Have you ever had those Keebler Pecan Sandies that come in the little plastic tray and have that perfect buttery, pecan flavor?
Well I have. And I would normally say that if you’ve chosen to switch to a healthier lifestyle, then you’ve really missed out, but I’m not going to tell you that.
Instead, I’m going to share my recipe for these (way better than Keebler) Pecan Sandies.
My dad (aka my toughest and most honest taste tester) was in love with these cookies: the smell, the flavor, and the texture. Unlike the standard store-bought pecan sandies, these don’t crumble in your hands; they aren’t too hard or too soft, they are just right!
When I was originally trying to convert classic pecan sandies into a healthier version, I was having some difficulty finding fairly similar substitutes. Most of the classic recipes contained two or more different types of granulated sugar, several cups of all-purpose flour, and sticks upon sticks of butter. Obviously, that wasn’t gonna fly with me.
So I took some time, sat down with a pen and paper, and started randomly combining liquid and dry ingredients in my head to come up with the perfect combination.
While jotting down some different combinations, my dad repeatedly told me how much he loved these cookies as a child and how curious he was to see if I could pull this off. I could feel that intense, bright spotlight on my face, knowing this was the do or die moment; the moment when I would have to put my true healthy baking skills to the test. I had a tough judge to win over and he wasn’t going to go easy on me so I really needed to step up my game.
Ok, ok, I admit it’s a bit dramatic, but this was pretty important.
After a few days of playing around with ingredients on paper, it was finally my time to shine. To be completely honest, I wasn’t even 100% sure of what I was combining, I was kinda just mixing what I thought would work and hoping for the best.
Luckily, my random experiment was a success and these delicious treats were the result. Hopefully you enjoy them as much as me and my dad did. Although, I only got to eat one because my dad finished them off when I wasn’t home, so what I really mean is hopefully you’ll get to enjoy them as much as my dad did! I guess I wont be seeing a box of Keebler Pecan Sandies in my house anytime soon!
Melt in your mouth, buttery (better than Keebler) Pecan Sandies that are just the right texture, flavor, and size. They are quick and simple to make and will leave you wanting more!
Servings11medium, thick cookies
2CupsBlanched Almond FlourSifted
1/4CupPure Maple Syrup
1tspPure Vanilla Extract
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine almond flour, coconut sugar, cinnamon, and sea salt in a large bowl and mix well.
To the same bowl, add the ghee, maple syrup, and vanilla extract and mix together.
Add in chopped pecans (I chopped mine in a food processor, but the traditional knife and cutting board will do the trick) and fold ingredients together.
Use a cookie scoop or tablespoon to take sections of the dough and roll them into balls. Place the balls on the parchment paper and gently press down with the palm of your hand to flatten. Leave them fairly thick and round out the edges.
*Optional*- If you're feeling extra fancy, add a pecan on top of the cookies for a little extra crunch and a prettier picture!
Place them in the oven to cook for 16 minutes or until the edges are golden brown. Then let them cool for at least 15 minutes before enjoying!