Pecan Sandies
Ingredients
- 1 ½ cup almond flour
- 1/8 tsp celtic or kosher sea salt
- 1/8 tsp baking soda
- ½ stick of salted butter (room temperature)
- ½ cup Swerve, Granular
- 2 tsps vanilla extract
- ½ cup chopped pecans (optional to toast the pecans first) ¼ cup Swerve, Confectioners
Instructions
- In a food processor combine almond flour, salt, and baking soda
- Pulse in butter, Swerve Granular, and vanilla
- Mix in pecans by hand
- Scooping 1 heaping TBS, use your hands to form cookies into balls. Press very firmly and place on parchment lined flat cookie sheet
- Place in refrigerator for 30 minutes
- Preheat oven to 350 degrees
- Remove cold cookies from refrigerator, and bake for 14-16 minutes
- Cookies are ready when they lose some of their ball shape and begin to brown lightly on top
- Remove from oven and allow to cool for 20 minutes
- Place Swerve Confectioners in bowl, and lightly dip cookies into Swerve Confectioners, or sprinkle with sifter
- Serve and enjoy!
Makes about 20 cookies.
Pecan Sandies 4
Nutrition Facts Serving Size 1 cookie Servings 20 |
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Calories 90 |
Total Fat 9g |
Total Saturated Fat 2.5g |
Cholesterol 10mg |
Sodium 20mg |
Total Carbs 8g |
Dietary Fiber 2g |
Sugars 1g |
Added Sugar 0g |
Swerve 6g |
Protein 2g |
Net Carbs: 1g |