These are soft, thick, buttery pecan cookies — tender golden cookies packed with crunchy pecan pieces, with that classic melt-in-your-mouth texture and a slight chew. They’re a high-protein twist on a Southern favorite!
Why You’ll Love This Recipe
- Buttery, nutty flavor with visible pecans exactly like your photo
- Soft and chewy with perfect cookie texture
- Very high protein per cookie
- Easy one-bowl recipe
- Sugar-free, keto-friendly, and great for meal prep or snacking
Ingredients (Makes 12–15 cookies)
- 1 cup (100g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ¼ cup (50g) allulose or powdered monk fruit sweetener
- ½ cup (115g) softened butter or coconut oil
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup (80g) chopped pecans (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sweetener until light and fluffy.
- Add egg and vanilla, mixing well.
- Stir in almond flour, protein powder, baking powder, and salt until a soft dough forms.
- Fold in the chopped pecans.
- Scoop dough (about 2 tablespoons per cookie) onto the baking sheet. Gently flatten slightly and press extra pecan pieces on top.
- Bake 10–14 minutes until edges are lightly golden (centers will still look a bit soft — they firm up as they cool).
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Prep Time: 10 minutes Bake Time: 10–14 minutes Total Time: 25–30 minutes
Nutrition (Per Cookie, 1/12 batch)
- Calories: ~165
- Protein: 8g (high)
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 14g
