Update 12/15/13: This cookie is crunchier when it’s baked until it browns quite a bit on the edges and bottom. I’m working on another version.
This cookie loses it’s 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°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 toasted)
- 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!
Makes about 20 cookies