A batch of cookies, no matter what the flavor, is always a recipe for nostalgia. But there’s a special something about Pecan Sandies…. Richly nutty, slightly sweet and (true to their name) characteristically granular, these cookies can feel like a biscuit hybrid. Perfect with afternoon coffee (or black tea), pecan sandies are a treat that feels as old-fashioned as Grandma’s kitchen. This recipe preserves all the classic flavor but cuts the unnecessary carbs.
Cut the cold butter into small chunks. Place the butter in a bowl and add in the Swerve and almond flour. Use a dough cutter or the back of a fork so the butter is incorporated throughout the sweetener. Add in the coconut milk, baking soda, vanilla extract and salt and continue to mix using the dough cutter or fork.
Add in the Primal Fuel Whey Protein Powder and Primal Kitchen Collagen Fuel and mix with your hands until everything is combined. The cookie dough will look crumbly when first mixed together but will come together after it chills. If the cookies are too crumbly and dry, add in an additional teaspoon of coconut milk.
Cover the bowl and chill the dough in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 325 degrees Fahrenheit.
Remove the dough from the fridge. Chop the pecans and and mix them into the dough with your hands. While the dough will be crumbly at first, you should see it come together nicely when you knead it together.
Form 8 balls from the dough and flatten each of them slightly until they are about 1/2” thick. If they are cracking on the edges, gently shape them.
Lay them on a baking sheet 1-2 inches apart and bake at 325 degrees for 12-14 minutes. Increase the oven to 350 degrees and bake for another 3-5 minutes. The tops of the cookies should be slightly browned and the undersides should be golden. Remove the cookies from the oven and allow to fully cool before removing from the pan.