This pecan sandies recipe is super simple. Just a few ingredients makes an easy gluten-free, dairy-free, paleo and vegan cookie. Best of all, they take just one bowl and hardly any time at all to make.
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Sometimes you just need a cookie. This is one of those recipes that came from playing around with what I had in my pantry. The ingredients for this cookie are ones I always keep on hand, so it was easy to whip up a quick batch of cookie dough.
This recipe is adapted from my hazelnut cookies recipe. To create this pecan sandies version I swapped out the hazelnut flour for chopped pecans, and used coconut oil and maple syrup to keep it dairy-free and vegan.
The coconut on top is not traditional for pecan sandies, but I love how it gets toasted when the cookies bake and adds an extra layer of texture. These turned out to be a new favorite cookie! So easy and perfect with a dairy-free pumpkin spice latte.
I love how quick and easy this pecan sandies recipe is. I've made them by hand in a bowl, as in the instructions below. And I've also thrown everything into the food processor and pulsed just until a dough is formed. They work beautifully both ways, although you will have larger pecan pieces if you mix them by hand.
However you make them, this pecan sandies recipe is sure to become one of your go-to favorites too!
More almond flour cookie recipes
If you like baking with almond flour, here are a few almond flour cookies to try.
These "almost oatmeal cookies" swap shredded coconut for the oatmeal. They've got that cozy cinnamon raisin flavor and chewy texture that makes them hard to resist.
Gluten-free almond flour sugar cookies are simple, crisp and perfect for any occasion. You can decorate them if you want, but they're just as good plain.
For something a little different, try these cinnamon sugar pretzel bites. They're coated in cinnamon sugar for a fun bite-size treat.
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Pecan Sandies
Ingredients
- 1 ¾ cup almond flour (175 grams)
- 1 cup pecans , finely chopped
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup pure maple syrup
- ¼ cup virgin coconut oil , melted
- 1 tablespoon unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees.
- Combine almond flour, pecans, baking soda, and salt in large bowl. Stir in maple syrup and coconut oil until a thick dough is formed.
- Use a small cookie scoop, scoop onto baking sheet lined with parchment paper. Flatten cookies to ¼ inch thick. Sprinkle coconut on top of cookies.
- Bake until just starting to brown, about 10 minutes. Cool on wire rack.
Mary says
My husband made these this morning and they were honest to God cookies. Thank you, thank you, thank you!
Lisa says
Yay! I'm so glad you loved them, Mary!
Shelby says
These are amazing. I can't tell the difference between these and regular cookies. The texture isn't strange like a lot of Paleo baked goods, and the taste is spot on. I might bring these to Christmas this year and not tell my family!
Lisa says
Yay! I'm so glad you love them, Shelby!
Mary Voigt says
Made these for Easter gift for my across-the-country grand daughter; so was hoping for excellence. Your recipe delicious recipe delivered! With Crohn’s disease all she eats is paleo, which is so hard to find in the grocery. (Sprinkled coarse sea salt atop 3 of them. Pretty good but next time I’ll use less.)
Lisa says
These are my husbands favorite cookies - I'm so glad you loved them!