Sugar Free Butter Pecan Cookies

These Sugar Free Butter Pecan Cookies are mouthwateringly good.

Made with creamy butter and chopped pecans, these cookies are slightly crisp on the outside and soft and chewy in the inside.

What makes butter pecan cookies so good?

Butter pecan cookies are cookies that features that flavor of butter with the added crunch of chopped pecans.

I like how easy these tasty cookies are to actually make.

Have you tried my Sugar Free Butter Pecan Cheesecake?

Made with a pecan flour crust, that cheesecake embodies the rich flavors of butter and pecans together in a cake. Both this recipe for cookies and that recipe for cheesecake are delicious butter pecan recipes made with no added sugar.

Butter flavored extract can be used to bring out the buttery flavor in these cookies even better. You can find butter extract here.

Why we love this recipe for butter pecan cookies.

This is a relatively simple cookie recipe that features a uniquely rich and delicious flavor. Being able to make them without adding sugar makes these cookies even better.

Here is what else we like about this recipe.

• This recipe is based on a traditional butter pecan cookie but, without the added sugar.
• These cookies can be made in less than a half hour.
• The ingredients used to make these cookies are basic ingredients that you may already have in your pantry
• The rich buttery flavor of these cookies is the perfect match to the crunchy pecans.
• Butter pecan cookies are great when enjoyed on their own with a glass of milk or cup coffee.
• Leftovers go great with Sugar Free Ice Cream or Sugar Free Whipped Cream.

Ingredients needed to make Buttery pecan cookies with no added sugar.

• Flour. Regular all purpose flour that has been accurately measured and leveled.
• Cornstarch This is the secret ingredients that makes these cookies so soft and chewy in the centers.
• Baking Soda. For a bit of leavening.
• Butter. Your butter should be softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to your flour.
• Sugar Alternative. Your will need a brown sugar alternative and a regular sugar alternative. For best results, select alternatives that measure like regular sugar and that can also be baked with.
• Eggs. Your eggs should be at room temperature for optimal blending.
• Butter Extract and Vanilla Extract. Both extracts are used to make these cookies even better tasting.
• Pecans. If possible, use toasted pecans for even more flavor. Your pecans should be chopped.

Tips for making the best sugar free butter pecan cookies.

Toasting your pecans is optional but, can really bring out the flavor in these cookies. You can do this yourself by sautéing them on your stove with a tablespoon of butter for about four to five minutes or until fragrant.

More helpful tips for you.

1. Some sugar alternatives can affect the texture of your cookies making them dry and crunchy. If this happens, you can try using two different kinds of alternatives (as long as they measure the same) or use a blend.
2. Using a cookie scoop is recommended to make uniform sized cookies. If you do not have a cookie scoop you can try using a tablespoon to scoop the dough and then roll the dough between your hands to make them round.
3. Using fresh ingredients in this recipe is essential to its success. This is especially true for the flour and leavening agent used.
4. When combining your ingredients together, do so until just combined. Over mixing can ruin the texture of these cookies by overworking the gluten in the flour.
5. Your cookies should be somewhat soft in the center when you take them out of the oven. They should firm up however, when they cool on the baking sheet after a few minutes.
6. Refrigerating your dough for 20 minutes can help prevent the cookies from spreading too much while baking.
7. Can you make these cookies with another kind of nut? This cookie can also taste great using walnuts or you can use both pecans and walnuts.

How to make Sugar Free Butter Pecan Cookies

Prep Time: 20 minutes .
Bake Time: 9 minutes .
Servings: 36, depending on how large you make them. .

1. Prep. Preheat your oven to 350 and prep your baking sheets for nonstick. I like parchment paper or a baking mat for a recipe such as this one.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, cornstarch, baking soda, and optional salt.
3. Cream. Using a large mixing bowl, beat together the softened butter with your sugar alternatives until creamy and fluffy. Then scrape down the sides of the bowl and add the eggs, one at a time, stirring between additions followed by the vanilla and butter extracts.
4. Combine. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined.
5. Pecans. Use a rubber spatula or similar item to fold in the pecans.
6. Bake. Use a cookie scoop to scoop out the cookie dough, lightly roll the dough between the palms of your hands, and then place them about two inches apart on the baking sheet. Bake your cookies for eight to 10 minutes or until the edges begin to turn a golden brown.
7. Cool. Let the cookies sit on the baking sheets for a few minutes for the centers to set and then transfer them to a cooling rack to fully cool.

Expert Tip👉 Your cookies are done baking when the edges begin to turn golden brown. The centers of the cookies may be soft when you remove them from the oven however, the should set while cooling.