Paleo Butter Pecan Cookies
Servings: 16 cookies
Calories: 238kcal
Ingredients
- ½ cup ghee at room temperature
- ½ cup maple sugar (not syrup) or coconut sugar
- 1 teaspoon vanilla
- 1 ¾ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ½ 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 ¼ 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.
Notes
*Use coconut oil for strict dairy free
Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 84mg | Potassium: 13mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg