Salted Pecan Sandies

I’ve been in the mood for a nutty crunchy cookie and at the same time, my Swiss cousin sent me this: Salted Pecan Sandies from Comfy Belly. (I guess she was in the mood too!) To my surprise, I actually had all the ingredients on hand – minus the pecans, so I subbed walnuts and they worked out perfectly. These make for an easy guilt-free, gluten-free snack or dessert.

RECIPE

  • 2 cups of blanched almond flour (lighter) or almond meal (darker)
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 1/2 cup of pecans or walnuts (raw or roasted)
  • 4 tablespoons of unsalted butter, ghee, or coconut oil
  • 1/4 cup of agave nectar
  • 2 teaspoons of vanilla extract
  • course salt for sprinkling on each cookie (optional)
  • 1 tsp of ground cinnamon (optional)
  1. Preheat your oven to 300° F.
  2. Mix all the dry ingredients together in a bowl.
  3. Add in the wet ingredients.
  4. Prepare baking sheets with parchment paper or a non-stick mat.
  5. Place small balls of cookie dough about an inch apart on the cookie sheet. (They’re supposed to spread but mine didn’t so for the second batch, I pressed them down with a fork.)
  6. Sprinkle a bit of salt over each cookie, and bake for 20 minutes, or until they are turning golden brown.
  7. Cool for a few minutes then crunch away!
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2 thoughts on “Salted Pecan Sandies

  1. Thanks so much for this recipe…I make it again and again. Just wanted to share that I had frozen half a batch of the sandies to experiment with later. ‘Patted the raw crumbles into a parchment lined spring form pan and baked, then filled with a sugar-free vanilla bean cheesecake mixture. It was a perfect cookie crust and quite a hit! We appreciate your post.

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