Gluten-Free Maple Pecan Shortbread Cookies

Recipe by Alyssa Rimmer

These cookies, created by blogger Alyssa Rimmer of Simply Quinoa, have a crisp texture and buttery flavor; are sturdy enough for shipping, and make great gifts. They're made with almond flour, which is higher in good-for-you fats and has more vitamins and minerals than grain-based flours. Since the holidays are already full of indulgences, this healthier cookie is a welcome addition.

15 mins
12 to 14 mins
1 hr 29 mins
20 cookies
Gluten-Free Maple Pecan Shortbread Cookies


Prevent your screen from going dark as you follow along.
  1. Put all of the ingredients except the pecans in a large mixing bowl, and beat on low speed until the dough comes together. Add the pecans and mix to combine.

  2. Place a piece of plastic wrap on your work surface, and shape the dough on top of it into a log. Wrap in the plastic, roll on the counter to round it up, and chill for at least 1 hour.

  3. To cut and bake: When the dough is firm, remove it from the fridge and preheat the oven to 350°F. Line a baking sheet with parchment paper.

  4. Slice the dough into 1/4"-thick rounds and place them on the baking sheet. Bake the cookies for 12 to 14 minutes, until they're lightly browned.

  5. Remove the cookies from the oven and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.

  6. Store shortbread, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread ages.

Tips from our Bakers

  • If you have an empty paper towel core, it's the perfect vessel for holding your rolled dough and keeping it perfectly rounded while it chills.
  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.