Texas Pecan + Chocolate Chip Shortbread
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! Ingredients
PrintTexas Pecan + Chocolate Chip Shortbread
Ingredients
- 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)
Instructions
- 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
Just went and made a batch of these. They are fantastic! Thank you!
Oh hurray! That was quick!
im so stoked to get my cassava flour soon and ill be making one of your recipes with it! so hard to choose which ones though, they all look amazing!
Hope you enjoy everything you make!
Do you think I can substitute coconut sugar in place of the maple sugar?
Yes! Go for it, should work just fine!
I am baking these bad boys up first thing tomorrow. It’s been a while since I’ve been this excited about trying a new paleo cookie recipe!
P.S. Born and raised Texan girl too. I moved away several years ago, but during one of my visits home I was explaining to my stepdad how my DH sort of pokes fun at me for saying “y’all” and liking crawfish (or “mud bugs” as he likes to call them) still after all these years.
My stepdad looked at me and said, “Well, just goes to show ya that a girl can leave Texas, but Texas never leaves the girl.” He was also the one who somehow managed to bring a 50lb bag of pecan chips on a plane for smoking brisket at our wedding. The wedding was in Kansas and he said there was no way he was going to ruin a perfectly good brisket using anything but pecan. Haha, it is good stuff! 😀
Love that you schlepped the pecan chips with you!!!!! Hilarious!
What would be substitutes for the maple sugar and the shortening? Both I do not have
You can try another fat like coconut oil and maybe some honey or maple syrup or coconut sugar.