With their sticky-sweet, crunchy center, Pecan Pie Paleo Cookies prove that low-carb doesn’t mean sacrificing flavor!
I’m a pecan man, so when the holiday season rolls around, I’m not making a beeline for the pumpkin pie. No, sir. I’m slicing myself a hearty piece of pecan pie, thank you very much. For me, nothing says holiday cheer like the rich, nutty warmth of pecan pie—but what if you could enjoy that flavor without the sugar crash? Like I’ve said before, I’m not paleo, but I appreciate how this particular diet keeps the carbs and sugar in check. That’s why I’m loving these pecan pie paleo cookies. They boast all the buttery goodness but with a grain-free, low-carb twist.
I hope you all love pecans as much as I do because this recipe uses them not just as a filling but also for the flour! Yep, pecan flour—it’s a thing. It’s obviously more dense than regular flour, but I love it. The flour brings a nutty richness to these cookies, with a flavor reminiscent of marzipan, though slightly earthier and less sweet.
Overall, they remind me most of pecan pie, hence the name! These cookies combine the familiar flavors of caramelized pecans, rich sweetness, and a hint of maple. They’re crisp on the outside, a little gooey in the middle, and just sweet enough to feel indulgent because, hey, this is dessert! Whether you’re paleo or not, they’re definitely worth a try.
Are Pecan Pie Paleo Cookies Healthy?
As far as desserts go, yes! Pecan flour provides healthy fats and fiber, and the recipe avoids using refined sugar. These cookies are naturally gluten-free, dairy-free, and paleo-friendly (of course), so they’re suitable for various diets.
However, if you’d like to make these even lighter, you could try reducing the amount of coconut oil rather than replacing it entirely. Or, using an alternative like avocado oil could work. It still provides plenty of monounsaturated fats minus the excess saturated fat of coconut oil.
Why Use Pecan Flour?
I don’t use pecan flour a lot because it’s a bit pricey, but when I do, it’s always worth it. Pecan flour gives these cookies their unique, nutty taste while keeping them grain-free. Unlike almond flour, which has a much milder taste, pecan flour amplifies the rich, butteriness of the filling. It really does taste like mini pecan pies! Also, it’s packed with healthy fats and a good source of magnesium and vitamin E, so it’s a win for flavor and nutrition.
How to make ahead and store
You can make the cookie dough up to 24 hours beforehand. Store the dough in the fridge and assemble the cookies right before baking. For leftovers, keep the cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Serving Suggestions
Pecan pie paleo cookies taste great with a simple beverage like coffee or a glass of milk! And if it’s cold outside, I’ll even make a Hot Toddy Cocktail for the grown-ups and Hot Chocolate for the kiddos. Serve them alongside other healthy holiday favorites like Pumpkin Spice Paleo Magic Cookie Bars and Paleo Coconut Flour Chocolate Chip Cookies for a low-carb dessert spread. If these picks aren’t jiving with you, FFF features loads of healthy cookie recipes, so take a gander!
Ingredients
For the cookies:
- 1 cup coconut sugar
- 3 tablepsoons coconut oil melted
- 1 egg white
- 1/2 teaspoon Amoretti vanilla Madagascar bourbon extract
- 7 1/2 ounces Amoretti pecan flour (215g)
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
For the filling:
- 6 tablespoons pecans diced
- 1/4 cup coconut sugar
- 1 1/2 tablespoons maple syrup
- 2 1/2 teaspoons coconut oil melted
- 1/8 teaspoon salt
- 1 egg yolk
Instructions
- Preheat your oven to 375 degrees and line two cookie sheets with a Silpat baking mat or parchment paper.
- In a large bowl, using an electric hand mixer, beat together the coconut oil and coconut sugar until the sugar is moistened. Add in the egg white and vanilla extract and beat until well combined.
- Add the pecan flour, baking powder and salt to the bowl. Stir until well combined. Place the bowl into the refrigerator to chill.
- Spread the pecans onto a small baking sheet and place into the oven to toast while you make the rest of the filling.These only take 5-10 minutes, watch them closely so they don’t burn. You will smell them when they are ready! Once cooked, reduce the oven temperature to 350 degrees.
- While the pecans cook, in a small pot set over medium heat, stir together the coconut sugar, maple syrup, coconut oil and salt until combined. Bring the mixture to a boil.
- Once boiling, stir constantly for 1 minute. Then, remove the pot from the heat and let the mixture stand for 3 minutes.
- Once the mixture has stood, dice the pecans and add them, along with the egg yolk, into the filling mixture. Stir until well combined.
- Drop the chilled cookie dough by lightly heaping 1-tablespoon balls onto the prepared cookie sheets leaving a generous amount of space between them, as they do spread out a lot. Use your thumb to press a hole into the center of each cookie.
- Spoon 1 teaspoon of the filling into the hole, lightly pressing it in, and letting some spill over the top of the cookie. Make sure to re-form the cookie slightly, as you want them to have nice, high sides before baking. Place back into the refrigerator to chill for 15 minutes.
- Once chilled, bake until the cookies are flat, and the edges are JUST golden, about 12-13 minutes for more soft and chewy cookies, or 15-16 minutes for cookies with crispy edges and softer centers. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
These are so tasty! Love making these cookies
Thanks SO much Marie – keep up the delicious work!