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An overview shot of a pile of shortbread cookies dipped and drizzled in chocolate.
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Paleo Pecan Shortbread Cookies

These Paleo Almond Flour Shortbread Cookies are gluten free, grain free, and are full of buttery flavor. They have the perfect slightly crumbly texture and make a great addition to your holiday cookie lineup or to a cup of coffee!
Course Cookies, Dessert
Cuisine Scottish
Diet Gluten Free
Prep Time 5 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 24 Cookies
Calories 165kcal

Ingredients

  • 3 Cups Blanched Almond Flour
  • ½ Cup Tapioca Flour
  • Cup Ghee melted
  • ½ Cup Pure Maple Syrup
  • ½ tsp Almond Extract
  • ½ Cup Pecans very finely chopped

Chocolate Coating (Optional)

  • 1 Cup Chocolate Chips see notes
  • 1 tsp Coconut Oil

Instructions

  • Combine almond floured tapioca flour in a medium sized bowl.
  • Add in ghee, maple syrup, and almond extract and mix well using a rubber spatula or wooden spoon.
  • Fold in pecans. The dough should be thick and sticky.
  • Shape the dough into a 12 inch log on a piece of parchment paper and wrap the log tightly with the paper. Place the cookie dough log in the freezer for 30 minutes.
  • Remove cookie dough from freezer and cut into 24 equal cookies (½ inch pieces).
  • Place on cookie sheets 2 inches apart and bake at 350F for 12-14 minutes just until cookies are lightly browned. The cookies will be soft coming out of the oven, allow them to cool completely before dipping or serving.
  • If desired, place chocolate and coconut oil in microwave safe bowl and microwave in 30 second increments, stirring after each increment, until melted and smooth.
  • Drizzle or dip cookies in chocolate and place on a cooling rack for chocolate to set. Enjoy!

Notes

Ingredient Notes
  • Make sure you're using blanched almond flour and not almond meal!
  • Tapioca flour may also be labeled as tapioca starch.
  • While the ghee is what gives these cookies a delicious buttery flavor, it can also be substituted for coconut oil.
  • Hu Chocolate makes delicious paleo compatible chocolate “gems” which are perfect for this recipe! I will also use Enjoy Life brand chocolate and while it is dairy free, this chocolate uses cane sugar so it is not technically paleo compliant.
Storage Notes
  • These cookies store great in an airtight container on the countertop or up to one week!
Recipe Notes
  • To make ahead of time: After shaping the dough into a log, it can be frozen wrapped in parchment paper for up to 24 hours. For longer freezing periods place the dough in a ziplock bag, while wrapped in parchment paper, and remove the air from the bag. 
  • I love dipping or drizzling these cookies with chocolate, but they are also great to decorate with your favorite sprinkles.  Simply use your finger to rub a tiny bit of water onto the cookie prior to baking and sprinkling to help the sprinkles stick.

Nutrition

Sodium: 1mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 1IU | Sugar: 5g | Fiber: 2g | Potassium: 24mg | Cholesterol: 13mg | Calories: 165kcal | Saturated Fat: 4g | Fat: 14g | Protein: 3g | Carbohydrates: 10g | Iron: 1mg