Grain-Free Pecan Shortbread Cookies


View full article at: Non-GMO Foods for Baking

Grain-Free Pecan Shortbread Cookies image


  • 2 cups blanched almond flour
  • 1/8 tsp. unrefined sea salt
  • 6 Tbs. organic pasture-raised butter, softened
  • 3 Tbs. organic 100% pure maple syrup
  • ¼ tsp. organic, gluten-free pure vanilla extract or vanilla powder (optional)
  • 6 Tbs. finely chopped pecans


  1. Preheat oven to 350°F. In small bowl, add salt to almond flour, and set aside. In larger bowl, mix together butter, maple syrup, and vanilla, if using. Mix in flour mixture, half a cup at a time, until batter forms. Stir in pecans.
  2. Use tablespoon to scoop rounded spoonfuls of batter onto parchment-paper-lined cookie sheet. Use your fingers to smooth out mounds of dough, then flatten the cookies with fork first one way, then another,
  3. to create a crisscross pattern on top.
  4. Place in freezer 5 minutes to quickly chill, then bake on middle rack of oven 8-12 minutes, watching closely to ensure cookies don't burn.
  5. When cookies are lightly brown on bottom, remove from oven, and let cool on cookie sheet for 10 minutes. Transfer to wire rack, and let cool before serving or storing.

Nutrition Information

  • Calories: 120
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 10 mg
  • Fat Content: 10 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 40 mg
  • Sugar Content: 2 g
Atkins Coconut Cookies

Atkins Coconut Cookies

These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on

Honey-Granola Cookies recipe

Honey-Granola Cookies

These are crammed with the same good things as granola—and they are above all travel-friendly. Make ahead and store in a tin or plastic bag.