Still searching for what to cook ?

Name: Butter Pecan Cookies
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 10
Cuisine: not set
Ingredients: 1/2 Cup Unsalted butter Softened (1 stick); 1/2 cup Granulated Erythritol Sweetener; 1 3/4 cup Blanched Almond Flour (175g); 2 tablespoon Coconut flour (14g); 1/2 teaspoon Vanilla extract; 1/2 teaspoon Salt; 1/2 cup Pecans Chopped, toasted

Find the most delicious recipes here

INGREDIENTS

1/2 Cup Unsalted butter ; Softened (1 stick)
1/2 cup Granulated Erythritol Sweetener
1 3/4 cup Blanched Almond Flour ; (175g)
2 tablespoon Coconut flour ; (14g)
1/2 teaspoon Vanilla extract
1/2 teaspoon Salt
1/2 cup Pecans ; Chopped, toasted

INSTRUCTIONS

1. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, beat the butter and sweetener with an electric mixer until lightened and fluffy, about 2 minutes. Add the almond flour, coconut flour, vanilla extract, and salt and beat until well combined. Stir in the pecans.

3. Roll the dough into 1 inch balls and place the balls a few inches apart on the prepared baking sheets. Flatten slightly with your palm.

4. Bake for 5 minutes, then remove from the oven and use a flat-bottomed glass to flatten the cookies again to about 1/4 inch thick. Return to the oven and bake for another 10 to 12 minutes, until edges are golden brown.

5. Let cool completely on the baking sheet. Store on the counter for up to 4 days or in the refrigerator for up to a week . The Cooke’s can also be frozen for up to a month.

NOTES

Alert editor

Butter Pecan Cookies

1/2 Cup Unsalted butter Softened (1 stick)
1/2 cup Granulated Erythritol Sweetener
1 3/4 cup Blanched Almond Flour (175g)
2 tablespoon Coconut flour (14g)
1/2 teaspoon Vanilla extract
1/2 teaspoon Salt
1/2 cup Pecans Chopped, toasted

1. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat the butter and sweetener with an electric mixer until lightened and fluffy, about 2 minutes. Add the almond flour, coconut flour, vanilla extract, and salt and beat until well combined. Stir in the pecans.
3. Roll the dough into 1 inch balls and place the balls a few inches apart on the prepared baking sheets. Flatten slightly with your palm. 
4. Bake for 5 minutes, then remove from the oven and use a flat-bottomed glass to flatten the cookies again to about 1/4 inch thick. Return to the oven and bake for another 10 to 12 minutes, until edges are golden brown.
5. Let cool completely on the baking sheet. Store on the counter for up to 4 days or in the refrigerator for up to a week . The Cooke’s can also be frozen for up to a month.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (44g)
Recipe Makes: 10 Servings

Calories: 279
Calories from Fat: 247 (89%)

Amt Per Serving		% DV

	Total Fat 27.4g	37 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 4.1g
Cholesterol 24.4mg		8 %
Sodium 9.2mg		0 %
Potassium 200.5mg		5 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 2.7g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 279

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe