Healthy Pecan Cookies – Soft, Chewy & Naturally Nutty

Ingredients
– 1 cup almond flour
– ½ cup all-purpose flour (or oat flour)
– ½ cup finely chopped pecans
– ½ cup unsalted butter, softened
– ⅓ cup coconut sugar or brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 2 tablespoons Greek yogurt
– 12–15 pecan halves for topping
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream softened butter and coconut sugar until smooth.
3. Add the egg, vanilla extract, and Greek yogurt. Mix until combined.
4. In another bowl, combine almond flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients.
6. Fold in the chopped pecans until evenly distributed.
7. Refrigerate the dough for 20–30 minutes to help it firm up.
8. Scoop the dough into small portions and place them on the prepared baking sheet.
9. Gently flatten each cookie and press a pecan half on top.
10. Bake for 12–15 minutes, or until the edges are lightly golden.
11. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Preparation Information
– Prep time: 15 minutes
– Chilling time: 20–30 minutes
– Baking time: 12–15 minutes
– Total time: Approximately 50–60 minutes
– Servings: 12–15 cookies
– Difficulty: Easy
Estimated Nutrition Information
Per cookie, assuming 15 cookies per batch.
Nutrient Amount
Calories 155 kcal
Protein 3 g
Carbohydrates 10 g
Fat 12 g
Fiber 1.5 g
Sugar 5 g

Nutrition values are estimates and vary with ingredient brands and portion sizes.
Nut Information
– Pecans: Provide healthy unsaturated fats, fiber, and antioxidants.
– Almond flour: Adds vitamin E, protein, and healthy fats.
– Pecan halves: Add extra crunch and natural nutty flavor.
– Allergen warning: Contains tree nuts (pecans and almonds), dairy, and eggs. May contain gluten depending on the flour used.
– Nut-free alternative: Replace almond flour with oat flour and omit pecans, although the flavor and texture will change.
Storage Instructions
– Room temperature: Up to 2 days in an airtight container.
– Refrigerator: Up to 5 days.
– Freezer: Up to 2 months.
– Reheat briefly in the microwave for a soft, fresh-baked texture.
Frequently Asked Questions (Q&A)
Q1: Are these cookies gluten-free?

They can be made gluten-free by using certified gluten-free oat flour instead of all-purpose flour.

Q2: Can I use walnuts instead of pecans?

Yes! Chopped walnuts work beautifully in this recipe.

Q3: Can I make these cookies without refined sugar?

Yes. Coconut sugar or a suitable granulated sugar alternative can be used.

Q4: Why does my cookie dough feel sticky?

Almond flour and Greek yogurt can make the dough soft. Refrigerate it for 20–30 minutes before baking.

Q5: Can I make these cookies ahead of time?

Absolutely! Prepare the dough, refrigerate it overnight, and bake when ready.

Q6: Are these cookies keto-friendly?

Not as written. For a lower-carb version, replace the all-purpose flour with almond flour and use a keto-friendly sweetener.

Q7: How do I keep the cookies soft?

Avoid overbaking and allow them to cool naturally before storing in an airtight container.

Q8: Can I add chocolate chips?

Yes! Add ¼ cup sugar-free or regular mini chocolate chips for extra flavor.

Enjoy your soft, crunchy, homemade pecan cookies! ❤️