Introduction

These Sugar Free Butter Pecan Cookies offer a deliciously rich and nutty flavor without the added sugar. Perfectly soft with a hint of buttery pecans, they make a satisfying treat for anyone watching their sugar intake. Easy to bake and full of flavor, they are a wonderful addition to your cookie repertoire.

The image shows twelve round, golden-brown pecan cookies arranged in three rows on a silver cooling rack. Each cookie is slightly cracked on the top with small pieces of pecans visible within the soft, crumbly texture. The cooling rack is placed on a white marbled surface, and there are a few pecan pieces scattered casually around the cookies, adding a touch of rustic charm. The lighting highlights the warm color and texture of the cookies, making them look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Flour
1 tbsp Cornstarch
¾ tsp Baking Soda
½ cup Butter, softened to room temperature (add ½ tsp salt if using unsalted butter)
⅓ cup Sugar Alternative
½ cup Brown Sugar Alternative (choose alternatives that measure like regular sugar and bake well)
2 Eggs, room temperature
1½ tsp Butter Extract
½ tsp Vanilla Extract
2 cups Pecans, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare your baking sheets with a nonstick spray or parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt if using.
Step 3: In a large mixing bowl, beat the softened butter with the sugar alternatives until creamy and fluffy. Scrape down the sides of the bowl as needed.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and butter extracts.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in the chopped pecans gently using a rubber spatula.
Step 7: Scoop the cookie dough using a cookie scoop, lightly roll the dough between your palms, and place the cookies about two inches apart on the baking sheet.
Step 8: Bake for 8 to 10 minutes, or until the edges turn a golden brown.
Step 9: Let the cookies sit on the baking sheet for a few minutes to set the centers, then transfer to a wire rack to cool completely.

Tips & Variations

Use a sugar alternative that measures like regular sugar and can withstand baking to ensure the best texture and sweetness.
Add a pinch of cinnamon or nutmeg for a warm, spicy twist.
For a crunchier texture, toast the pecans lightly before folding them into the dough.
If you prefer, substitute pecans with walnuts or almonds for a different nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, allow them to come to room temperature or warm briefly in a low oven to refresh their texture.

How to Serve

Twelve golden brown pecan cookies with small pieces of pecan nuts inside, arranged neatly in three rows on a silver wire cooling rack. The cookies have a slightly cracked surface showing their soft texture. The background is a white marbled texture with a few pecan pieces scattered around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but if you use salted butter, omit the additional salt in the dry ingredients to avoid making the cookies too salty.

What sugar alternatives work best for this recipe?

Choose sugar alternatives that measure cup-for-cup like regular sugar and that can be baked with, such as erythritol or monk fruit sweeteners designed for baking. Always check your product’s baking guidelines for best results.