I ruminated way too long on what to post next, and the result is that I’m quite a bit late on posting here. I try to post once a week or so, but the recent days and weeks have left me way too busy to finish a recipe thought, or test it.
I’m eager to share my fried cauliflower and yogurt-tahini sauce with you, but then I thought that maybe I post too many recipes using cauliflower. I also thought of another sweet baked bread recipe using olive oil and lemons, but I just posted a recipe on banana bread. And I haven’t posted a “meal” in a while.
But then two nights ago I had a sudden brainstorm about pecan sandies and almond flour. The next thing I knew I was baking cookies. The result is a tasty, crunchy, salted pecan cookie. The salting is optional, but worthwhile. It gives the cookie a little kick of extra flavor.
This is a satisfyingly crunchy cookie, especially for an almond flour cookie, thanks in part to the pecans. I used raw pecans, but roasted will work as well. And it’s egg-free. And you can never have too many cookie recipes.
Note that these cookies lose their crunchiness over the course of a few days when sitting out in the open air, especially if it’s humid outside. This is primarily because honey is hydroscopic, which means it absorbs moisture in the air. So it helps to store the cookies in a dry place after they are fully cooled. To get the crunch back, you can put them in a dehydrator for 30 minutes on a low temperature, or place them in the oven for 10 minutes on a low temperature (below 200 degrees F).
Note that I’ve used this recipe with both blanched almond flour and almond meal, and both work well. I happen to prefer the almond flour because it doesn’t have the almond skin pieces in each cookie.
Salted Pecan Sandies
Ingredients (makes about 20 cookies)
- 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 (raw or roasted)
- 4 tablespoons of unsalted butter, ghee, or coconut oil
- 1/4 cup of honey
- 2 teaspoons of vanilla extract
- course salt for sprinkling on each cookie (optional)
- Preheat your oven to 300° F/150° C.
- Blend all the dry ingredients together in a mixing bowl.
- Blend in the wet ingredients with the dry ingredients.
- Prepare baking sheets with parchment paper or a non-stick mat.
- Place small balls of cookie dough about an inch apart (they will spread a bit) on the cookie sheet, sprinkle a bit of salt over each cookie, and bake for 20 minutes, or until they are turning golden brown.
- Cool and enjoy!