Sea Salt Caramel Pecan Cookies (Keto, Vegan, Paleo)
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Sea Salt Caramel Pecan Cookies {Keto, Vegan & Paleo}

Tender buttery pecan cookies topped with smooth caramel and sea salt. You won't miss the sugar or gluten!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 15 cookies


Pecan Cookies

Caramel Glaze


To make the cookies:

  • Preheat oven to 350 (F). Line a baking sheet with parchment.
  • In a small bowl, mix together flaxseed and water and set aside 2 minutes to thicken.
  • In a food processor, blend all ingredients including flax mixture, until finely ground.
  • Use a cookie scoop to place dough on baking sheet. Flatten dough with a spatula (cookies will not spread)
  • Bake for about 10 minutes until set in the center and crisp on the edges. Optional, broil on low for 1-2 min to brown.
  • Leave cookies on the sheet for 5-10 min before transferring to a rack to cool completely.

To make the caramel:

  • Stir together all ingredients except salt (melt gently first if oil is too hard)
  • Taste and adjust for sweetness, if needed.
  • Spoon about a half teaspoon of caramel on to each cookie.
  • Place a pecan half on top. Wait several minutes for caramel to set/dry, then sprinkle with sea salt.


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Pecans & cashew butter from Aldi
Stevia Drops here on Amazon
Pure stevia powder: here
Food processor here
Mexican Vanilla: here
To store: Keep in a glass container at room temp for up to 4 days, refrigerate for 1 week, freeze for 1 month.