With their sandy, tender, melt-in-your-mouth texture, these gluten-free pecan sandies make a great addition to any cookie platter this season.
The holidays are fast approaching and that means cookies are everywhere you turn. There’s no escaping it, December is cookie season and that means there will be parties to attend, and lots of cookies to make and eat.
So if you’re looking for something new to add to your cookie repertoire this year may I suggest these gluten-free pecan sandies?
Tender and filled with nutty pecans, sandies are a wonderful addition to any cookie platter. They’re a classic and a pleasant change of pace from the usual chocolate chip cookie. And while they may look plain and somewhat unassuming on the outside, their melt-in-your-mouth texture and buttery taste will win you over.
Sandies are also quite simple to make, which is always appreciated around this time of year. It’s the kind of recipe you’ll want to have in your back pocket when you need a batch of cookies the kids can get involved in since it’s a one bowl affair that doesn’t require any stand mixers, rolling pins or cookie cutters.
They bake up with crisp shortbread-like edges that give way to a softer, sandy center. A hint of both maple sugar and maple syrup gives the cookies a distinctive flavor that pairs so nicely with the finely chopped pecans. Not overly sweet, they make an excellent companion to a cup of tea or coffee.
Happy cookie making!
More gluten-free cookies recipes to try:
Gluten-Free Pecan Sandies
With their sandy, tender, melt-in-your-mouth texture, these gluten-free pecan sandies make a great addition to any cookie platter this season.
Ingredients
- ¼ cup/ 56g palm shortening
- 2 Tablespoons/ 30ml maple syrup
- 2 Tablespoons/18g maple sugar
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1 cup /112g almond flour
- ¼ cup/ 36g arrowroot
- 1 teaspoon aluminum free baking powder
- ¼ cup/ 30g finely chopped pecans (plus more whole pecans for topping)
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl using a wooden spoon or spatula, cream together palm shortening, maple syrup and maple sugar until well combined; beat in vanilla and salt. Stir in almond flour, arrowroot and baking powder until a dough starts to form. Stir in chopped pecans.
- Roll dough into balls, and place on baking sheet, 2 inches apart. Flatten each ball into a disk with the palm of your hand and top with a whole pecan in the center.
- Bake until cookies are lightly golden around the edges (about 10 to 12 minutes). Transfer to wire rack and let cool completely.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 42mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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