Gluten-Free Pecan Sandies
These Gluten-Free Pecan Sandies are perfect anytime, from cozy afternoons with a cup of tea to festive holiday gatherings. So easy to make!
Servings: 12 cookies
Calories: 135kcal
Ingredients
- 1 cup almond flour superfine, blanched
- 1/4 cup salted butter melted, dairy or vegan
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup raw pecans finely chopped
- 12 whole pecans for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper then set aside.
- In a large mixing bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and almond extract. Mix until a smooth dough forms.
- Fold in the chopped pecans. Chill the dough in the refrigerator for 15 minutes.
- Once chilled, scoop out tablespoon portions of the dough and rolls into balls. Place the balls of dough on the prepared baking sheet. Press one whole pecan into the top of each dough round, flattening the cookie as you do so.
- Bake for 12 minutes or until the bottoms are golden and the edges are firm.
- Enjoy!
Notes
Quality Ingredients: For the best results, use high-quality almond flour for a fine, smooth texture and fresh pecans for their rich, nutty taste. Good ingredients are the key to delicious cookies.
Dough Consistency: The dough should be smooth and easy to shape. If it's too crumbly, add a bit more melted butter; if too sticky, a little extra almond flour can help. Remember, the dough firms up a bit after chilling.
Watch the Baking Time: Oven temperatures can vary, so keep a close eye on your cookies. They should be golden brown at the bottom and just firm at the edges to ensure they're baked perfectly, not over or underdone.
Cool Properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Gluten-free cookies can be a little delicate when they’re still hot, so it’s best to let them be for a few minutes (as tempting as it is to take a sneaky bite!).
Experiment with Flavors: Feel free to add your own twist to the recipe. Chocolate chips, a dash of cinnamon, or even a hint of lemon zest can add an exciting new dimension to the classic pecan sandies flavor.
Storage: Once the cookies have cooled completely, store them in an airtight container. This container can be kept at room temperature for up to a week. For longer storage, you can also refrigerate them, which will keep them fresh for up to two weeks.
Freezing: Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.
Reheating: While these pecan sandies are delicious at room temperature, you might want to warm them up slightly. To do this, just place them in a preheated oven at 300°F (150°C) for about 5-10 minutes. This will revive their buttery flavor and crisp texture, making them taste freshly baked.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 32mg | Fiber: 2g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.5mg
