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)
Method
- 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!
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Yes my little Sandies I will make you soon.
These look great. I love how your recipes are so simple with easy ingredients – thanks.
Aw man… I cannot WAIT to make these!!
These look fantastic and I love the information about honey and keeping SCD baked goods …but fear not, if I made these lovelies for my family I doubt there would be any left to store!
Thank you for the recipe!
These look REALLY delicious – I love cookies made from ground nuts!I have a friend who is allergic to eggs… so would love to make these for her (if I can keep from eating them all myself!) Thanks so much!
Any recipes you post are always good and welcome!The olive oil and lemon sweet bread sounds good. Looking forward to that in the future. Also one can never have too many cauliflower reipes as it is so versatile.
Hi! Do you think stevia could be used instead of the honey?
Thanks! =)
Honey lends considerable moistness to baked goods… So you would really have to research & test thoroughly to make it comparable… maybe chia gel mixed w/stevia would work well.
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Wondering if you have any tips on making these with coconut flour instead of almond flour – how do I substitute it? Thank you -
Wow! just made these, and the batter is amazing. I ate 1/2 cup of it while waiting for the sandies to finish baking.
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Just made these and they are AMAZING! I substituted pure maple syrup for the honey and left out the vanilla (due to allergies). My husband is raving, and I’m grabbing my third cookie. =) Thank you so much!
Just made these – kid approved, and delish! I’m just learning to bake with almond flour and these were REALLY good. I used maple syrup for sweetener because I didn’t have honey, and the subtle maple flavor was delish, too!
Good to hear! I haven’t tried these with maple syrup (yet).
These are delicious! I used coconut oil, decreased the honey to 3 tbls, added about 8 drops of liquid stevia and increased the vanilla to 3 tsp. I will make these often. Thank you for your wonderful website