Hooray for low carb cookies! These easy low carb Butter Pecan Cookies are so good, you will fall head over heals in love. It’s the perfect keto cookie recipe to make any time of year.
So one of the most popular recipes from my cookbook, The Everyday Ketogenic Kitchen, appears to be the low carb butter pecan cookies. I am going to go ahead and say “Well, d’uh!”. It’s absolutely no surprise to me that these unassuming little cookies are taking the keto world by storm. While they don’t look like much, they aren’t fancy, they don’t have frosting or sprinkles or beautiful drizzles of chocolate ganache, they pack a huge flavor punch. They are melt-in-your-mouth and make-you-swoon delicious. And they are the perfect low carb cookies for your keto holiday celebrations.
Available at
When it comes to food and how good it tastes, looks can be deceiving. That’s how it goes with anything, I suppose. Some of my favorite cookies are the simplest ones, like shortbread. Traditional shortbread is just the marriage of flour, butter, and sugar. Keto shortbread is really just the marriage of almond flour, butter, and sweetener. And it’s just as good as the shortbread I remember from my childhood. It has the right combination of crispy but slightly sandy texture and delicious buttery sweetness. Really, it’s a formula that can’t be improved upon.
These keto cookies pretty much nail that same flavor and texture, with the added sweetness of toasted pecans. Oh my. I actually had a chance to make them on live TV here in Portland and the host was skeptical that they would taste as good as the “real thing”. But I think she was pleasantly surprised! Once we were off the air, she kept saying “wow, these really are good!” and asked me to leave some behind. The whole crew was hovering over me as I cleaned up after the shoot. I may have made some keto converts!
How to Make Keto Butter Pecan Cookies
Check out the Afternoon Live video here!
Score one for healthy cookie recipes.
In case you don’t own my cookbook (or rather, don’t own it YET…because you are going to buy it, aren’t you??? Right? Right???), I am sharing the recipe here too. I wouldn’t dream of going on and on about these cookies without sharing the recipe. And I really hope it encourages you to grab a copy. Or maybe ask for it for Christmas or your birthday. Because I know you will love these cookies…and all the rest of the recipes too!
Other Low Carb Cookie Recipes To Try
Low Carb Ginger Molasses Cookies
Low Carb Peanut Butter Cookies for Two
These easy low carb Butter Pecan Cookies are so good, you will fall in love. It's the perfect keto cookie recipe to make your holidays delicious!
- 1/2 cup unsalted butter softened
- 1/2 cup Swerve Sweetener
- 1 3/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped toasted pecans
- Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
- In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
- Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.
Lori Kling says
You posted it!!! I made these cookies to take with us on vacation in October and they are amazing! Probably honestly one of the best cookies I’ve ever had! And they are low carb which I love! These are number one on my list to make for Christmas this year. I will definitely be handing these out as gifts for family and friends.
Iliana says
These are wonderful!!!
Mel says
yum!
Vicki White says
I’m getting your book for Christmas but wanted to make these before that. Yea! Now, I can make them to serve before the actual gifting begins.
Carolyn says
Perfect! Thanks for asking for my book. 🙂
Pansy Limes says
Leave on the counter for four days! No way they will lat that long in my house, can’t wait to try them!. Thanks!
Kate says
LOL Pansy….I was just about to comment the same! Four DAYS? Maybe four hours? Yer my hero, Caroline…thanks for making this new lifestyle SO much easier! You rock 🙂
Lori in PDX says
Looking forward to trying these, and just in time for Thanksgiving!
Please tell your publisher to rush that next printing, my local book store (Annie Bloom’s here in PDX) can’t get it for me! ?
Celeste Avy says
Just made these delicious cookies. I just got your cookbook. It is awesome! I love r adding and planning on what to cook. Thanks Celeste
Celeste Avy says
Sorry auto correct got me again… I love reading and planning what to cook next. ?
Karen A says
Got the book, made these tonight. Fantastic, I added Lily’s Chips. Chocolate never hurts.
Nydia X Santiago says
Would these come out ok if I would substitute coconut flour?
Carolyn says
No, this recipe is not made for coconut flour.
Ana says
I just got your e book and I want to make every recipe. I’m starting with the cookies and I want to double the recipe. Do You think that you could freeze raw dough?. I love your blog and now that I changed to a keto life,your recipes are going to help me.
