Paleo and SCD Pecan Cookies

Cookies are the perfect hand-held dessert, and they’re great for on-the-go. Cookies are so versatile as well, you can make them soft or crunchy, and you can put pretty much anything in a cookie and still have it taste good. Lately, I’ve been kind of obsessed with pecans, I’ve been using them quite often in my recipes. And I thought, “Why not use them in a cookie?” So, here we are, a perfectly soft, fluffy cookie, it has the warm flavors of cinnamon and pecans, the maple flavor from the maple syrup compliments these warm flavors as well. Having these cookies warm paired with a cool glass of milk is the perfect pairing, the cookie soaks up the milk like a sponge and the contrasting temperatures make for a perfect bite.

I’m a soft cookie person, and you might become one too after trying one of these. I think a great thing to add to this recipe would be to add in the dough some roughly chopped pecans, this would add a nice crunch to pair with the soft cookie, a party in the mouth! With Girl Scout Cookie season coming up, this definitely won’t be my last cookie recipe, expect Samoa’s, Thin Mints, and more to come soon! So, what’s your favorite kind of cookie? let me know in the comments! 🙂

Print Recipe

5 from 2 votes

Paleo and SCD Pecan cookies

Fluffy, soft, and not too sweet, these cookies are a treat to eat!

Prep Time10 mins

Cook Time17 mins

Total Time27 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Dairy Free, Gluten Free, paleo, Refined Sugar Free, SCD

Servings: 12 cookies

Calories: 250kcal

Ingredients

• 2 ¾ Cup Pecan flour (blend pecans in food processor if you do not have pecan flour)
• 1 ¼ Cup Almond flour
• 2 Tsp Cinnamon
• ½ Tsp Baking soda
• 1 Large Egg
• ¾ Cup Maple syrup (sub honey if SCD)
• 3 ½ Tbsp Coconut oil, melted
• 2 Tsp Vanilla

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment
• If you do not have pecan flour, go ahead and blend pecans in a food processor or blender
• Combine your pecan flour, almond flour, cinnamon, and baking soda, mix to combine and set aside
• In a seperate bowl, combine your egg, maple syrup, coconut oil and vanilla
• Slowly add your dry ingredients to the wet, mixing well between each addition until a dough forms
• Scoop your dough into 2 tablespoon size balls and press flat on prepared pan
• Bake at 350°F for 17-20 minutes, until golden brown and fluffy
• Enjoy! 🙂

Notes

Calorie calculation is an estimate, calories may vary