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SALTED CHOCOLATE PECAN SANDIES (VEGAN)

a stack of vegan pecan sandies.

5 from 1 reviews

A delicious gluten-free chocolate chip cookie using almond flour/meal!

Ingredients

Scale
  • 2 cups packed almond flour or almond meal
  • 1/4 cup coconut sugar, turbinado sugar or pure cane brown/white sugar
  • 1/2 teaspoon cinnamon
  • 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, warmed
  • 2 teaspoons vanilla
  • 1/2 cup pecan pieces (raw or roasted), chopped
  • 1/4 cup mini semi-sweet chocolate chips
  • large flake salt, to garnish

Instructions

Preheat oven to 325 degrees. Prepare a baking sheet with coconut oil, parchment paper, or use a non-stick mat.

Mix: In a large mixing bowl beat together the coconut oil, vanilla, and maple syrup until smooth. Add in the almond flour, sugar, cinnamon, baking powder & soda, and salt, 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 into a ball, and place on the cookie sheet. Using your fingers, gently press down to slightly flatten. Sprinkle with coarse sea salt.

Bake: Place in the oven on the center rack and bake for about 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 a perfect cookie. Let cool and enjoy!

Makes 16 to 18 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. 1 – 1/2 cups of almonds will easily give you 2 cups of almond meal, and it’s super easy too. Simply process for 4 minutes or so, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use. Store your flour in the refrigerator to maintain maximum freshness.

I used almond flour in this recipe. Almond flour tends to be lighter in color than almond meal since the skins have been removed. I’ve made this recipe with almond meal and almond flour, both work great. Use whatever is more accessible and convenient for you.

This time around I used baking powder instead of baking soda since it had expired. 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. You will be just fine with either one.