Salted Chocolate Almond Flour Pecan Sandies
These extra special Almond Flour Pecan Sandies are speckled with gooey chocolate chips and flaky sea salt. They’re a delicious flourless cookie recipe that’s vegan, gluten-free, and easy to make!
I love anything pecan, and when you add a little chocolate to the mix, you’ve really got a winner! These sweet and salty pecan cookies have been kid-tested and mother-approved!
Why We Love This Recipe!
- Delicious! The base of this pecan sandies recipe is almond flour, which has a nice, mildly sweet, and nutty flavor. The coconut sugar adds a touch of caramel flavor, and the sprinkle of salt finishes them off beautifully.
- It’s easy and foolproof. They bake up perfectly—lightly crisp on the outside and chewy in the center. They’re super easy to make and don’t require the typical rolling of the dough and chilling.
- It’s made with healthier pantry staples. I love this healthy version of pecan cookies, which uses wholesome ingredients for a nutritious gluten-free snack or dessert.
This is my go-to recipe when I crave a baked cookie. Pair it with a glass of your favorite non-dairy milk or a tall glass of water, and enjoy this chocolate chip-style cookie!
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Ingredients You’ll Need
In this cookie recipe, ingredients are combined into a dough, mixed with pecans and chocolate chips, then shaped and baked to pure perfection.
Here is everything you will need, plus ideas for substituting ingredients:
- Almond flour – I’ve used blanched almond flour for the recipe shown, but almond meal is also a great option.
- Cinnamon – We love the addition of this warming spice, but it can be optional.
- Baking soda – You can substitute with baking powder. I’ve used both without any issues.
- Sea salt – Plus coarse salt for garnish.
- Sugar – I recommend using coconut, turbinado, or pure cane brown or white sugar.
- Coconut oil – Olive oil is great too.
- Pure maple syrup – Feel free to substitute with coconut nectar.
- Vanilla
- Pecans – Raw or roasted.
- Chocolate chips – Mini chocolate chips work great in this recipe. My favorite are these semi-sweet morsels from Enjoy Life. Feel free to sub with cacao nibs!
This is a crave-worthy combination of ingredients! Feel free to ‘taste-test’ the dough as much as you like. ♡
How To Make Almond Flour Pecan Sandies
Making healthy pecan cookies is as easy as can be…
Make the dough: Begin by mixing together the coconut oil, maple syrup, vanilla, and sugar until smooth and creamy. Add the almond flour, cinnamon, baking soda, and salt, mixing to combine. Toss in the pecans and chocolate chips, and mix again (shown above).
Place on cookie sheet: Scoop rounded tablespoons and roll the dough into balls. Place the balls on the cookie sheet. Using your fingers, gently press down to flatten slightly (as shown above). Sprinkle with coarse sea salt.
Bake: Place cookie sheet in the oven on the center rack for about 18 – 20 minutes at 325 degrees F.
And now you’re ready to enjoy these extra-special gluten-free pecan sandies!
Baking Tips
- Don’t overbake. They may look like they need to cook more, but don’t worry. Once they cool, they will darken slightly, harden a little, and be perfect cookies.
- Don’t worry about making them perfect. I tend to love a craggily-looking cookie myself.
- Leave space between cookies. They will puff up a little when cooking, so leave at least half an inch or so between cookies.
Recommended Equipment: I love using a silpat or parchment paper to line my baking sheets. And this medium trigger cookie scoop helps keep the cookies uniform when scooping.
How To Store + Freeze
- Counter + Fridge: Flourless pecan cookies store well in a covered container on the counter for 5 – 6 days. If stored in the refrigerator, they will keep for about 2 weeks.
- To freeze dough: Roll the dough into 1-inch balls, place on a cookie sheet, flatten, and freeze for about 30 minutes. Place frozen uncooked cookies in a freezer-safe baggie or container. When ready to bake, no need to thaw, just bake as directed adding an extra 2 – 3 minutes to the cooking time.
- To freeze cookies: Let them cool completely, transfer to a freezer-safe container, and line the layers of cookies with parchment paper so they don’t stick together. You can also keep them in a freezer-safe bag. They can be frozen for 2 – 3 months max.
More Vegan Cookie Recipes!