Carolyn says
I just did that myself. I have balls rolled for individual cookies and I froze them on a cookie sheet, and then I popped them in a bag to make cookies later.
Ana says
Thank you Caroline!!!
Michelle says
Is there anything I can substitute for the coconut flour? Maybe oat fiber? My family hates the taste of coconut:(
Carolyn says
You won’t taste it but oat fiber should be okay too.
Rachel says
Could I substitute THM baking blend for the almond and coconut flours? If so, what amount should I use? Thanks so much! I love your recipes! ?
Carolyn says
I have not tested this with THM baking blend. Sorry.
Rae says
The recipe states unsalted butter, would salted butter make a difference? Also how would THM baking blend go?
Carolyn says
I often use salted but I have a high tolerance for salt. I have not tested this recipe with baking blend.
Deb K says
Store for 4 days? Hahaha, that’s funny 🙂
Jenny Grunke says
I made these yesterday and they are as good as any wheat/sugar cookie. Because I love chocolate, I did throw a handful of Lily’s sugar free dark chocolate chips into the batter and they turned out yummy. One thing that happened was after five minutes in the oven, when it was time to press down the cookies with the flat bottom glass, the cookies stuck to the bottom of the glass! I had to use a spatula to separate the cookie from the glass as I went along. I think I should let them cook another minute or two before pressing them down. (My first batch is all gone, but I’m making them again today for another social function).
Ana says
Jenny,
I left mine on the refrigerator overnight and I pressed them down with a spoon , I made them also with lilys dark chocolate and Brazilian nuts and the are so yummy,my boys love them and they have no clue that they are grain and sugar free.
Kim says
I have had that problem, too, and I figured out to use a small piece of parchment paper between my glass and the cookie when pressing. It worked super well!
Billie Ward says
Can I use stevia instead ow swerve? And would I use the same amount? Thanks, Billie
Carolyn says
Stevia will not give these cookies the proper texture.
Jeff says
Delicious! Loved them. However, in my mind these seem to scream for added Rum Extract. 🙂 If adding a 1/2 tsp of that, would anything else need to adjust for the aditional liquid?
Carolyn says
No adjustment would be necessary.
stacy varon says
I’d like to make a bunch of these cookies for Christmas. Can I make the dough ahead of time and put it in the freezer? I’m going to be so busy and want to be able to bake them as needed.
Carolyn says
Yes, I did that same thing. I went ahead and rolled it into balls and froze those on a cookie sheet and then put them in a bag for future baking.
Paul Stevens says
Hi Carolyn, I really need some help, because I must be doing something wrong. I am diabetic and find your blog a god send for my low carb high fat diet. I bought your book and was so looking forward to these cookies. However, when I followed your recipe I ended up with a bowl full of bread crumb consistency mixture that seemed very dry and no way were they going to roll into a ball, but I tried some of the mixture and managed to force them into a crumbly lump which after 5minutes in the oven, when I pressed with a glass disintegrated to a pile of bread crumbs again. I don’t understand what I am doing wrong. By adding as much butter again to the rest of the mixture I just about managed to get it to hold together, but things are clearly not right. I need to check if my ingredients obtainable here in the UK are suitable and the measures I use are right? I used a converter which say that half a cup of butter is 114g. I use granulated erythritol as it says in your book. (mine has a tsp of pure stevia powder to a cupful of erythritol. The only fine blanched almond flour I can get is Real Food Source certified organic Extra Fine Almond flour. I have proper USA style cup and spoon measures by which 1 cup is about 240ml. Hope you can suggest something, please?
Carolyn says
Yup, things are clearly not right. Sounds like your butter amount was fine. I looked up your almond flour and that seems to be about the right thing too. What about the coconut flour? I have made this recipe probably 8 times now…and as you can see in the video, it holds together. Not sure what the issue is for you.
Paul Stevens says
I used the cup measures (1¾) for the Almond flour and spoon measures 2tbs for the coconut flour. I didn’t soften the butter but I see it says you should in the book. I used a food processor rather than a food mixer. By doubling the butter I have managed to get it to hold together and is in the oven now. I’ve not looked at the video so will do now.
Carolyn says
Well, I think not softening the butter is a huge issue, actually. Please make the recipe as written. It’s not meant to be done with cold butter, nor is it meant to be done in a food processor.
