Chewy spice cookies made with toasted pecan flour, cinnamon, allspice, and a hint of orange – perfect for the holidays! Gluten free, grain free, dairy free.
I’m serious about my cookies.
So when I make gluten free, grain free, and dairy free cookies, I want them to taste every bit as good as “normal” cookies…and these Pecan Flour Spice Cookies do!
The key is the toasted pecan flour. And yes, you really must take the extra 10 minutes to toast the pecans yourself. It makes all the difference when you’re going for cookies that don’t taste like they’re alternative in any way.
I discovered toasted pecan flour a while ago when I came up with these Salted Chocolate Chunk Cookies with Pecan Flour in an attempt to copycat a local bakery cookie. Just one bite, and I was convinced – toasted pecan flour is THE BEST grain free flour for baking.
Once you try it, you’ll never go back to almond flour again.
So these Pecan Flour Spice Cookies are a version of those incredible chocolate chunk pecan flour cookies – I took out the chocolate and added my favorite holiday flavors – cinnamon, allspice, and orange.
The result is one of the best holiday cookies I’ve had….maybe even in the running with my all time Christmas favorite, Ginger Cookies with Orange Clove Icing?
How to Make Pecan Flour Spice Cookies
The toasted pecan flour is the key to the incredible flavor and texture of these cookies. It takes a few extra minutes, but is easy and will be SO worth it when you taste them!
Start by toasting the pecans and pulsing most of them them in a food processor to make the pecan flour. Cream the wet ingredients, then stir into the dry. Then chop the remaining pecans and add them.
Use a mini cookie scoop to scoop cookie batter onto parchment lined pans (level scoops for medium size cookies or large, heaping scoops for larger cookies). Smooth out the edges of each scoop a bit with your hands if needed, then sprinkle with sugar.
Bake at 350 for 14-18 minutes, or until the edges are slightly firm and the surface just begins to brown. You’ll think the centers are too soft, but they’re not – they’ll firm up as the cookies cool.
Remove the cookies and allow to cool completely before serving.
Tips for Making Pecan Flour Spice Cookies
- Toasting the pecans for the pecan flour is an absolute must for the flavor. It really only takes a few minutes longer, so don’t skip it!
- Don’t over bake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
- Cooling on the pan for 10 minutes, then cooling completely on a wire rack keeps the bottoms from getting soggy, as can happen with nut flour cookies.
- Feel free to sub whatever spices you like and omit the orange zest if you prefer.
- Walnuts would also work well in place of the pecans.
- You can freeze the batter or the baked cookies in zipper bag or airtight container.
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Pecan Flour Spice Cookies (GF, DF)
Ingredients
- 4 cups pecan halves
- 10 Tbsp Palm shortening (1/2 cup + 2 Tbsp)
- 1/2 cup organic sugar (+ extra for sprinkling)
- 1/2 cup organic brown sugar
- 2 Tbsp pure maple syrup
- 2 large eggs
- 4 tsp pure vanilla extract
- 10 Tbsp coconut flour (1/2 cup + 2 Tbsp)
- 1/2 cup finely shredded coconut (unsweetened)
- 1 tsp baking soda
- 1 tsp sea salt
- 2.5 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp orange zest (optional, but it adds a wonderful "bright" flavor to compliment the spices!)
Instructions
- Preheat oven to 350 degrees. Spread all 4 cups of pecan halves evenly between two rimmed baking sheets and toast for 8-10 minutes.
- While the pecans are toasting, cream the palm shortening, sugars, and maple in a stand mixer. Add eggs and vanilla, and continue to beat until smooth.
- Once the pecans are done, remove from the oven. Set 1 cup of pecans aside for later and pulse the remaining 3 cups in a food processor. For smaller food processors, do this in two batches to ensure you get a uniform texture. You want a fairly fine crumb like appearance (it won't be as fine as store bought nut flours) - don't overdo it, or you'll have pecan butter!
- In a large bowl, combine the pulsed pecans, coconut flour, shredded coconut, soda, salt, spices, and orange zest.
- Stir the dry mixture into the wet. Chop the last cup of toasted pecan halves you set aside and add them to the batter.
- Use a mini ice cream scoop to place level scoops of cookie dough onto two parchment lined baking sheets. (Level scoops will make about 36 medium size cookies - use heaping scoops for about 24 larger cookies) Smooth out the edges a bit with your hands if needed, but don't flatten them.
- Sprinkle with additional sugar before placing them in the oven for 14-18 minutes, or until the surface just begins to brown and is slightly firm to the touch. It may seem like they're not quite done in the middle, but they'll firm up as they cool.
- Remove from oven (I sometimes sprinkle them again with a little more sugar right when they come out). Allow to cool on the pan for 10 full minutes - set a timer so you don't cut this step short!
- After the 10 minutes, transfer to a wire rack to cool completely.
Notes
- Toasting the pecans for the pecan flour is an absolute must for the flavor. It really only takes a few minutes longer, so don’t skip it!
- Don’t over bake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
- Cooling on the pan for 10 minutes, then cooling completely on a wire rack keeps the bottoms from getting soggy, as can happen with nut flour cookies.
- Feel free to sub whatever spices you like and omit the orange zest if you prefer.
- Walnuts would also work well in place of the pecans.
- You can freeze the batter or the baked cookies in zipper bag or airtight container.
Check out these other favorite holiday recipes!
Best Ginger Cookies with Orange Clove Icing
Easy Eggnog (2 minute, no cook recipe)
Pumpkin Spice Snickerdoodles with Einkorn Flour
Great! Thank you 🙂
Can I substitute anything else for the palm shortening?
Hi Rhonda,
I’ve used unsalted butter (spreads a bit more so beware of that). Another hard fat like tallow would also work – I haven’t used tallow in these, but have for other cookie recipes and it doesn’t affect the flavor of the finished product like you might suspect. 🙂
I have pre-ground pecan flour. How much do 4 cups pecan halves equate to how much flour?
Hi Korisa, I would say to use between 3.5-4 cups of the pre-ground pecan flour, depending on how finely ground it is. When I grind pecans, 4 cups of pecans equates to approximately 4 cups of “flour,” but mine is somewhat coarsely ground.
I just love the idea of making pecan flour from toasted pecans. Brilliant! Definitely going to give these cookies a go. They look and sound scrumptious!
The toasted pecan flour is a definite key to these cookies (and my Fudgy Flourless Brownies!). Hope you love them!
This is exactly how I would like my gluten free cookies! The toasted pecan flour is absolutely a genius idea!
Thanks – I kind of stumbled upon the toasted pecan flour and LOVE the flavor and texture it adds!
I have not made these yet, but am planning to soon. I was wondering, could I just refrigerate the dough if I plan to bake the cookies the next day? Or should I still freeze the batter?
Thank you!
Sure – you can refrigerate or freeze the dough if needed.
One of my favorite flavors of cookies. So delicious and easy to make. Thank you!
Yay! Thanks for your comment.
I love pecans and spices together and you made such an easy cookie with your recipe. These will be perfect with tea and coffee.
Yes, GREAT with tea or coffee! 🙂
I love anything pecans, I’ll have to try these delicious cookies soon!
I love pecans but cant make it. The recipe looks super tasty, love these cookies!