Pecan Shortbread Cookies



2 cups raw pecans

¼ cup coconut flour

½ teaspoon sea salt

2/3 cup maple syrup

½ teaspoon ground cloves

½ teaspoon ground cinnamon

(Whilst the combination of ground clove and cinnamon gives the cookies an autumn flavour, I substituted them with cardamon powder for this batch for a Indian festive taste)

Chopped pecans for garnishing



Preheat oven to 170 C.

Place the pecans in a food processor and pulse until the nuts are finely ground.


Add the coconut flour and salt and pulse to combine.


Add maple syrup and pulse until the dough starts to come together. If needed, add a little more maple syrup.

Divide the dough into 18 – 20 portions. Make a ball and gently flatten the dough. Place a piece of the chopped pecan on top and gently press it in.


Place them in a baking tray lined with parchment paper and bake for about 10 minutes until the cookies dry on top.

Cool completely before serving.



One Comment Add yours

  1. Sita Mani says:

    Have tried it and very good!!

    Liked by 1 person

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