Christin says
The recipe doesn’t actually say ‘softened’ butter. Some might not assume it needs to be?
Carolyn says
Thanks, I will changed that. But it does need to be beaten…hard to do with non-softened butter!
Paul Stevens says
I used the cup measures (1¾) for the Almond flour and spoon measures 2tbs for the coconut flour. I didn’t soften the butter but I see it says you should in the book. I used a food processor rather than a food mixer. By doubling the butter I have managed to get it to hold together and is in the oven now. I’ve just looked at the video and it certainly has not looked like that. I wonder if my makes of flours are too fine and too dry? The coconut flour is Groovy Food Company Organic coconut flour.
Barbara says
A food processor will not cream the butter and erythitol. Only a mixer will do that.
Carolyn says
Bang on, Barbara. When you blend in cold butter, you are going to get sand. Which is fine for a crust you press into a ban, but not for a cookie.
Rhonda says
I’m having the same problem as Paul. I’m in the US so using customary measures and ingredients. I did soften the butter before mixing. In this case, what is the best next step? Adding additional butter or some other liquid maybe? I’m so excited about tasting them! I know there’s a fix out there somewhere. 🙂
Carolyn says
Add a few tbsp water until the dough holds together. Could be a difference in brand of coconut flour. But for the most part, they should be made as written, in a mixer.
Carolyn says
Did you happen to weigh the almond flour and coconut flour?
Kim says
Here’s a thought: In watching a couple different British baking shows, the size of the Brit tablespoon is much larger than the American. I wonder if that’s what has happened to you as well. I just googled it, and there is a difference between the two, so you’re effectively adding more coconut flour than called for, which would definitely make the dough too dry.
Carrol says
I have never toasted nuts before. Would you please tell me how you do it?
Carolyn says
You can do it in an oven at 350F for 5 to 10 minutes or in a hot skillet.
Paul Stevens says
Thanks that could explain it. I followed the online recipe not realising it was slightly different from the book. I still think my flour must be drier that that you use. With double the butter they came out very well. Thanks.for your advice.
Julie White says
So delicious! Made them this morning and took them to a church gathering. The toasted pecans make all the difference. Thank you Carolyn.
Pam Freeland says
Hi Carolyn…love your recipes! Are eggs not needed in this recipe?
Carolyn says
No eggs.
Suzanne says
WOW! I made a double batch of these on Friday night and I can’t stop eating them! They get better with time because they get crunchier each day. Good thing I’m at work today and not hanging out in my kitchen! Thank you for the recipe! Love them!
Lauren Gassaway says
My favorite cookie recipe. Yum!!
Clare Giammusso says
Wow, these are fantastic. I just made them using ground xylitol instead of Swerve (not a fan). They are very, very good. I couldn’t wait until they cooled, had to have one right away. Soft and chewey. Thank you for sharing this unbelievably easy recipe.
Kimberly Yates says
These are the best low carb cookies I have tried. Afternoon snack with a cup of tea the best!!
Debbie says
Just made these for the second time in one week. So good!!! Topped the second batch with powdered swerve. Tastes just like the Mexican tea cake cookies I used to make.
Clare Giammusso says
Caroline, I just entered the recipe in My Fitness Pal and it is calculating 15 carbs per serving. I made exactly 20 cookies and so my serving would be 2 cookies. Entered 10 servings for the entire recipe. It gives me 15 carbs. This will not be good for me as I limit my daily carbs to 20 or under. :{
Carolyn says
You’re counting the erythritol…which doesn’t enter the blood stream and thus has zero carb impact. Please read up on erythritol.
stacy varon says
O my goodness are these good! I am thinking I’ll try them with some almond extract and pine nuts instead of the pecans like these cookies we used to get at the Italian bakery. Thank you for yet another amazing recipe!
Sharon says
Can you substitute coconut oil for the butter to make dairy free
Carolyn says
Not sure that would work as well in these cookies but you’re welcome to try.
LoriZ says
Wow, my husband loves pecan cookies! Gonna try these today, will report back… Thanks for all the great recipes. I am so going to add your cookbook to my Christmas wishlist.
Stephanie KL says
Could I substitute coconut oil for the butter and in the same amount?
Carolyn says
I am really not sure. It’s worth a try!
Stephanie KL says
Thanks! I’ll give it a try this weekend.
