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Pecan Cookies

Course: Desserts
Author: Kristi


  • 2 and 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter softened
  • 1/3 cup organic extra-virgin coconut oil*
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste**
  • 3/4 cup coarsely chopped pecans


  • Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  • In a large bowl, stir together flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
  • In a mixing bowl, beat butter and coconut oil on medium speed for 30 seconds or until well blended. Add both sugars and beat until fluffy. Add egg, milk and vanilla and beat well. Add dry ingredients to beaten mixture, beating until well combined. Fold in nuts.
  • Drop by teaspoonful onto parchment lined baking sheet. Bake 8-10 minutes or until lightly browned. Cool at least 1 minute before removing from the cookie sheet to a cooling rack. Makes 2 and 1/2 to 3 dozen cookies.


*I used organic extra-virgin coconut oil, but if you want to substitute and use shortening, use 1/2 cup shortening for the conversion.
**You can substitute the same amount of vanilla for the vanilla bean paste.