these soft and perfectly butter-y shortbread cookies are made with almond flour, spiced with cardamom and littered with pecans to complement its delicate and addictive flavour.
This is truly my favourite type of cookie. It’s butter-y in flavour and soft with a slight chew in consistency, and basically as close as resembling gluten-full shortbread cookies as we’re gunna get. I have a more traditional, plain shortbread cookie recipe on my site which I’ve gone back to for the past couple of years as Christmas approaches, however, one of my favourite early recipes on the SCD diet was always Elana’s Pantry pecan shortbread cookies. I just loved them so much. So giving credit where it’s due, those cookies have been on my mind lately and so I decided to re-invent them in my own way. So while the general idea, (shortbread, pecan) is there, there’s a delicious and festive twist with the addition of cardamom (and cinnamon too, of course).
These cookies are thus not only the perfect treat around the holidays, be it Christmas or Hannukah, they’re also simply a delicious and seemingly decadent (while not being over-the-top in their decadence) any time of the day slash year (!) Yep. You can safely indulge in these cookies for breakfast, alongside a warm beverage, or serve them freshly-baked on a platter for dessert.
Either way, you need to try them ASAP. I wanted to drop this recipe in time for the Christmas festivities (or New Year’s Eve!) — they’re also pretty fast to throw together. You’ll want to ensure your pecans are lightly toasted until fragrant first, but from there, we get the cookies mixed in one bowl, and it’s pretty much fail-proof, using almond flour, and a handful of other ingredients (which are incidentally my go-to). You can also easily swap butter for coconut oil and retain the sort of butter-y flavour in the cookie dough!
Scroll below for the complete recipe and instructions, and if you do try making these cookies, drop me a comment or a review below. Follow me over on IG for more @grainfreee.
A few related recipes if you’re looking for some more cookie ideas:
- PUMPKIN PECAN PEANUT BUTTER BREAKFAST COOKIES
- “MOLASSES” MONSTER COOKIES WITH COCONUT FLOUR
- CLASSIC SHORTBREAD COOKIES (ALMOND FLOUR)
- SOFT & CHEWY APRICOT DATE COOKIES
- ALMOND BUTTER & GRAPE JELLY THUMBPRINT COOKIES DANISH
pecan cardamom shortbread cookies: ingredients
- 2 cups almond flour
- 4 tbsp coconut flour
- 5 tbsp honey
- 5 tbsp butter, melted or coconut oil, melted
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg + 1 egg yolk
- 3/4 cup pecans, lightly toasted and chopped
pecan cardamom shortbread cookies: how to
- preheat the oven to 350. in a large bowl, mix all your dry ingredients together, sifting if needed.
- once everything is combined, proceed to start adding your wet ingredients: butter, honey and vanilla. begin to cream together before finally adding in your egg and egg yolk.
- once everything is well-combined, add in your pecans (lightly toasted and chopped already), and fold everything together.
- drop two tbsp of dough per cookie onto a parchment paper-lined baking tray. roll the dough in your hands until it resembles a small ball, and then place back on tray and flatten each down with the palm of your hands.
- bake the cookies in a preheated oven at 350 for 10 minutes.
- remove from oven and allow to cool before moving. store in an airtight glass container in the fridge or freezer.
pecan cardamom shortbread cookies
Ingredients
- 2 cups almond flour
- 4 tbsp coconut flour
- 5 tbsp honey
- 5 tbsp butter, melted or coconut oil, melted
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg + 1 egg yolk
- 3/4 cup pecans, lightly toasted and chopped
Instructions
- preheat the oven to 350. in a large bowl, mix all your dry ingredients together, sifting if needed.
- once everything is combined, proceed to start adding your wet ingredients: butter, honey and vanilla. begin to cream together before finally adding in your egg and egg yolk.
- once everything is well-combined, add in your pecans (lightly toasted and chopped already), and fold everything together.
- drop two tbsp of dough per cookie onto a parchment paper-lined baking tray. roll the dough in your hands until it resembles a small ball, and then place back on tray and flatten each down with the palm of your hands.
- bake the cookies in a preheated oven at 350 for 10 minutes.
- remove from oven and allow to cool before moving. store in an airtight glass container in the fridge or freezer.