Grain-Free Pecan Shortbread Cookies

by Melissa Diane Smith

This simple, delicious, non-GMO recipe for pecan shortbread cookies combines organic butter with naturally GMO-free almond flour, maple syrup, and pecans.

Grain-Free Pecan Shortbread Cookies

Originally printed in the October 2016 issue of Better Nutrition magazine.


  • 2 cups blanched almond flour
  • ⅛ 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, to create a crisscross pattern on top.
  3. 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.
  4. 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.

Makes 20 cookies.

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