Vegan Pecan Shortbread Cookies (No Refined Sugar Option)
These vegan pecan shortbread cookies are buttery, crumbly, and packed with toasted pecans—without any dairy or eggs. You can keep them refined sugar-free for a healthier twist while still getting that classic melt-in-your-mouth texture.
🛒 Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup coconut oil (solid, not melted)
- ¼ cup maple syrup or powdered erythritol (for sugar-free option)
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup chopped pecans (+ extra for topping)
👩🍳 Instructions
- Preheat Oven
Set to 325°F (160°C) and line a baking tray. - Mix Dough
In a bowl, combine almond flour, coconut flour, and salt.
Add coconut oil, sweetener, and vanilla. Mix until a soft dough forms. - Add Pecans
Fold in chopped pecans. - Shape Cookies
Roll into balls, flatten slightly, and press extra pecans on top. - Bake
Bake for 12–15 minutes until edges are lightly golden. - Cool Completely
Let cookies cool—they firm up as they set.
🍽️ Serving Suggestions
- Enjoy with coffee or tea ☕
- Drizzle with melted dark chocolate for a treat
- Crumble over vegan yogurt for a dessert parfait
📊 Nutrition (Approx. per cookie)
- Calories: ~120
- Carbs: ~6g
- Fiber: ~2g
- Fat: ~10g
- Protein: ~3g
