From Gluten Free Easily
Flourless Pecan “Sandies”
1 scant cup pecan butter (see recipe below)
1 scant cup brown sugar (slightly under a cup; do NOT use a full cup)
½ tsp vanilla extract
1 tsp baking soda
About ½ cup toasted, chopped pecans, for topping
2 cups raw pecans
1 tbsp coconut oil (or other mild or neutral-tasting oil)
1 tbsp plus 2 tsp maple syrup
1/2 tsp sea salt
Add pecans to food processor, processing at medium speed in quick intervals with short breaks in between. Add oil, maple syrup, and sea salt. Continue to process in intervals until mixture becomes nut butter, well blended and spreadable like peanut butter or any nut butter.
Preheat oven to 350 degrees Fahrenheit.
Toast ½ cup pecan halves for about 8 minutes on a baking sheet. Cool. Chop with some pieces coarsely chopped and others finely chopped. (I just used my mini-chopper for about 15 to 30 seconds.)
Mix pecan butter, brown sugar, egg, vanilla extract, and baking soda.
Form into balls and place on ungreased baking sheet or parchment-lined baking sheet. (If dough seems too sticky, wet hands just slightly with water first.)
Place onto baking sheet. Flatter balls slightly with back of a spoon. Sprinkle some of the chopped pecans onto each cookie and then push the pecans into the cookies slightly with your fingers.
Bake for about 7 to 8 minutes. Remove from the oven and let sit on baking sheet for about a minute or so before removing. Be careful not to overcook.
Makes 24 to 30 cookies
Original recipe from Shirley Braden, but inspired by Desi Domo and Ricki Heller