Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter and the granulated erythritol or monk fruit sweetener. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and pale yellow, approximately 2-3 minutes.1 cup Unsalted Butter, 1 cup Erythritol or Monk Fruit Sweetener
- Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and the salt, mixing until just combined.2 Large Eggs, 1 teaspoon Vanilla Extract, 1/4 teaspoon Salt
- In a separate medium bowl, whisk together the almond flour and the xanthan gum (if using). Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined.2 cups Almond Flour, 1/2 teaspoon Xanthan Gum
- Gently fold in the roughly chopped butter pecans using a spatula or wooden spoon. Ensure the pecans are evenly distributed throughout the cookie dough.1 cup Butter Pecans
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop or two spoons for this. If you prefer flatter cookies, you can gently press down on the tops with the back of a spoon or your palm.
- Bake for 10-14 minutes, or until the edges are golden brown and the centers are set but still look slightly soft.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 2-3 months.
