These pecan cookies are Carolyn’s (of All Day I Dream About Food) family’s favorite. We can see why—crumbly pecan cookies meet a simple glaze, making them completely irresistible.
Made them? Let us know how it went in the comment section below!
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For the cookies
- 2 c.
almond flour
- 1 c.
finely chopped pecans
- 2 Tbsp.
coconut flour
- 1/2 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 1/2 c.
(1 stick) butter, softened
- 2/3 c.
Swerve brown sugar (or regular Swerve and 2 tsp. Yacon syrup)
- 1
large egg
- 1/2 tsp.
pure vanilla extract
For the vanilla glaze
- 2/3 c.
powdered Swerve sweetener or powdered erythritol
- 6
to 8 tbsp. heavy cream
- 1/2 tsp.
pure vanilla extract
Directions
-
For the cookies
- Step 1Preheat oven to 325° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt.
- Step 2In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Beat in almond flour mixture until dough comes together.
- Step 3Form dough into 3/4″, then roll between palms and shape into crescents. Place on prepared baking sheets.
- Step 4Bake 15 to 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Cool on the sheets.
-
For the glaze
- Step 1Whisk powdered Swerve with 1/4 cup cream and vanilla extract until smooth. Add 1 tablespoon more cream at a time until a thin but spreadable consistency is achieved.
- Step 2Spread on cooled cookies and decorate as desired.
- Step 3Alternatively, simply roll cookies in powdered sweetener.
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