A sandy is a classic, crispy, pecan butter cookie. This version is totally sugar-free, gluten-free, and, thus, guilt free.
- 2 cups (8 oz./ 227g) pecan flour (i.e. ground pecan meal)
- 1 cup (3.25 oz./ 92g) chopped pecans
- 1 cup of Stevia in the Raw or Splenda
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ cup (6 oz./ 170g) butter, melted (or your favorite butter substitute such as Smart Balance)
- 1 large egg
- 1Tbsp. vanilla extract
- Preheat the Oven to 350 degrees Fahrenheit/ 177 degrees Celsius.
- Prepare two 13″ by 18″ sheet pans by covering the surface with baking parchment or a silicon baking pad.
- Lightly mist the surface with vegetable spray oil.
- In a bowl, whisk together all the dry ingredients, including the chopped pecans.
- In a separate bowl, whisk all the liquid ingredients.
- Add all the dry ingredients to the liquid and mix with a large spoon (or with the paddle attachment on medium low speed in an electric mixer) and continue to mix for 1 to 2 minutes, or until all the ingredients are thoroughly combined to make a thick batter.
- Drop one heaping teaspoon of dough onto the prepared cookie sheet and then repeat to make 12 evenly spaced cookies.
- Place the pan on the center shelf of the preheated oven and bake for 9 minutes.
- Rotate the pan and bake for an additional 9 minutes, or until the cookies are set and golden brown.
- Remove the pan from the oven and transfer the cookies to a cooling rack.
- Cool for at least 10 minutes before serving.
- While the cookies are baking, prepare the second pan or put the remaining dough in the refrigerator to be used later.
*Recipe is copyright protected by Peter Reinhart and Denene Wallace, adapted from their book, The Joy of Gluten-Free, Sugar-Free Baking (Ten Speed Press, 2012)