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 [3] 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 [4]! 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 [3] before, I get mine HERE [4]. 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
Print [2]Texas Pecan + Chocolate Chip Shortbread
Ingredients
- 2 tablespoons brown butter ghee [5]
- 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 [3]
- 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
Find it online: https://predominantlypaleo.com/texas-pecan-chocolate-chip-shortbread/ [6]
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