Grain-Free Brown Butter Pecan Cookies – Paleo

Gluten free cookies with no weird sweeteners, flours, or additives. This brown butter pecan cookie is nicely Paleo. Taste, Texture (so good).

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Yes, we accepted butter in our Paleo way of eating a long time ago, you should too (if you don’t already), hey… this pecan cookie is our new favorite.

Paleo Pecan Cookie

This pecan cookie has been on my mind for a very long time and after many months of wanting to make this happen, I finally buckled down and got to work. There have been many iterations to get this cookie just right and it’s finally perfect.

  • If you like thin cookies, this one’s for you.
  • If you like salty cookies, got you covered.
  • If you like crispy cookies, check!
  • If you like chewy cookies, you know it.
Gluten-Free Brown Butter Pecan Cookies

And the depth of flavor from the perfectly browned butter just puts this over the top. When I first started working on this recipe, I added chocolate chips, but we all quickly decided that was overshadowing the flavor of the cookie itself and decided this was a pecan-only cookie.

Gluten-Free Brown Butter Pecan Cookies

Gluten Free

And what’s the secret to the perfect combo of flavor, chewy, and pecan cookie crispiness? Three key ingredients:

  • Otto’s Natural Cassava Flour (the ONLY cassava flour is would ever use and recommend)
  • Pure Maple Sugar
  • Coconut Sugar
Gluten-Free Brown Butter Pecan Cookies

Using the combination of maple and coconut sugar add amazing flavor and sweetness, while giving it the signature chewiness in the center.

The cassava flours then comes in and crisps up the outer edges, making it our new favorite cookie.

Yes, butter is an iffy spot for Paleo but we’ve adopted it long ago and it’s a perfectly solid PALEO ingredient.

Yes, this is a high carb recipe (it’s not Keto) – and yes… this recipe is void of sucrose and other “bad” ingredients. No grains, no rice flours, no unnatural ingredients. Check out these brown butter cookies recipe ingredient list:

  • 1 cup (227g) Unsalted Butter (see notes)
  • 2 1/4 cup (270g) Otto’s Naturals Cassava Flour
  • 1 tsp (6g) Baking Soda
  • 1/2 tsp (3g) Redmond Real Salt (see notes)
  • 1/4 cups (55g) Maple Sugar
  • 1 1/2 cup (300g) Coconut Sugar
  • 1 Tbsp (15g) Blackstrap Molasses
  • 1 lg Egg + 1 Egg Yolk, room temperature
  • 1 Tbsp (18g) Vanilla (see notes)
  • 1 cup (100g) Pecans, chopped (optional, but highly recommended)
  • Maldon Sea Salt Flakes

Now that’s a clean ingredient list!

Gluten-Free Brown Butter Pecan Cookies

Topped with Flaky Salt (don’t miss this step)

And of course, flaky salt sprinkled on top of these pecan cookies before baking adds that final touch. I made the mistake of baking these with salted butter, adding salt in the dough, then more flaked salt on top. Now, I love salt, but that was still a bit much.

If you’re using salted butter, cut the Redmond Real Salt in half.

Gluten-Free Brown Butter Pecan Cookies

Grain-Free Brown Butter Pecan Cookies

Yield: 5 dozen
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients

  • 1 cup (227g) Unsalted Butter (see notes)
  • 2 1/4 cup (270g) Otto's Naturals Cassava Flour
  • 1 tsp (6g) Baking Soda
  • 1/2 tsp (3g) Redmond Real Salt (see notes)
  • 1/4 cups (55g) Maple Sugar
  • 1 1/2 cup (300g) Coconut Sugar
  • 1 Tbsp (15g) Blackstrap Molasses
  • 1 lg Egg + 1 Egg Yolk, room temperature
  • 1 Tbsp (18g) Vanilla (see notes)
  • 1 cup (100g) Pecans, chopped (optional, but highly recommended)
  • Maldon Sea Salt Flakes

Instructions

    1. Preheat the oven to 350°F.
    2. Combine the cassava flour, baking soda, and Redmond salt. Whisk to combine, and set aside.
    3. In a skillet, melt the butter over medium heat in a medium-sized saucepan (too small and it may foam too high and bubble over). Let it bubble and foam up, whisking constantly to keep it from burning. Remove from heat when the bottom is nicely browned and it smells nutty and fragrant, being careful not to let it burn. Set aside and let cool about 10 minutes.
    4. In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter, maple sugar, coconut sugar, and molasses on medium speed about 1 minute. It will be a gritty texture and the butter may separate some, but this is fine. It will all come together in the next step.
    5. Add in the egg, egg yolk, vanilla, and sour cream. Mix until well combined, smooth, and thickened.
    6. Add in the dry ingredients and mix on low speed just until combined, then turn speed up to medium and continue mixing another 2 minutes.
    7. Add in the chopped pecans, mixing just until combined.
    8. Using a small (tablespoon-sized) cookie scoop, drop scoops of cookie dough on an unlined baking sheet 2" apart. Sprinkle lightly with Maldon salt flakes (I like to gently crush them a little so there aren't huge flakes in each bite).
    9. Bake in the preheated oven for 8 minutes. The edges will be slightly browned and the centers will be puffed and slightly undercooked. Remove from oven and let cool 2 minutes on the baking sheet before gently removing to cool completely on a wire rack.
    10. Cookies will be slightly chewy until they cool completely. Then they will be quite crispy with a slight chewiness in the center.

Notes

    • If you are lactose-free, you can use ghee that has already been browned (like Pure Traditions).
    • I highly recommend a good quality Mexican Vanilla Extract in this recipe. It's next level, but you can absolutely use any vanilla you have on hand.
    • If you're using salted butter, cut the Redmond Real Salt in half.

Nutrition Information:
Yield: 60 Serving Size: 1 cookie
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 73mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 0g

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