Pecan Shortbread Cookies from Practically Raw Desserts

I have an amazingly easy and delicious to share with you all today.

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[photo courtesy of Practically Raw Desserts]

These Pecan Shortbread Cookies feature only 4 all-natural ingredients, and taste downright decadent. They happen to be just one of the many tasty recipes found in Chef Amber Chea’s latest cookbook, Practically Raw Desserts!

What I love about Amber’s latest cookbook, is her flexible and reasonable approach to food. Almost all of her recipes can be served raw or cooked, with plenty of substitution options offered for those with special diet restrictions or preferences. Her recipes are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, and starch. Many of them are also free of oils, nuts and added sugars. There’s something in here for everyone!

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Practically Raw Desserts covers everything from cookies and bars, cakes, pies, ice cream, puddings, candies, and more. Some of the easy and healthy recipes include:

  • Confetti Birthday Cake
  • Baklava Blondies
  • Deep Dish Caramel Apple Pie
  • Summer Fruit Pizza
  • Dark Chocolate Sorbet
  • Low-Fat Carrot Cake

As an added bonus, Amber’s recipes don’t require special equipment or difficult-to-find ingredients. (A chef after my own heart!)

The recipe below proves just how easy and delicious Amber’s recipes can be.

Pecan Shortbread Cookies
makes 12 cookies

Recipe by Chef Amber Chea

Ingredients:

2 cups dry pecans
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 cup maple syrup

Directions:

Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.

Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.

Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).

Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. Author photo by Stephen Melvin.

4.7 from 3 reviews
Pecan Shortbread Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed!
Ingredients
  • 2 cups dry pecans
  • ¼ cup coconut flour
  • ½ teaspoon sea salt
  • ½ cup maple syrup
Instructions
  1. Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
  2. Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about ⅓ inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
  3. Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about ⅓ inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
  4. Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Notes
From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. Author photo by Stephen Melvin.

Hope you enjoy them!

Reader Feedback: What’s your favorite type of dessert? I have many favorites, which include carrot cake, French silk pie, and freshly baked cookies!

*Disclosure: I received a complimentary copy of Practically Raw Desserts for review from Vegan Heritage Press, but I am under no obligation to post a positive review or to even mention this book on my website. Amber is a personal friend of mine, and I’m happy to support her cookbook and delicious recipes, especially since they meet all the standards I aim for in my own kitchen!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

43 thoughts on “Pecan Shortbread Cookies from Practically Raw Desserts

  1. Nora

    These look divine! I visit Chef Amber’s website frequently and just saw that she published her dessert cookbook. I need to stop procrastinating and just buy it!

    Reply
  2. Adrianna

    Oh my goodness, thank you so much for posting this! I have been craving shortbread for the past several weeks. I am newly (mostly) vegan and thought I would have to give up shortbread forever. I am making this asap.

    Reply
  3. Connie

    Will they taste coconuty because of the flour? I can NOT stand coconut at all, so if they will what can I sub?

    Reply
    1. Chef Amber Shea

      No detectable coconut taste, Connie! The coconut flour is there to soak up some of the maple syrup and thereby bind the cookies together. Flavor-wise, it only barely lends the slightest sweetness to the cookies, but with such strong flavors as pecans and maple in there (and considering coconut flour is so mildly flavored to begin with; it’s made of mostly just the fiber from the coconut meat), you won’t taste it. 🙂

      Reply
    1. Chef Amber Shea

      You could try agave nectar (if it’s something you consume), as it has a similar consistency. However, then the cookies won’t have that wonderful maple taste. To pump the flavor back up, you could try adding a dash or two of cinnamon!

      Reply
  4. Hannah

    These sound and look amazing!! I have been wanting to buy chef ambers dessert book for awhile and this gave me te nudge I needed:) headed to amazon right now! I absolutely love your book recommendations!! I have bought detox for women, breaking the cycle and the beauty detox solution and they are all really good reads!!! Thank you for sharing your recipes and I can’t wait to try this one!!

