Slice’N’Bake Pecan Sandies
This recipe comes from my free Christmas Cookie e-book available here. It’s based on a master cookie dough that I created to make 5 variations to save time and energy at the holidays. Since time is at a premium during the holidays and holiday baking is a tradition that many people look forward, I created 1 slice'n'bake cookie dough with 5 variations that’s low in sugar and still tastes great. It checks lots of boxes - it’s paleo, vegan, gluten-free, grain-free, dairy-free, soy-free, refined sugar-free, low sugar, and egg-free. Phew! That’s a lot of frees and you’re probably wondering if it actually contains anything after that list :) I can assure you that these cookies taste delicious. You’ll want to keep these on hand in your freezer throughout the holiday season to have ready to pull out and bake as needed . See for yourself and try them soon!
Slice’N’Bake Pecan Sandies
Yield: 32 cookies
Pecan Sandies were a cookie I did NOT like at all as a kid - I wanted all the chocolate, icing and candy filled ones, thank you very much ☺ Not surprising that I'm now showing you this nut cookie dipped in chocolate - so good! On their own even, the toasted pecans add a wonderful crunch and butteriness that will have you checking the ingredients to make sure here isn't any dairy. Try adding some flaky sea salt to the top if you don't dip them in chocolate to add a great flavor.
Ingredients:
*2 cups almond flour
*2 T. arrowroot flour
*1/4 tsp. baking soda
*1/4 tsp. sea salt
*5 T. melted coconut oil
*2 T. maple syrup
*1 tsp. vanilla extract
*1/2 cup chopped toasted pecans
*Optional: 1/2 cup dark chocolate, melted for dipping
Directions:
1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Add the coconut oil, maple syrup and vanilla extract.
Stir until completely combined. Mix in pecans.
2. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8” long x 1” round using your hands to form the logs as you roll.
3. Label and wrap with parchment paper or place in a container or reusable bag before placing in the freezer to store.
4. When ready to bake, preheat the oven to 350F.
5. Unwrap the dough and cut into 1/2″ thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
6. Remove to a wire rack to cool. If desired, dip half of cookies in melted dark chocolate and set on parchment paper to set.
