Gluten-Free Pecan Sandies

Gluten-Free Pecan Sandies

The holidays are fast approaching, and that means there will be parties to attend and lots of cookies to make and eat. If you're looking for something new to add to your cookie repertoire this year, may I suggest these gluten-free pecan sandies?

Filled with nutty pecans and known for their sandy, shortbread-like texture, 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 on hand when you need a batch of cookies the kids can get involved in. The dough comes together in one bowl without a stand mixer, rolling pin, or cookie cutters.

Not overly sweet, they're a lovely accompaniment to a cup of tea or coffee.

A Few Things to Know Before You Begin

Easy to shape. Simply roll the dough into balls and flatten them with your palm before baking. There's no need for a rolling pin or cookie cutters.

No chilling time required. The dough can be shaped and baked as soon as it's mixed, so there's no need to wait for it to firm up in the refrigerator.

One bowl, no mixer. The dough comes together by hand with minimal equipment and cleanup.

Ingredient Notes

Almond flour: Finely ground almond flour forms the base of these gluten-free pecan sandies, giving the cookies their delicate, sandy crumb and a subtle nuttiness that complements the pecans. Use blanched almond flour.

Arrowroot starch: Arrowroot helps give the cookies their characteristic sandy texture.

Pecans: Finely chopped pecans distribute the nutty flavor throughout the dough. Chop them small enough to incorporate easily. Reserve a few whole pecans to press into the tops before baking.

Maple syrup and maple sugar: Using both gives the cookies a gentle maple flavor without making them overly sweet. Maple syrup adds moisture, while maple sugar contributes sweetness and a more concentrated maple note.

Palm shortening: Palm shortening gives the cookies' a delicate, crumbly texture. It also keeps the recipe dairy-free. You can also use vegan or regular butter if preferred.

Vanilla and salt: Vanilla rounds out the maple and pecan flavors, while a small pinch of salt keeps the sweetness in balance.

How to Make Gluten-Free Pecan Sandies

1. Prepare the baking sheet

Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Make the dough

In a large bowl, use a wooden spoon or spatula to mix the palm shortening, maple syrup, and maple sugar until well combined. Stir in the vanilla and salt, followed by the almond flour, arrowroot, and baking powder. Mix until a dough begins to form, then fold in the finely chopped pecans.

3. Shape the cookies

Roll the dough into balls and arrange them on the prepared baking sheet, leaving about 2 inches between each cookie. Flatten each ball into a disk with the palm of your hand and press a whole pecan into the center of each one.

4. Bake

Bake for 10–12 minutes, until the edges are lightly golden. The cookies will be delicate when they first come out of the oven, so transfer them carefully to a wire rack and allow them to cool completely before serving.

Tips for Making Pecan Sandies

• Let the cookies cool completely. These cookies are delicate when warm and firm up as they cool. Give them time to set before moving or stacking them.
• Chop the pecans finely. Smaller pieces distribute more evenly through the dough and make the cookies easier to shape.
• Watch the edges rather than waiting for the whole cookie to brown. The cookies should be lightly golden around the edges while remaining relatively pale on top.

Final Thoughts

If chocolate chip cookies are your usual go-to, these maple pecan sandies make a nice change of pace. Serve them with tea or coffee, or add them to a platter of assorted cookies for the holidays.

Happy cookie making!