Pecan Sandies
This recipe targets:
Paleo | Vegan | Keto | Glucose-Friendly | Dairy-Friendly
My favorite part about these cookies? They gave me ZERO blood-sugar spike on my continuous glucose monitor! Pretty impressive for a delicious holiday cookie!
Ingredient list (MAKES 8 COOKIES)
1 cup almond flour
1/4 cup melted coconut oil
1 tablespoon nut milk
1/4 cup finely chopped pecans
1/4 cup powdered sugar (I use Lakanto brand)
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla
8 pecan halves (to place on cookies!)
Dietary benefits
Gluten-free
Dairy-free
Paleo
Keto
Vegan friendly
Glucose friendly
Steps
Step 1
Preheat your oven to 350. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl or mixer, blend almond flour and coconut oil on low speed until no clumps and it becomes dough-like.
Step 3
Using a small or medium size cookie scoop, carefully roll dough into balls and place on baking sheet with room on all sides. Gently press a pecan half into the top of each dough ball, flattening the ball of dough slightly, but not too much!
Step 4
Bake the cookies for 10-13 minutes, until the cookies just begin to brown. Let them rest on the baking sheet for about 10 minutes before transferring to a wire rack. Once cool, sprinkle with more powdered sugar. Store in an airtight container, or freeze. ENJOY! :)
NOTES
Powdered sugar directions for coconut sugar:
1 cup coconut sugar
2 teaspoon tapioca flour
Instructions:
Add coconut sugar and tapioca flour to a blender
Blend low and slow and gradually increase to high
Blend for 30-60 seconds, until fluffy and powdery and is light brown in color
Let the powder settle before opening blender top, and then use in the recipe and store the rest in an airtight container!
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