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Gluten Free Pecan Sandies (Paleo, Vegan)

gluten free pecan sandies on a white countertop

I am always on the hunt for easy, nutritious, grain and dairy free recipes for my food-sensitive family. How could you go wrong with a low-sugar, gluten free version of the Pecan Sandie?

I must confess that this recipe is so yummy and so easy, that my family and I have enjoyed a batch of these at least once a week for the last month.

But I don’t feel guilty about it, and when you see the ingredients in these little bits of heaven, you’ll understand why.

gluten free pecan sandies on a white countertop

Gluten Free Pecan Sandies

This nutrient dense, low-sugar recipe for Pecan Sandies will be a delicious, valuable addition to your gluten free cookie recipe collection.
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CourseDessert
CuisineGAPS, Gluten Free, Paleo, Vegetarian
DietGluten Free, Halal, Kosher, Low Lactose, Vegan, Vegetarian
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings12 cookies
Calories132kcal

Ingredients

  • 1-1/2 cups raw pecans plus 12 half pecans for tops of cookies (preferably previously soaked and dried)
  • 1-1/2 cups walnuts (preferably previously soaked and dried)
  • 5 Tbsp. +1/4 tsp. virgin coconut oil or grass-fed butter
  • 5 Tbsp. raw honey or maple syrup
  • ½ tsp. sea salt

Instructions

  • Pulse all ingredients (except 12 whole pecans and 1/4 teaspoon butter or oil) in food processor until the dough just comes together. It will look “sandy.” Do not overprocess.
  • Scoop out cookie dough in heaping tablespoon increments and place on cookie sheet lined with parchment paper
  • Toss whole pecans in butter or oil and press into cookies
  • Bake at 375 for 12-15 minutes (check often so they don’t burn)
  • Enjoy with a tall glass of homemade coconut milk!

Nutrition

Calories: 132kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Calcium: 8mg | Iron: 0.3mg
 
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About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

22 Comments

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  • Total fail! Is there a missing ingredient in the list? What I ended up with was flattened mounds of buttered ground nuts. 🙁 Thoughts?

    • You have to pulse the ingredients gently until they just come together– in other words, pulse carefully so you can stop the moment it all becomes dough. Sorry if that was not clear. Overprocessing will turn the ingredients into nutbutter, which will just melt all over your baking sheet. 🙁

  • Saving your recipe, I’ve never tried anything like this before. Great book review, I have a friend who may benefit from it like you have 🙂
    Hopping over to you from Homestead Simples Wednesday Link Up, have a great week!

  • Thank you for sharing your own story so openly and honestly. I found your post really interesting.

    Those pecan sandies sound absolutely delicious, as well as wholesome!

  • Super easy and yummy! The cookbook sounds great! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks,
    Cindy

  • I’ve made something similar to this as well and love it. Great recipe! Thanks for sharing with Hearth and Soul.

  • I will have to check this book out for sure!! I wish I had known more about how to eat when I was pregnant too – but I can learn more for the next one! 🙂

  • Love the recipe! I’ve been working on reducing the wheat in my family’s diet. School time will be pretty stressful since it’s so easy to pack a sandwich. I can’t wait to make these with my kids.

  • Thanks for sharing your story, Dawn, and for sharing this over at Fill Those Jars Friday. I hope to see you back again!

  • I am going through some of what you describe and I am breast feeding my 15 month old daughter. Fortunately my kids have not suffered such severe symptoms, but I am working on our diet. I can’t do many e- things at the moment because I have limited access to the Internet at the moment (via my phone), but I appreciate your inspiration to keep me going. And your sweet recipes!!

  • What a story you shared… I feel for you 😉
    I also got sick when my girl was 4 months old and she was also not a good sleeper and cried a lot. I sometimes go back in my head and try to piece the puzzles together – nutrition wise, I think I could have done better.
    So good a great resource is out there…. not for me at this time, but for other new mamas 😉
    Happy to hear you’re doing better and glad you liked this gorgeous cookie recipe to the Potluck! Yum! ;D xo Ella
    http://www.lifeologia.com/potluck-party-summer-loving/

  • Thanks, Shirley! We are still recovering, but Babyzilla and I are sensitive to fewer foods than ever before, and I only end up bedridden during really stressful times. We can eat beans, onions and garlic now, for instance. I credit a nutrient dense, allergen-free diet high in bone broth and fermented foods (like in Nourished Baby) for making the biggest difference for us.

    I hope you enjoy the cookies as much as we do!!

  • Wow, what a great post! From the cookie recipe to your story of recovery to the book (although not necessarily in that order). That book will be helpful to so many and the cookies are definitely a “must make”!

    Shirley

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