Pecan Spice Cookies
March 03, 2022

Pecan Spice Cookies

Fall is just beginning, and the new crop of pecans are right around the corner! The pecan shucks have split, and fresh pecans are waiting to be harvested. We did a test batch of these cookies in our farm kitchen and shared them among the staff. These fresh baked cookies paired with a cup of hot Southern Pecan Coffee was a delightful mid-morning snack break. We hope you enjoy!

P.S. Have you pre-ordered the new crop pecans yet? 



  • 1 cup of Royalty Pecans Pecan Pieces
  • 3 cups of Royalty Pecans Pecan Flour
  • 10 Tbsp Palm shortening (½ cup + 2 Tbsp)
  • ½ cup sugar (or sugar substitute)
  • ½ cup brown sugar (or brown sugar substitute)
  • 2 Tbsp pure maple syrup
  • 2 large eggs
  • 4 tsp pure vanilla extract
  • 10 Tbsp coconut flour (½ +2 Tbsp)
  • ½ cup finely shredded coconut (unsweetened) 
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 ½ tsp cinnamon
  • 1 tsp allspice
  • ½ tsp orange zest


  • Preheat the oven to 350 degrees Fahrenheit.
  • Cream the palm shortening, sugars, and maple in a stand mixer. Add eggs and vanilla, and continue to beat until smooth.
  • In a large bowl, combine Royalty Pecans Pecan Flour, coconut flour, shredded coconut, soda, salt, spices, and orange zest.
  • Stir the dry mixture into the wet. Add Royalty Pecans Pecan Pieces. 
  • Use a mini ice cream scoop (or two spoons) to place level scoops of cookie dough onto two parchment lined baking sheets. (Level scoops will make about 36 medium size cookies - use heaping scoops for about 24 larger cookies) Smooth out the edges a bit with your hands if needed, but don't flatten them.
  • Sprinkle with additional sugar (or sugar substitute) before placing them in the oven for 14-18 minutes, or until the surface just begins to brown and is slightly firm to the touch. It may seem like they're not quite done in the middle, but they'll firm up as they cool.
  • Remove from the oven. Allow to cool on the pan for 10 full minutes - set a timer so you don't cut this step short!
  • After 10 minutes, transfer to a wire rack to cool completely.



  • Don’t over bake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
  • Cooling on the pan for 10 minutes, then cooling completely on a wire rack keeps the bottoms from getting soggy, as can happen with nut flour cookies. 
  • Feel free to substitute whatever spices you like and omit the orange zest if you prefer.
  • You can freeze the batter or the baked cookies in a plastic sandwich bag or airtight container.