Shortbread cookies are always an absolute delight to eat with their buttery flavor and sandy texture. The cookies tend to be crispy rather than chewy, yet they somehow manage to instantaneously melt in your mouth upon biting into them.
Traditional shortbread cookies are made with all-purpose flour and mostly taste like butter and vanilla. These gluten-free pecan shortbread cookies are made with butter as well, but instead of all-purpose flour, you use almond flour and coconut flour.
Almond flour and coconut flour are not only gluten-free, but they provide a deliciously nutty taste that complements the pecans used in these shortbread cookies. We like to think of these gluten-free shortbread cookies as a fall version of the classic.
For the sake of keeping the recipe simple, we didn’t add other spices or fillings to the shortbread cookies, but some other favorite additions include ground cinnamon, cloves, nutmeg, and even dried cranberries.
These gluten-free pecan shortbread cookies are also keto-friendly and paleo-friendly if you are adhering to any of these diets. If you’re simply following a gluten-free diet, feel free to replace the erythritol in the recipe with regular sugar.
Summary |
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Cook time: 15 minutes
Prep time: 10 minutes
Idle time: 30 minutes
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Level
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Servings:
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Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 large egg
- 4 tbsp butter melted
- 1/2 cup erythritol
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/3 cup raw pecans crushed
Instructions
- To a small bowl, add the almond flour, coconut flour, baking powder, xanthan gum, and erythritol. Whisk together to combine.
- To a large bowl, add the melted butter, vanilla extract, and half of the flour mixture from the first step. Use a handheld mixer to beat everything together.
- Add the egg to the cookie batter and beat again to mix. Add the remaining flour mixture and mix one last time.
- Use a rubber spatula to fold the crushed pecans into the cookie dough, making sure the pecans are evenly dispersed throughout the dough.
- Dump the dough out onto a large sheet of parchment paper. Use your hands to shape the dough into a log. Roll the log up in the paper and freeze the dough for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with a sheet of parchment paper, then slice the frozen cookie dough log into 1/4" thick cookies.
- Bake the cookies for 15 minutes until golden brown along the edges, then let them cool for at least 20 minutes before enjoying.
Additional information
Recipe adapted from ketoconnect.net
