These simple almond flour cookies get extra crunch from chopped pecans and just a little sweetness from coconut sugar. They remind me of the Pecan Sandies I used to snack on in my old glutinous days, but these are light, gluten-free, vegetarian and easily made vegan.
- 2 cups finely ground almond flour
- ½ cup softened organic butter, ghee or vegan butter
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup finely chopped pecans
- Red and blue food coloring (Watkins liquid)
- 2–3 tablespoons powdered sugar, optional, see instructions
- Extra pecans for garnish
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper (or two pans if 24 cookies will not fit onto yours).
- Mix almond flour, softened butter, coconut sugar, vanilla, and salt in a small bowl until a slightly crumbly but cohesive dough forms. Once combined, mix in chopped pecans.
- Use a cookie scoop or spoon to measure out tablespoons of the dough and shape into balls, then flatten into rounds. Arrange the rounds as close as 1 inch apart on the sheet as they will spread very little. If you are placing pecans on top, press them gently into the dough before placing them into the oven.
- To make the swirl patterns, take a spoonful of each dough, press the three spoonfuls together, form into a cylinder, then pinch off tablespoons of the cylinder. Form into balls and then flatten.
- Bake the cookies for 20 minutes or until they start to turn light golden brown around the edges.
- Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more.
- If desired, place 2-3 tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated.
- Let cookies cool and enjoy.
- Store any leftover cookies in the fridge to maintain crispness.
Recipe adapted from this one.
Keywords: pecan cookie, almond flour cookie, red white and blue cookie, patriotic cookie, July 4th, Memorial Day, easy recipe, natural food coloring