Gluten‑Free Shortbread Pecan Cookies

Ingredients

• 2 cups Almond Flour (finely ground, room temperature)
• 1/2 cup Sugar Substitute (e.g., erythritol, monk fruit blend, or any doctor‑recommended low‑calorie sweetener)
• 1 teaspoon Baking Powder (gluten‑free)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Coconut Oil (melted, not browned)
• 1 tablespoon Vanilla Extract (pure extract)
• 1 cup Pecans (roughly chopped, toasted optional)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the almond flour, sugar substitute, baking powder, salt, and chopped pecans until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients

   Pour the melted coconut oil and vanilla extract over the dry mixture. Stir with a spatula until a crumbly dough forms. It should hold together when pressed.

   Time: PT5M

3. Press and Chill

   Press the dough evenly into a parchment‑lined baking sheet (about 1/2‑inch thick). Cover tightly with plastic wrap and place in the freezer for at least three hours, or overnight for best texture.

   Time: PT3H

4. Preheat Oven

   When the dough is chilled, preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

5. Slice and Bake

   Remove the plastic wrap. Using a sharp knife or bench scraper, cut the chilled slab into individual cookie shapes. Transfer the parchment sheet to the oven and bake for 12 minutes, or until the edges are lightly golden.

   Time: PT12M

   Temperature: 180°C

6. Cool

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack for an additional 10 minutes until completely set.

   Time: PT15M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g