Jamie says
Would it be ok to use THM gentle sweet? Or I have THM Erythritol.
Carolyn says
Yes, you can use either but remember the Gentle Sweet is sweeter than Swerve.
Kristy Bernardo says
These are my absolute favorite cookie! The pecans and butter – oh my! Always a holiday fave.
Jennifer Farley says
This is one of my favorite all time cookies!
diabetesknow says
Oh Wow these sound amazing! I love butter pecan cookies and since I’m a type 1 diabetic, the recipe looks perfect for me. We’re gonna make them this weekend. Thanks, Kenny 🙂
Karen says
5 out of 5 stars
These are hands down the best cookies I have made since becoming a Trim Healthy Mama. I made them for the first time 3 days ago, and have already made 3 batches. Tried dipping in gentle sweet, and cinnamon and gentle sweet. Both were good but my favorite is the original cookie 🙂
Stacy says
I love these cookies. Thank so much for the recipe.
Stacy says
These cookies are delicious. Thank you for sharing.
Stephanie says
I was worried about holiday bakong since I am not experienced with low carb treats but this recipe was easy to prepare and the ingredients very easy to find. They womere a big hit at the holiday party and I feel confident and comfortable to try more lc cookie recipes. Thank you so much for helping people male betyer choices even when it comes to treats!
Stephanie says
Ha I forgot to rate it! 5 out of 5 for this recipe
Cindy Mann says
I don’t know who is trying to lowball your ratings, but that is a nasty trick. These cookies are *incredible*! Amazing flavor and texture.
Sheila M Bassett says
These cookies are divine. I’ve made them for me and my sister numerous times and they always come out perfect. My sister is dairy free, so I make hers with ghee. So quick and easy to make! The perfect treat for me on a keto diet.
Jennifer says
I made these to give to my husband for our anniversary. He absolutely loved them, said they were the best ‘gluten free’ cookies he’s ever had! Win! They were so easy to make and so flavorful! Getting ready to make another batch!!
Jennifer says
Sorry, forgot the rating!
Sheila M Bassett says
Oh and these turn out great using hazelnut flour as well. Just fyi…
Marguerite says
Oh my, these are to die for. 5 stars for sure!
Marguerite says
Dear Moderator: I gave it 5 stars, but only 3 stars were yellow after I hit submit? It not a 5 star rating, please let me know how to correct it bkz, so good.
Leonor Morales says
This are my cookies to go! I’ve made it more than 5 times and every time they’re wonderful! These are my favorite cookies! Thank you Carolyn for all your wonderful recipes! 🙂
Christy says
These cookies are so delicious! I can’t wait to make more for Christmas. ?
wanda Clark says
OMG these are so good. Made them for Thanksgiving. Hit with even the people not eating low carb.
Christy says
So amazing!
Lori says
Love you and all of your recipes!
Paula says
I just bought your book and am excited to try the recipes! I have loved following you on FB too ! I have a question about how to avoid getting the cool sensation in my cookies when using swerve. Is there a secret to it, as I see that so many people love swerve and I want to also! I will try this cookie recipe with swerve as like you, my very favorite type of cookie is a simple shortbread variety:)
Carolyn says
The secret is simply that some people don’t experience that cooling sensation with Swerve. I don’t. It’s the only erythritol based sweetener I don’t get it from. You can mix sweeteners and that can help reduce it. For example in this recipe, you could do 1/4 cup Swerve and 1/4 tsp liquid stevia extract.
Paula says
Thank you for your response, I will try that:)
Colleen says
Hi Paula and Carolyn. By cool down do you mean they taste different once cooled off or next day. I loved these out of the oven and the first day, but the next day they were so much sweeter and different tasting…is this what you mean and by chance did you test out the suggestion made by Carolyn?Thanks -it seemed the swerve became really distinct to me.
LoriZ says
Reporting back as promised. The good news is these cookies are very good indeed. My husband liked them so much he had two, kind of unusual for him because he’s not into sweets. The bad news is I think the sweetener gave him diarrhea. I know that Swerve is supposed to be a lot better than most alternative sweeteners about that, so no reflection on the recipe. My husband just reacts in unusual ways to some substances. I loved how easy the recipe is though and because it’s not strictly necessary for us to be sugar free I think I’m going to try again using regular sugar. Do you think that would work? Thanks again for all your hard work.
