Paleo Pecan Shortbread

Irresistibly crispy and rich, these delicate cookies are easy to make. So light and flavorful, you’d never guess they’re grain-free and Paleo. Enjoy them with a hot Chai Tea Latte, a Paleo Coffee, or just plain. A food processor is helpful, but not required. You’ll need a rolling pin and a cookie cutter (or a jar lid). Yield: about 18 2-inch crispy delicious cookies.

Paleo Pecan Shortbread




  1. Preheat oven to 350 degrees F. Prepare a cookie sheet covered with parchment paper.
  2. In a dry food processor with the “S” blade, add the dry ingredients: sweetener, almond meal, arrowroot powder, salt, baking soda, and nutritional yeast, if using. Process well until it is a fine powder.
  3. To the dry ingredients in the food processor, add egg, coconut butter, vanilla, lemon zest, and anise, if using. Process well. It will become a thick dough.
  4. Add pecans and pulse briefly so they remain in large-ish pieces.
  5. Cut a piece of plastic wrap, parchment paper, or use a plastic bag. Dump the dough onto it and make a ball. Then flatten it to about 1 inch thick. Wrap the dough and chill about 15 minutes. This is optional, and it helps the dough to stay together when you’re rolling it out.
  6. Prepare 2 squares of parchment paper about 14 inches wide. On a flat cool surface, use a rolling pin to roll out the dough to about 1/4-inch thick. Cut the dough into rounds (or squares) and place on a baking sheet covered with parchment paper, about 1/8 inch apart. I used a 2-inch scalloped biscuit cutter
  7. Bake 16 to 18 minutes, until they just barely begin to show some color. Remove from the oven and cool on a rack.