    Reply
    1. Chef Amber Shea

      Kelly – Yes! I haven’t tried it that way, but walnuts are my go-to sub for pecans at all times anyway, because they’re so similar in texture. Walnut Shortbread Cookies would be fab! 🙂

      Reply
  5. Liz

    I practically love all desserts but anything with chocolate especially…although carrot cake sounds lovely for a treat…it’s only 6:30 AM as I say this, kind of funny!

    Reply
  6. Nicole Mortensen

    I love fresh baked chocolate chip cookies, and I wish I could find a healthy recipe that tasted as good as the ones that are so bad for you but taste so good! I also love blondies and anything with peanut butter and chocolate. Ooh, and cinnamon rolls, who doesn’t love fresh cinnamon rolls. Ok I feel like I’m gaining weight just thinking about it.

    Reply
  7. AbiKale

    I made these last night (the baked version). They are fantastic and so easy! Thanks for sharing!

    Paula, I bet you could substitute agave nectar for the maple syrup.

    Reply
  8. Jenny Calechman

    These look great! Couldn’t you just eat them as is? Without dehydrating or cooking them? I have made a version of these with cashews and I just put them in the freezer. So good!

    Reply
    1. Chef Amber Shea

      Jenny – Normally I give a “just freeze and eat” option with my raw cookie recipes, but this one has a particularly “wet” dough (and since it’s shortbread, I wanted the final product to be dry and crisp). However, if you prefer your cookies frozen, you might like them better that way anyway – I’d encourage you to try freezing them and see what you think! 🙂

      Reply
  9. Lulu

    This looks so yummy! I really want to try them, but I don’t have any coconut flour or almond flour, so I can sub it for ground almonds instead or shredded coconuts? Thank you!

    Reply
    1. Chef Amber Shea

      Thanks Lulu! No need for almond flour for this recipe 🙂 Re: coconut flour, though, unfortunately the answer is no – coconut flour happens to be the ONLY ingredient in the book that cannot ever be substituted! Its properties are unlike any other flour or substance, so nothing can replace it. I get my coconut flour cheaply from Nuts.com!

      Reply
  10. Julie (A Case of the Runs)

    Mmm, I made these just now (baked). Forgot to flatten them. So they were kind of crisp on the outside and moist on the inside. Still good!!

    Reply
  11. Mary

    These are incredibly delicious. I love that there are only four ingredients! I made the baked version and they came out so moist and delicious. I’m going to have to freeze some so I don’t eat them all too quickly. Thanks for posting this!

    Reply
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  13. Delphine

    Hi there! It looks delicious. But when you say ‘dry’ pecan, do you mean roasted pecan? Or should I use raw pecan? Thanks a lot !

    Reply
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  15. hannah

    I’m so excited to make these! I got a dehydrator for Xmas! I bet they’d be nice with a little bit of mesquite….

    Reply
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  17. Lili

    Hi my question is:Can this recipe be multplied ? I have a few boys from church that I would like to send Care Packages. They are away at University. So I really need more than a dozen. Probably 6 dozen would work. Time is a factor here. One of them has a Gluten-free diet along with no Citris Fruit.

    Thank you

    Reply
    1. Megan Gilmore Post author

      Coconut flour can never be substituted in a recipe. (It will be a disaster and a waste of ingredients!) It’s much easier to find a recipe that calls for almond flour in the first place– there are plenty of them on this site! 🙂

      Reply
      1. Mimi

        Thank you..I made the baked version yesterday (with the coconut flour) and they are delicious! I ended up with 2 dozen by making them a little smaller…because they’re very addicting! Great recipe!

        Reply
  18. Carol

    In response to Mimi says, I just made 2 batches of these cookies and I did not have coconut flour so I substituted almond flour and they came out great. So yes it will work. I have made them with coconut flour and both work great. These cookies are amazing!!!

    Reply

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