Carolyn says
It should work fine with sugar too. Or if you want to cut back on sugar, use 1/4 cup sugar and then maybe 1/4 tsp liquid stevia extract.
jess says
I’m not sure what swerve is exactly but I have the baking granulated Splenda can I use that in place of the swerve and would I have to adjust the amount at all?
Carolyn says
I have not tested this recipe with Splenda so I can’t say for sure. Swerve measures like sugar in terms of sweetness.
Melody says
Made these today and will be making again. They are really tasty. I think I mistakenly added 1 too many tbsp if coconut flour…was distracted by a small emergency and didn’t remember if I had added 1 or 2 when I got back to cookie making so I added 1 more. With how they came out ( a touch too dry) I think they may have ended up with 3 tbsp…ooopps.
I switched out the Swerve for Splenda as I do not like the taste of Swerve at all.
Thank you for sharing your recipe with us all
Carolyn says
Could also be the Splenda making them drier and more crumbly.
Cody says
I only have powdered swerve, will that make any difference?
Carolyn says
It may a little but I think it should work.
Pam Forrester says
Your cookbook is on my Christmas list and I ordered another for a keto daughter. I was just wondering if I could make these without pecans and bake in a shortbread pan as classic shortbread?
Carolyn says
Hi Pam. yes, you can bake them that way. Not sure of the baking time, though, so watch them carefully!
Pam Forrester says
Ok Thanks!!!
katy says
I would like to swap the almond flour for pecan flour. Do you think this will work?
Carolyn says
You simply can’t get pecan flour fine enough to make a really good fine shortbread cookie like this.
Donna M. Thomas says
Just made the cookies for the first time and they taste delicious, however they fall apart. Would adding an egg make a difference?
Carolyn says
Don’t add an egg, these are supposed to be shortbread like. Not sure why they are falling apart…did you cream the butter? What brand of almond flour and coconut flour?
Margo says
Hi if you let them cool completely they will get hard
gjeanieg says
These are DELICIOUS! Better than I expected…my new favorite! I like to put a heaping tablespoon of no-sugar Butter Pecan Ice Cream (Enlightened or Halo Top) on top, and savour it as long as I can make it last (which isn’t very long…). I sprinkle it with Real Salt, too, because it tastes like salted caramel to me. My only regret is waiting two months to make the recipe when I already had your cookbook. =) Thanks again, Carolyn! Another winner!
Carolyn says
Yes, why DID you wait so long! 😉
Jer says
Carolyn, I’m gonna make these next weekend! Please tell me the reason and purpose for the coconut flour? I’m a total newbie to Keto cooking and am very curious what just 2Tbs does for the recipe.
Carolyn says
It gives it the right texture. Without it, the cookies spread too much.
Kathleen says
In my pre-keto days one of my favorite cookies was a Pecan Cocoa Nib Shortbread recipe by Alice Medrich. I added 1/2 cup of cocoa nibs to Carolyn’s already delicious recipe here, and baked ’em a bit longer to get them really browned (I know shortbread is supposed to be pale but we like these fully browned). I also found that I can place a piece of plastic wrap over the dough balls and flatten them before putting them in the oven, eliminating the need to remove them from the oven after 5 minutes to flatten. The plastic wrap prevents the dough from sticking to whatever is being used to flatten it. Carolyn, you are the best! Your Everyday Ketogenic Kitchen book lives on my kitchen counter and I wait eagerly for your next books. Thank you, and bless you, for sharing your talents.
Kathleen says
Oops! I added 1/4 cup of cocoa nibs; not 1/2 cup. Can’t edit my precious post.
Debbie Frank says
I would like to send these cookies overseas to my military son is there a reason we need to put them in the refrigerator after four days if I vacuum pack them do you think they would last I love your recipes Have your cookbook ❤️
Carolyn says
How long does it typically take to get there? These cookies have no eggs so they don’t go bad quickly but it’s always good to refrigerate almond flour.
Debbie Frank says
Thank you so much for getting back to me !
They said two weeks and maybe a few days
Brigittte Dimock says
I added an egg as it didn’t seem like the mixture would hold together. The cookies came out perfect. I used a fork dipped in cold water to press them down.
