Gluten-Free, Sugar-Free Pecan Sandies
Recipe yields 24 cookies
A sandy is a classic, crispy, pecan butter cookie. This version is totally sugar-free, gluten-free, and, thus, guilt free.
2 cups (8 oz/ 227g) pecan flour (ie. ground pecan meal)
1 cup (3.25 oz/ 92g) chopped pecans
1 cup of Stevia in the Raw or Splenda
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (6 oz./ 170g) butter, melted (or your favorite butter substitute such as Smart Balance)
1 large egg
1 tablespoon vanilla extract
Preheat the over to 350 degrees Fahrenheit/ 177 degrees Celsius. Prepare two 13″ by 18″ sheet pans by covering the surface with baking parchment or a silicon baking pad. Lightly mist the surface with vegetable spray oil.
In a bowl, whisk together all the dry ingredients, including the chopped pecans. In a separate bowl, whisk all the liquid ingredients. Add all the dry ingredients to the liquid and mix with a large spoon (or with a the paddle attachment on medium low speed in an electric mixer) and continue to mix for 1 to 2 minutes, or until all the ingredients are thoroughly combined to make a thick batter.
Drop one heaping teaspoon of dough onto the prepared cookie sheet and then repeat to make 12 evenly spaced cookies. Place the pan on the center shelf of the preheated oven and bake for 9 minutes. Rotate the pan and bake for an additional 9 minutes, or until the cookies are set and golden brown. Remove the pan from the oven and transfer the cookies to a cooling rack. Coll for at least 10 minutes before serving. While the cookies are baking, prepare the second pan or put the remaining dough in the refrigerator to be used later.
*Recipe is copyright protected by Peter Reinhart and Denene Wallace, adapted from their book, The Joy of Gluten-Free, Sugar-Free Baking (Ten Speed Press, 2012)