Craving a melt-in-your-mouth cookie that's both gluten-free and irresistibly delicious? Get ready to fall in love with these Almond Flour Pecan Sandies – the ultimate guilt-free treat that will transform your baking game forever! These heavenly cookies combine the rich, nutty flavor of pecans with the delicate texture of almond flour, creating a cookie so divine, you'll want to hide them from everyone else. Whether you're following a low-carb diet or simply looking for a sophisticated twist on the classic shortbread, these Pecan Sandies are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the large egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- In a separate bowl, whisk together the almond flour and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms.
- Fold in the chopped pecans using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a fork or your palm, creating a slight indentation and helping the cookies spread evenly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- • For the most tender cookies, ensure your butter is truly softened but not melted – room temperature is key! • Don't overmix the dough; mix just until the ingredients are combined to keep the cookies light and crumbly. • Toast the pecans beforehand for an extra depth of flavor that will make these cookies truly exceptional. • Use a cookie scoop for uniform sizing to ensure even baking and a professional look. • If the dough seems too sticky, refrigerate for 15-20 minutes before shaping and baking. • For a beautiful finish, you can lightly dust the cooled cookies with powdered sugar or drizzle with a light glaze. • These cookies are perfect for meal prep – they stay fresh for up to 5 days when stored in an airtight container. • Pro tip: These make excellent gifts and can be frozen for up to 3 months if you want to prepare them in advance.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 6g
Protein: 3g
Fat: 13g
Saturated Fat: g
Cholesterol: 20mg
