Why You’ll Love This Paleo Pecan Pie Cookies

• They taste like pecan pie, but in cookie form. Seriously, it’s all the classic flavor—the deep caramel notes, the toasted pecans, the hint of vanilla—packed into a soft, chewy, handheld delight. No fork required.
• They’re surprisingly simple to make. You don’t need any fancy equipment or baking expertise. One bowl, a few wholesome ingredients, and a little stirring is all it takes. The dough comes together in minutes, and you’re just a short bake away from cookie heaven.
• They’re free from grains and refined sugars. We’re using almond flour and a touch of maple syrup or coconut sugar to sweeten the deal, so you can enjoy that classic dessert vibe without any of the ingredients that might not agree with you.
• The texture is absolutely divine. You get a soft, slightly cake-like cookie base that’s studded with crunchy, buttery pecans and a gooey, caramel-like center. It’s a wonderful play of textures in every single bite.

Ingredients & Tools

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup coconut oil, melted and cooled
• 1/3 cup pure maple syrup (or coconut nectar)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1 cup raw pecans, roughly chopped
• 2 tbsp coconut sugar (for sprinkling, optional)

Tools: A medium mixing bowl, a baking sheet, parchment paper or a silicone baking mat, and a cooling rack.

The almond and coconut flour combo is key here—it gives us that tender, melt-in-your-mouth crumb that holds up to the rich filling. And using maple syrup not only adds a lovely, nuanced sweetness, but it also helps create that signature sticky, pecan-pie-like texture we’re after. Don’t skip the room temperature egg; it blends into the batter so much more smoothly.

Nutrition (per serving)

• Calories: 178 kcal
• Protein: 4 g
• Fat: 15 g
• Carbohydrates: 9 g
• Fiber: 2 g

Serves: 12 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

• Why blanched almond flour? Blanched almond flour (made from almonds with their skins removed) gives a much finer, lighter texture to the cookies. Using almond meal with the skins on can result in a denser, grittier cookie, which we don’t want for this delicate treat.
• Is your coconut oil properly melted? You want it melted but not hot. If it’s too hot when you add it to the other wet ingredients, it could start to cook the egg. Just let it cool for a minute or two after melting—it should be liquid but comfortable to the touch.
• Don’t overmix the dough. Once you add the dry ingredients to the wet, stir just until the flour disappears and a soft dough forms. Overmixing can lead to tough cookies, as it overworks the almond flour.
• What’s the deal with the coconut sugar sprinkle? This is totally optional, but it gives the tops of the cookies a lovely, sparkly finish and a tiny bit of extra crunch. It mimics that sugary crust you sometimes get on pecan pie.

How to Make Paleo Pecan Pie Cookies

Serving Suggestions

Complementary Dishes

• A scoop of coconut milk ice cream — The cool, creamy vanilla flavor is a dream against the warm, spiced, and chewy cookie. It’s like a deconstructed pie à la mode.
• A bowl of fresh berries — The bright, tart pop of raspberries or blackberries cuts through the rich sweetness of the cookies beautifully, balancing the whole experience.
• A sharp cheese plate — Sounds wild, but a little slice of aged manchego or a crumbly goat cheese alongside these cookies creates an incredible sweet-and-salty contrast.

Drinks

• Black coffee or a strong espresso — The bitterness of the coffee is the ultimate partner for the sweet, caramel notes in the cookie, making each bite feel even more decadent.
• Chai tea latte — The warm spices in chai—cinnamon, cardamom, cloves—echo the cozy, autumnal vibe of the pecan pie flavor profile perfectly.
• Oat milk or almond milk — A simple, cold glass of your favorite milk is a classic for a reason. It’s soothing and washes down the rich cookie just right.

Something Sweet

• Dark chocolate-dipped orange slices — The intense, bitter dark chocolate and zesty citrus provide a refreshing and elegant counterpoint to the nutty, sweet cookies.
• A small pot of lemon curd — Dollop a little on the side for a bite that’s both rich and sharply bright. The lemon really makes the caramel flavor sing.
• Cinnamon-spiced apple chips — These add another layer of autumnal crunch and spice without being too heavy, complementing the pecan theme wonderfully.

Top Mistakes to Avoid

• Mistake: Using hot coconut oil. If your melted coconut oil is too hot when it hits the egg, it will start to cook it, creating little scrambled egg bits in your dough and throwing off the texture of the final cookie. Always let it cool slightly.
• Mistake: Skipping the parchment paper. I’ve messed this up before too, thinking I could get away with a greased pan. These cookies are sticky, and they will absolutely stick to a bare baking sheet, leaving you with a crumbly mess. The liner is your best friend here.
• Mistake: Overbaking the cookies. Because they’re paleo and lack gluten, they won’t brown the same way a traditional cookie does. Take them out when the edges are just golden and the centers look soft. They continue to cook on the hot tray out of the oven.
• Mistake: Moving them too soon. Patience is a virtue with these. They need that 10-minute rest on the baking sheet to set up. If you try to move them immediately, they’ll fall apart in your hands. Let them firm up!

Expert Tips

• Tip: Toast your pecans first. If you have an extra five minutes, spread the chopped pecans on a baking sheet and toast them at 350°F for 5-7 minutes before adding them to the dough. This deepens their flavor immensely and makes the cookies taste even more like a true pecan pie.
• Tip: Chill the dough if it’s too sticky. If your kitchen is particularly warm, the dough might be very soft and hard to handle. Pop it in the fridge for 15-20 minutes. This will firm up the fats and make scooping much easier.
• Tip: Use a cookie scoop for uniformity. This isn’t just about looks. Using a scoop ensures all your cookies are the same size, which means they’ll bake at the same rate. No more half-burnt, half-raw batches!
• Tip: Add a pinch of spice. While not in the base recipe, a quarter teaspoon of cinnamon or a tiny pinch of nutmeg folded in with the dry ingredients can add a wonderful, warm, holiday-like undertone.

FAQs

Can I use a different nut instead of pecans?
Absolutely, you can! Walnuts would be the closest substitute, offering a similar texture and a slightly more bitter, earthy flavor. Chopped almonds would also work, though the flavor profile will shift away from classic pecan pie. Just keep the measurement the same—one cup of your chosen nut, roughly chopped.

My dough is really wet and sticky. Is that normal?
Yes, it is supposed to be a softer, stickier dough than a traditional wheat-flour cookie dough. The coconut flour continues to absorb moisture as it sits, so if it feels unmanageable, just let the mixed dough rest for 5-10 minutes before scooping. You can also lightly wet your hands to help shape the dough balls without sticking.

How should I store these cookies?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully! Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature.

Can I make these without an egg?
It’s a bit tricky, as the egg provides structure and binding. You could try a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to gel for 5 minutes), but the texture will be more crumbly and cake-like. They might not hold together as well, but the flavor will still be great.

Why did my cookies turn out flat?
This usually points to two potential issues. First, your baking soda might be old and lost its potency—it’s the main leavening agent here. Second, if your dough was too warm when it went into the oven, the coconut oil might have spread too quickly. Make sure your ingredients are at the right temperature and your leavening is fresh!