Maple Pecan Protein Shortbread
If you like tasty, easy-to-make, protein-packed treats, then this recipe is a must-try! These delicious maple pecan shortbread cookies are possibly one of the simplest cookie recipes I’ve made!
Because of the texture, these cookies need no refrigeration and can last well over a week at room temperature if stored in an airtight container.
Recently I made these to take with me on a vacation because I knew they would hold up well to no refrigeration. I was not disappointed. They held up great in a variety of temperatures and humidity levels as long as I kept them in an airtight container. If left out they will absorb the moisture in the air and since I traveled down to an area where the humidity levels were high, I made sure I put them in a good container and didn’t have an issue!
Good for both breakfast or a snack these cookies are now a new go-to recipe for me!
Ingredient List
1/2 Cup Butter (room temperature)
1/4 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
1 1/2 Cups Almond Flour
1/2 Cup Vanilla Mölk
Pinch of Salt
1/2 Teaspoon Maple Extract
1/2 Teaspoon Vanilla Extract
As with about all of my recipes, these cookies contain Mölk, making them not only a sweet treat, but another avenue to get that extra hitter of protein. The flavor and sweetness level of Mölk impacts the flavor of these immensely, and if you choose to make these with another brand of protein powder the flavor may not be optimal.
If you haven’t tried Mölk before and are skeptical visit jockofuel.com and use my coupon code KMCGEHEE10 for 10% off your purchase. You won’t be disappointed, and in fact, you may find yourself developing superhero powers after a week of use. 😉
How to Make Maple Pecan Protein Shortbread
Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
Next, cream the butter and brown sugar substitute in a stand mixer or with a hand mixer until smooth.
Personally, I highly recommend you use your stand mixer if you have one. Anytime I make cookies, I always break out my KitchenAid as it creams the butter wonderfully, and is an absolute game changer!
Add the almond flour, protein, salt, maple, and vanilla. Mix together until well incorporated and you have a smooth dough.
Add the pecans and mix again until the pecans have been broken up and evenly distributed throughout the dough.
After you have mixed the dough, roll the dough into approximately two-inch balls and place them on the prepared baking sheet. Leave about 1 1/2 – 2 inches between each cookie.
Press each ball gently with the palm of your hand flattening them until they are about 3/4 of an inch thick.
Bake for 9-12 minutes or until the edges have just started to brown and the middles have begun to set up.
Let the cookies cool slightly before serving, and enjoy!
Maple Pecan Protein Shortbread
Ingredients
- 1/2 Cup Butter (room temperature)
- 1/4 Cup Gold Monkfruit Blend (or your favorite brown sugar substitute)
- 1 1/2 Cups Almond Flour
- 1/2 Cup Vanilla Mölk
- Pinch of Salt
- 1/2 Teaspoon Maple Extract
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Raw Pecans
Instructions
- Begin by preheating the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- Next, cream the butter and brown sugar substitute in a stand mixer or with a hand mixer until smooth.
- Add the almond flour, protein, salt, maple, and vanilla. Mix together until well incorporated and you have a smooth dough.
- Add the pecans and mix again until the pecans have been broken up and evenly distributed throughout the dough.
- Roll the cookies out in 1 1/2 - 2 in circles, place on a cookie sheet, and flatten with the palm of your hand until about 3/4 of an inch thick.
- Bake for 9-12 minutes or until the edges have just started to brown.
- Let the cookies cool slightly before serving, and enjoy!
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