So, one of my all time favorite cookies, is the pecan Shortbread cookies! They’re in between chewy and crunchy with the perfect crumbly-ness. They’re also one of my dad’s favorite, so I figured I’d try to make a healthy version. Now…I won’t lie and say they taste EXACTLY the same, but they’re still delicious!
Now, it will probably help to get the eggs out and let them get to room temperature before you mix the wet ingredients all together. If you don’t, the warm butter may clump up from the cold eggs. You don’t have to let the butter cool completely. (I didn’t…too impatient) Another tip is to whisk constantly as you add the butter to the rest of the wet ingredients.
I used half spelt, and half almond flour to give it a lighter texture. You’re welcome to try all spelt for more of a crunchy texture. I like the way they turned out with half and half personally.
You don’t have to flatten the cookies, I’m just not sure they’ll flatten on their own. Feel free to try them not flattened if you want! Let me know how they turn out!! You may even be able to add more water to thin the batter so that they will flatten on their own!
Of course you know me, I gotta add Chocolate to EvErYtHiNg!!! It’s optional of course, but I dipped half of mine in chocolate. I just melted 2, 85% Moser Roth chocolate bars and dipped away!!
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Healthy Pecan Shortbread Cookies
Ingredients
- 1 cup Almond Flour
- 1 cup Spelt flour
- 2 Eggs
- 1/2 cup Butter (Melted and cooled)
- 2 tsp Vanilla Extract
- 2 tbsp Water
- 1 tbsp Pyure (Or preferred sweetener)
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground nutmeg
- 1/4 tsp Salt
- 1 cup Pecans (Chopped)
Instructions
- Preheat the oven to 325F
- Melt the butter
- Whisk together all the wet ingredients in a medium bowl.
- Mix all the dry ingredients in a medium bowl until fully incorporated.
- Add the wet ingredients to the dry and stir until well combined.
- Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
- Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
- Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
- Store in an airtight container on the counter up to a week...if they last that long. Hehe