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Gluten-Free Maple Pecan Shortbread Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Gluten-Free Maple Pecan Shortbread Cookies Recipe

These cookies, created by blogger Alyssa Rimmer of Simply Quinoa, have a crisp texture and buttery flavor; are sturdy enough for shipping, and make great gifts. They're made with almond flour, which is higher in good-for-you fats and has more vitamins and minerals than grain-based flours. Since the holidays are already full of indulgences, this healthier cookie is a welcome addition.

At a glance

Prep
Bake
Total
Yield
20 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Put all of the ingredients except the pecans in a large mixing bowl, and beat on low speed until the dough comes together. Add the pecans and mix to combine.
  2. Place a piece of plastic wrap on your work surface, and shape the dough on top of it into a log. Wrap in the plastic, roll on the counter to round it up, and chill for at least 1 hour.
  3. To cut and bake: When the dough is firm, remove it from the fridge and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  4. Slice the dough into 1/4"-thick rounds and place them on the baking sheet. Bake the cookies for 12 to 14 minutes, until they're lightly browned.
  5. Remove the cookies from the oven and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.

Nutrition Information

  • Serving Size 1 cookie, 10g
  • Servings Per Batch 20 cookies
Amount Per Serving:
  • Calories 58
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 15mg
  • Total Carbohydrate 3g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.