- Vegan Peanut Butter Cookies
- Almond Flour Peanut Butter Cookies
- Classic Vegan Chocolate Chip Cookies
- Chocolate Chip Oatmeal Cookies
- Vegan Snickerdoodles
- Chocolate Pistachio Oatmeal Cookie Balls
If you try this flourless pecan cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SALTED CHOCOLATE ALMOND FLOUR PECAN SANDIES
This delicious gluten-free pecan Sandie recipe uses almond flour and features an extra special touch of chocolate chips and flaky sea salt—a treat you’ll love!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 14 – 16 cookies 1x
- Category: Dessert
- Method: bake
- Cuisine: American, Vegan
- Diet: Gluten Free
Ingredients
- 2 cups almond flour or almond meal
- 1/4 cup sugar (coconut, turbinado sugar, or pure cane brown or white)
- 1/2 teaspoon cinnamon, optional
- 1/4 teaspoon baking soda or 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, room temp
- 1/4 cup pure maple syrup, room temp
- 2 teaspoons vanilla
- 1/2 cup pecan pieces (raw pref. or roasted), chopped
- 1/4 cup mini semi-sweet chocolate chips (we love Enjoy Life)
- large flake salt, to garnish
Instructions
Preheat oven to 325 degrees. Prepare a baking sheet with a light coat of coconut oil, a sheet of parchment paper, or a silicon mat.
Mix: In a large bowl, beat together the coconut oil, maple syrup, vanilla, and sugar until smooth. Add the almond flour, cinnamon, baking soda, and salt, and mix to combine. Toss in the pecans and chocolate chips, and mix again.
Shape: Scoop rounded tablespoons and roll dough into 1-inch balls. Firmly but gently press each ball into a ball, and place on the cookie sheet at least 1 inch apart. Using your fingers, gently press down to flatten, molding edges as needed. For aesthetics, spruce up the top of the cookies with a few strategically placed extra chopped pecans and mini chips. Finish with a sprinkle of coarse sea salt.
Bake: Place the cookies in the oven on the center rack and bake for about 18 – 20 minutes. They may look like they need to cook more, but don’t worry—once they cool, they will darken slightly, harden a little, and be perfect cookies. Let them cool and enjoy!
Makes 14 to 16 cookies
Store: Cookies can be stored on the counter for up to 5 – 6 days or kept in the refrigerator for up to 2 weeks. To keep longer, freeze for up to 2 – 3 months.
Notes
You can make your own almond meal in a food processor. One and a half cups of almonds will easily give you two cups of almond meal, and it’s super easy, too. Simply process for four minutes or so, depending on your processor. Store any leftover flour in a mason jar or the sealed container of choice for later use. Store your flour in the refrigerator to maintain maximum freshness.
I used blanched almond flour in this recipe. Since the skins have been removed, almond flour tends to be lighter in color than almond meal. I’ve made this recipe with both almond meal and almond flour, and both work great. Use whatever is more accessible and convenient for you.
I’ve used both baking powder and baking soda. Either one works well, and to be honest, I couldn’t see any difference between the batches. My conclusion is to use whatever one is on hand.
Recommended Equipment: I love using a silpat or parchment paper to line my baking sheets. And this medium trigger cookie scoop helps keep the cookies uniform when scooping.
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When do you add the 1/4 cup coconut sugar?
You can add the sugar with the almond flour. I’ve updated the recipe. Not sure how I missed that, but thank you so much for pointing it out. Enjoy the cookies, Marilyn!
Thanks! These cookies are awesome!
Simple and delicious! Thanks for the recipe!
Loved the recipe. Thank you! Cookies are amazing!!!
Thanks for sharing, Di!
Hi there. For freezing, do you freeze the dough or the cooked cookie? Thanks – these are a big time favourite of mine. Take them to all the vegan parties!
Great question, Jillian! You can freeze it both ways – before cooking the dough and after baking the cookies. We love these cookies, too – it’s one of our favorites!
I made these a few weeks ago, and it was the first time I baked with almond flour. I will be using it more for baking. These cookies are excellent. My husband LOVES them.
Thanks for sharing this great recipe!
Just made these and the cookies turned out perfect and delicious!
Is it too early to put this on my Christmas Cookie List?!?! Because I am ready! These Sandies look melt-in-your-mouth good!
Just made these – they are great! I had a little trouble "rolling" them into balls, so instead I just sort of formed them as you would a burger patty. Thanks for sharing this gluten free winner!
I'm so glad you liked them! I just love these and have been meaning to make a batch…I think you were just the nudge I needed. I'd like to update these photos too, the sooner the better. Thank you for sharing. Enjoy! :)