scd butter pecan cookies

A cookie version of one of my favorite ice cream flavors! I cannot get enough of these buttery, nutty, specific-carbohydrate-diet-friendly cookies.

Thick, Soft, and Buttery Grain-Free Cookies

Leave your flour on the shelf, grab ALL the pecans you own, and run (not walk) to the kitchen to whip up these healthy, nut-filled cookies!

I used to make these all the time in my college apartment to pack for long days on campus- I can’t believe I forgot about this recipe. After I found it written in the back of my old academic planner from this past semester & after my grandma gave me a huge bag of pecans she isn’t eating, I simply couldn’t resist making a batch this week!

Baking With Nut Flour

Figuring out how to bake delicious, moist cookies with nut-based flours after being diagnosed with ulcerative colitis was a learning curve at first. Click this link for a super informative article on how gluten can trigger IBD symptoms.

Using wholesome, nourishing ingredients that support my health is SO important to me- even when it comes to sweet desserts! Nut flours, honey, and eggs have quickly become my go-to baking staples.

However, as a girl with a MASSIVE sweet tooth, I was determined to learn how to bake some of my favorite desserts without traditional flour! Here’s everything I’ve learned from the past few months baking with nut flours (like the pecan flour I used for this recipe!):

• Without gluten, air cannot easily be trapped within the protein bonds in baked desserts… no matter how much baking powder you use! So go for inherently dense, gooey, moist desserts.
• I like to mix whatever nut flour I’m using with coconut flour in a 3:1 ratio. For example, if I use 3/4 cup almond flour in a recipe I’ll add 1/4 cup coconut flour. In my opinion, this rule of thumb provides the best (almost fluffy?) texture to everything a bake!
• Don’t be afraid of healthy fats! Using coconut oil, grass-fed butter, or even avocado/olive oil is KEY to not ending up with a dry flavorless dessert.
• Buy finely ground nut flours, and be sure to sift them before using them in a recipe to avoid a grainy texture!

How to Make Butter Pecan Cookies

Step 1: Preheat your oven and grab all of the dry ingredients: pecan flour, coconut flour, baking powder, and salt. Stir them together.

Step 2: Add in the honey, eggs, butter, and vanilla. Beat with an electric mixer until a cohesive dough forms.

Step 3: Stir in the chopped pecans and (optional) pepitas (raw pumpkin seeds). I like the extra nutty crunch!

Step 4: Scoop out the dough on to a cookie sheet & lightly press the dough balls with a fork in a criss-cross pattern.

Step 5: Bake for just 7 short minutes, top with the watermelon seed butter honey glaze, & devour!

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