Carolyn says
Try it without an egg next time. More like shortbread. 🙂
Cherrie says
These cookies turned out perfect!! Oh how I have missed that shortbread, melt in your mouth pecan-y taste! And the flavor was delicious! At 1.1 net carb per cookie this will now be my go-to-cookie when I’m craving a sweet treat! Thank you so much for sharing and I can’t wait to try some more of your recipes!
Ana Clara says
I really loved the taste of it and the smell while baking was divine, nevertheless, after hours they are still very soft. I was expecting something a bit crunchier. Is it how they are supposed to be or did I do something wrong? Maybe next time cut down on butter or use a bit more coconut flour??? Any ideas??? Thank you for the recipe!!
Carolyn says
It has to either be your ingredients (what kind of almond flour?) or you live in a humid area because these are like shortbread. Tender but with a bit of crunch, not soft.
Jen J. says
These are just like pecan sandies. My husband said they were the best cookies and he couldn’t even tell they were low-carb. There was a bit of that cooling sensation from that much swerve, but overall a really good recipe. We will definitely make them again
Wendy Patton says
These taste so good and are very easy to make!!!! LOVE THEM
allison says
We love these cookies My hubby especially requests these all the time!
Di says
Double batch every week. Family favorite, never gets tired of them.
Doni says
These cookies are delicious and so versatile. Good with Lily’s chocolate chips, too!
Kim says
Love this recipe!
Ilana says
These cookies are awesome! They are so easy to make and absolutely delicious! I took these to a function where everyone brought a snack to share. These were declared the best thing on the snack table and were gobbled up by all the people that don’t follow a Keto diet. Make these! You won’t regret it.
Susan says
I’m not a baker, these are fantastic! Brought back memories of my Dad’s favorite cookie, pecan sandies. Hubby only likes soft cookies, so more for me!
Dana says
These are decadent!
Marie says
They are AWESOME
Karen Handy says
I’ve never had a bad experience with Carolyn’s recipes. These are delicious.
Heather says
Wonderful as usual…
Teresa says
Made these cookies for work. Everyone loved them. A non Keto co-worker even asked me to make these for her for her birthday.
Michele says
Yum-azing! Beautiful flavor and texture. One of the best, if not the best, low carb cookies.
Deb says
When I first started eating a low carb diet it was hard. I have a huge sweet tooth. Thankfully I found alldayidreamaboutfood.com. Carolyn has helped me be successful in changing my diet. As with most of her recipes you will not feel deprived eating these low carb cookies. They are delicious. They are quick and easy to make, I’ve added sugar-free chocolate chips to change it up. You can’t go wrong with this recipe even my family members that think they don’t like keto recipes like this recipe.
Esther R. says
I love this recipe so much. Thank you for everything that you do.
Kim says
These are very very good
Annette says
Easy to make. Few ingredients. Absolutely delicious.
Phyllis Coombs says
These are the best!
Kerry says
Best. Cookies. Ever.
Edna says
excellent the best cookie ever after my 2 childhood ones chocolate chip and peanut butter
Sarah G. says
These are delicious!!!
Mirdamae03 says
Delicious!!
Stacy says
These are melt-in-mouth deliciousness!! I keep a frozen stash so I never run out!! Buy Carolyn’s Cookbooks because she is a very talented recipe developer. She has helped me to lose over 100 lbs in the past year and I did not “suffer” from having to eat the same old boring foods.
Vickie says
Tried these last week and they are great! Thank you for all of your great recipes!
Susan Keam says
This is my go to recipe for cookies. I make them chocolate chip by substituting choc chips for pecans, almond by substituting slivered almonds and a few drop of almond extract/essence, and choc chip and pecan (50/50). I’m going to try substituting cocoa powder for a tbsp of grounds almonds to see if I can make something like an afghan biscuit… it’s actually a 10 star cookie, not just 5-star!
Wendy Shelledy says
This is a great, versitle cookie recipe! As is its fabulous. But its also great with chocolate chips. Pistachios or cocao nibs!
Donna Williams says
These cookies are delicious!!
C Noode says
Yummy!
Sharon L says
My favorite LC cookie, and have made them many times and they freeze very well. I have even used the crumbs as base for a cheesecake. Yummy!
Sheila M Bassett says
Hands down the Best cookie. So easy and quick to make. I have the recipe memorized.
Esther R. says
I Love this cookie , such a buttery melt in your mouth heaven !