Gluten Free Pecan Sandies (Paleo, Vegan)


I am always on the hunt for easy, nutritious, grain and dairy free recipes for my food-sensitive family. How could you go wrong with a low-sugar, gluten free version of the Pecan Sandie?

I must confess that this recipe is so yummy and so easy, that my family and I have enjoyed a batch of these at least once a week for the last month.

But I don’t feel guilty about it, and when you see the ingredients in these little bits of heaven, you’ll understand why.

Other Gluten Free Cookie Recipes You Will Enjoy

  • 1-1/2 cups raw pecans plus 12 half pecans for tops of cookies (preferably previously soaked and dried)
  • 1-1/2 cups walnuts (preferably previously soaked and dried)
  • 5 Tbsp. +1/4 tsp. virgin coconut oil or grass-fed butter
  • 5 Tbsp. raw honey or maple syrup
  • 1/2 tsp. sea salt
  • Pulse all ingredients (except 12 whole pecans and 1/4 teaspoon butter or oil) in food processor until the dough just comes together. It will look “sandy.” Do not overprocess.

  • Scoop out cookie dough in heaping tablespoon increments and place on cookie sheet lined with parchment paper

  • Toss whole pecans in butter or oil and press into cookies

  • Bake at 375 for 12-15 minutes (check often so they don’t burn)

  • Enjoy with a tall glass of homemade coconut milk!

Calories: 132kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Calcium: 8mg | Iron: 0.3mg



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