Pecan Pie Cookies

Pecan Pie Cookies

When you bake your goodies at home, you can control the macronutrient profile by tweaking ingredients and ratios.

My favorite hack is to add high fiber, whole foods like nuts or seeds in order to create delicious treats that still keep your blood sugar balanced.

These pecan pie cookies are perfect for the holiday season, but truthfully, we enjoy them any time of the year. Pecans are a higher fiber nut that contain vitamin A, vitamin E, and minerals like manganese, copper and zinc. By using both chopped pecans as well as pecan butter, you get a creamy cookie with a bit of crunch for texture.

These little cookies will melt in your mouth, but they’re better for your blood sugar and your body!

  • Prep Time

    5 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • 1 cup creamy raw pecan butter (homemade version: pecans pulsed in a food processor until creamy)
  • ¾ cup coconut sugar
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tbsp chopped pecans, extra 2 tbsp for topping
  • Honey for drizzle


  1. Preheat oven to 350 degrees.
  2. Mix pecan butter, sugar, egg, baking soda, salt and chopped pecans in a mixing bowl to form the cookie dough. Roll the dough into 1-inch balls and place onto a lined baking tray. Cook 8-10 minutes.
  3. To serve, drizzle with honey (optional) and top with extra chopped pecans.