HOLIDAY EDITION: Butter Pecan Cookies

The holidays are here. Cue the last minute gift freak outs, late night Amazon searches, and FedEx customer service calls, yelling - I mean asking politely - why a certain special package hasn't arrived on time.

And the straw on top of the crazy Christmas camel's back: of all the delicious looking dishes at that holiday party, NONE of them are compliant with your diet. Awesome.

This year, don't wait for others to step up to the plate. Take matters into your own hands and whip up a batch of these bad boys to bring to the holiday party. But you may want to double the recipe - those "I eat everything" people we hate/envy are sure to be reaching over the "regular" cookies to get their hands on one.

Bredesen Protocol Approved

Plant Paradox Approved



Gluten Free

Grain Free

Dairy Free: Replace ghee with coconut oil.


½ c Ghee, Melted *

½ c Monk Fruit

1 Egg

1 tsp Vanilla Extract

1 3/4 c Almond Flour

2 Tbsp Coconut Flour

½ tsp Baking Soda

½ tsp Salt

3/4 c Toasted Pecans, Chopped

* For a stronger pecan flavor, you can replace almond flour with ground pecans. This will also result in a darker cookie.


  1. Preheat oven to 325°F.

  2. Line two cookie sheets with parchment paper.

  3. In a large bowl, beat the ghee and monk fruit together until fluffy.

  4. Blend in the egg and vanilla.

  5. Stir in all the dry ingredients- almond flour, coconut flour, baking soda, and salt -about 1/2 cup at a time. Beat until well combined.

  6. Stir in the chopped pecans.

  7. Roll dough into 1 inch balls (about 1 tablespoon scoops). Place a few inches apart on the cookie sheets.

  8. Flatten slightly with the palm of your hand. Optional: cross hatch with a fork for a textured look.

  9. Bake for 5 minutes, then remove to flatten again (with a fork or spatula) so cookies are about ¼ inch thick.

  10. Bake for another 10 to 12 minutes, or until golden.

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