These Paleo Butter Pecan Cookies are easy to make, only have 7 simple ingredients, and are irresistible! Gluten free, dairy free, and egg free.
OMG! I can’t say enough good things about these cookies. They are sweet, buttery thanks to the ghee, and studded with chopped pecans. They remind me so much of one of my favorite cookies- Mexican Wedding Cookies. They are slightly crumbly, which is not a bad thing. And they are melt-in-your-mouth good!
Usually when I make treats, I enjoy one and then share the rest. My husband currently can’t have any sweets and I don’t need to eat all my desserts by myself. Except these cookies. I have been eating them all and enjoying every bite. I think to myself- I’m just going to have one bite- then next thing I know I’m three cookies deep. Whoops 🙂
I used maple sugar (not syrup) for these, but coconut sugar would also work well. The maple sugar has a lighter color so if you use coconut sugar they may be slightly darker. These are egg free which is perfect for anyone working around allergies.
These cookies are super easy to make. The dough only has 6 ingredients and then the addition of the chopped pecans- so simple! One tip is to use your hands to mix the dough. It helps it come together easier and that was the best way I got it to mix evenly.
You definitely need to try these! I think they will become a new favorite. They don’t taste like a healthy cookie and you could fool anyone with them. Enjoy!
Here are a couple more cookie recipes you’ll love: Easy Paleo Snickerdoodles, Paleo Holiday Cookie Cut-Outs, and Paleo Gingersnaps.
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Paleo Butter Pecan Cookies
Ingredients
- 1/2 cup ghee at room temperature
- 1/2 cup maple sugar (not syrup) or coconut sugar
- 1 teaspoon vanilla
- 1 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 cup chopped raw pecans
Instructions
- Preheat the oven to 325° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine ghee and maple (or coconut) sugar. Mix until fully combined. Add in the vanilla and stir again.
- Add in the almond flour, coconut flour, and salt. Mix dough well, until no dry spots remain. I found the best way to do this was with my hands.
- Add in the chopped pecans, mix again, and scoop into balls using a cookie scoop. It should make 16 cookies.
- Place them evenly spaced on the cookie sheet, press down each one slightly and bake for 5 minutes. Remove from the oven, using the bottom of a clean glass, press them down again to about 1/4 inch thick.
- Bake for an additional 10-11 minutes. Remove from the oven and let cool.
- Cover in air tight container. Will keep on the counter for 4 days, refrigerate after that.
-Pamela Ponder says
Hi, made the cookies today and while they do taste great we are eating them with a spoon:(
They feel apart after cooling them when you pick them up. I flattened them to a 1/4 inch per your recipe but my husband commented that the ones in your photos are MUCH MUCH thicker???
Jessica DeMay says
Thanks for trying my recipe, Pamela! I’m sorry they came out so crumbly. Mine honestly weren’t that thick- maybe 1/3 inch at the most. You can try making them thicker or reducing the baking time next time.
Shelley says
I have to agree- I just made these and they basically disintegrated when I picked them up. Crumbled one over some ice cream and they definitely taste amazing! Maybe next time I will try an egg to bind together better? I only baked for 8 min rather than 10-11 (total of 13) on my second batch and they still didn’t hold.
Jessica DeMay says
Hi Shelley- I’m so sorry! I’m glad you still found a way to enjoy them! Yes, try an egg and see how that works. They are delicate cookies, but shouldn’t be that delicate. Thanks for trying my recipe!
Paola says
I just made these and they are absolutely delicious! I used grass fed butter instead (because I didn’t have ghee) and put them in the freezer for 10-15 minutes before putting them in the oven. Thank you!!
Jessica DeMay says
Thank you, Paola! What a great tip to freeze them first- thanks! I’m so glad you liked them!
Barbara says
I love These cookies! Sooo Good! Mine didn’t turn out as thick as the photograph. Taste is divine! My new favorite cookie recipe!
Jessica DeMay says
Thanks, Barbara! I’m so glad you love them and that they came out perfect for you. Thanks for trying them and for the great feedback 🙂
Lydia says
Fantastic recipe! I used grass fed butter and white cane sugar. Chilled the dough overnight and baked them in the morning. Also, pressed a whole pecan in the middle when flattening the cookie. Looked great, and they were a hit at my potluck! Thank you so much.
Jessica DeMay says
You’re welcome, Lydia! Thanks for making them and for the great feedback! I love the idea of a whole pecan in the center- yum!
Barb S. says
Great recipe for a more traditional textured cookie. Not hard, but not too chewy–perfect for a cookie hankering. Thankfully, this is a manageable batch so they don’t become a problem (!). I’ve learned when I spy a recipe that looks worthwhile and check the source….if it’s jaysbakingmecrazy, it’s going to be a good one! This is one of several of my favorites! Thanks Jessica!
Jessica DeMay says
You’re welcome, Barb! Thanks for trying them and for the great feedback! Yes, not a traditional cookie, but still so good. You are so kind- I’m glad you enjoy my recipes 🙂