True story, I have always associated pecans as being Southern; this part I knew. But I also always credited Georgia for their delicious pecans, more so than Texas. As a Texas girl I am happy to claim credit for everything Lone Star State related, so imagine my excitement when I (re)learned that the pecan tree is the Texas state tree!
I was recently asked to create a cookie with my beloved cassava flour that I feel represents “MY” state and when I discovered that pecan trees were a Texas thang, I got crackin’. Get it?! I’m feeling extra funny today in case you couldn’t tell.
I love pecans in a big way if you couldn’t tell by my Pecan Pie and Pecan Pie Muffins in Down South Paleo! There is just something about a toasted pecan that feels like home – which should have been my first clue that this was our state tree, derp!
In this shortbread cookie, I paired some buttered ghee with maple syrup, pecans and chocolate chunks. I baked them after the good light was long gone for photographing, much to my children’s dismay. So this morning I was able to capture a few shots before feeding them to the wolves. If you haven’t worked with cassava flour before, I get mine HERE. It is by far the most versatile paleo approved flour and is tolerated by most people very well if you are sensitive.
Now let’s dive in, if you are a pecan and chocolate fan, I’m sure you’ll love these!
- 2 tablespoons brown butter ghee
- 1/4 cup sustainable palm shortening, melted
- 1/4 cup maple sugar
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- Pinch sea salt
- 1 cup cassava flour
- 1/2 cup pecan pieces (or more)
- 1/2 cup dairy/soy free chocolate chunks (or more)
- Preheat your oven to 350
- Combine your ghee, shortening, sugar, syrup, egg, vanilla and salt in a mixing bowl
- Stir well to combine
- Carefully combine your flour and wet ingredient mixture now, stirring once more
- Sprinkle in your pecans and chocolate chunks, making sure they are evenly distributed throughout the dough mixture
- Take a heaping tablespoon or more of the dough and flatten it into a disc by hand
- Place the unbaked cookie onto a parchment lined cookie sheet and repeat with remaining dough
- Bake for 10-12 minutes or until the cookies are firm; they will crisp up further upon cooling
- I chose to make slightly bigger cookies so I only made about 8 with this recipe; you may make them