Whiskey Cookies – the perfect balance between healthy and fun 😉 gluten-free, dairy-free, and sweetened with coconut sugar.
If whiskey cookies are wrong, I don’t want to be right. These soft, crumbly sugar cookies have the perfect kick of whiskey, adding a delicious flavor that blends well with the nuttiness of pecan. Don’t worry, it’s not enough whiskey to make you feel a certain type of way, but it will definitely put you in a better mood after having a few of these!
One of my main focuses in life is achieving balance and I think these cookies do just that! I made these this year around the holidays and gave them out as gifts to friends and family. I think people appreciate a healthier baked good these days, but also are excited by the whiskey element too!
The dough for these cookies is extremely easy to make and blend together. I used coconut flour to make them, which gives them a really nice soft & crumbly texture. These are not vegan, since the recipe called for eggs, but are they are dairy-free (and you can try substituting a flax egg, although I haven’t tried this).
The recipe for these whiskey cookies only calls for a few ingredients, which are all generally a healthier baking option (you can have your cake and eat it too!) When getting them ready for the baking tray, make sure you pack the dough in so they aren’t too crumbly! Enjoy 🙂
Whiskey Pecan Sugar Cookies (GF, DF)
- 3/4 c. Coconut Flour
- 1/2 c. Coconut Sugar
- 2 Eggs
- 1/4 c. Coconut Oil
- 1/3 c. Pecans chopped
- 2 tbsp. Whiskey
- 1 tsp. Vanilla Extract
- 1/2 tsp. Baking Powder
- 1/4 tsp. Himalayan Salt
- Preheat oven to 350 degrees.
- Mix all ingredients in a medium bowl, starting with the dry ingredients.
- Once combined, place evenly on a cookie sheet lined with parchment paper about 1 inch apart in circular patties.
- Bake 13-14 minutes and enjoy!
Questions? Comments? I’d love to know what you think! If you liked this whiskey pecan sugar cookie recipe, please be sure to give it a 5 star rating in the comments below:)