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.