Pecan Sandies (Edit recipe)

Pecan Sandies with a chocolatey flair? Yes, please! Chocolate plus shortbread cookies, yes please! We got to thinking that chocolate pairs so well with pecans, so why not combine them in a cookie? Plenty of chopped pecans in the dough, and we've accented the mix with almond extract for a truly unique cookie experience. Unlike the kind we used to buy, these are full of flavor and will literally melt in your mouth and do not disappoint. If you prefer to omit the chocolate, it’s still so lovely; the almond extract and subtle sweetness are a winning combo in this little cookie.

20 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	10 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	14 g
Sodium:	30 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

Serves: 20

Ingredients

.5 cup Ghee
.5 cup Maple Sugar, can sub granulated sugar
3 Tbsp Almond Milk, or milk of choice
1.5 tsp Almond Extract
1.25 cups Cassava Flour
.25 tsp Sea Salt
.5 cup Pecans, raw, finely chopped
4 oz Dark Chocolate Chips, or chips of choice, optional garnish (see note below)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350° and line two baking sheets with parchment paper or a Silpat mat.
In a medium-sized mixing bowl, add ghee and maple sugar. Beat on high until combined and fluffy. Add almond milk and almond extract, then beat until incorporated.
Add cassava flour, salt and pecans to ghee/sugar mixture and beat again until fully and well combined. The dough should be smooth and easy to work with. Divide dough in half and place one half back in the bowl and cover while you roll out the first.
Roll out between two pieces of parchment paper pieces lightly dusted with cassava flour to about ¼“ thick, then cut out in your desired shape. Place on a baking sheet about 1” apart. Re-roll scraps and cut out remaining cookies, then repeat with the other half of the dough.
Bake for 10 to 12 minutes or until the edges just begin to turn brown. Remove from the oven and let cool on the baking sheet.

Notes

If adding the chocolate embellishment - place the chocolate in a microwave-safe bowl and warm in 20-second intervals until melted, stirring each time. Alternatively, you can place chocolate in a heatproof bowl and melt it over a double broiler. If you want a chocolate layer on the bottom, lay a clean piece of parchment down on a flat surface and spoon about a ½ tsp of melted chocolate. Then place the cooled cookie over the top and press straight down. Chocolate should expand to cover the bottom and add a drizzle on top; repeat with as many cookies as you’d like. Allow chocolate to cool completely and set up before storing and enjoy within about four days for optimal enjoyment.