Crisp and irresistible, these melt-in-your mouth homemade cookies taste WAY better than store-bought. Rich in flavor and nutrients without gluten, grain, sugar, or dairy – no one would guess they’re special. Afterwards I thought – these are so easy – why not Chocolate Dipped? And they turned out absolutely fabulicious! Scroll down to check out the Chocolate-Dipped Pecan Sandies. Ha Ha! I’m excited to say that I nailed this recipe on the first try! It’s a simple refrigerator cookie. Just mix the dough, roll into a log, and chill. Then slice and bake.
My kitchen is sugar-free. We all know sugar is the #1 culprit in Alzheimer’s, diabetes, and arthritis. So I always use 100% unsweetened chocolate of a good quality. “Dark Chocolate” contains enough sugar to raise your blood glucose. These cookies are sweet enough, and the 100% chocolate is a very thin coating. So you’ve got your sweet crunch, a chocolate endorphin lift, and no sugar spike! Yay!
BTW be sure to use standard size large eggs, which are 55 grams out of the shell. It’s a good idea to eyeball or weigh them for this recipe. If you use non-standard size eggs, your dough may be either too runny or too thick. The recipe makes 18 – 20 cookies. They won’t last, so you might want to double it right from the start. Ha Ha!
- 2/3 cup Just Like Sugar Table Top natural chicory root sweetener, or your favorite non-glycemic granulated sweetener.
- 1 cup shredded coconut
- 1/4 cup almond meal
- 1/4 heaping teaspoon unprocessed salt
- 1 teaspoon nutritional yeast (optional, for a buttery flavor)
- 1 egg (55 grams out of the shell) (See The Best Eggs are Pasture-raised Organic)
- 1 teaspoon vanilla
- 1/2 cup lightly toasted pecans, chopped (See All About Nuts)
- 4 ounces of unsweetened chocolate. I suggest TCHO Chocolate Critters 99%, available in most healthy groceries, or Pascha Chocolate Chips 100% unsweetened, or my favorite Pralus Le 100% Bar, available online.
- In a dry food processor with the “S” blade, add the dry ingredients: sweetener, shredded coconut, almond meal, salt, and nutritional yeast, if using. Process well about 1 minute. Stop and clean the sides. Then process again until it is a fine powder.
- To the dry ingredients in the food processor, add egg and vanilla. Process well until it is thick and starts sticking to the sides of the processor. Add pecans and pulse briefly so they remain in chunks.
- Dump the dough onto a large piece of parchment or wax paper. Roll it into a log about 2 inches in diameter. Wrap and refrigerate for at least 3 hours (or freeze).
- Preheat oven to 350 degrees F. Prepare a cookie sheet covered with parchment paper. Remove dough from the refrigerator. While still cold, cut into slices 1/8 to 1/4 inch thick. Bake 14 – 18 minutes until golden brown. Remove cookies from oven.
- Melt 4 ounces of the chocolate on the stove over very low heat, or in a double boiler. When it is melted, pour it into a small pitcher or glass that's just large enough to dip the cookies. Dip each cookie halfway into the melted chocolate, and place on a parchment covered tray. Allow to cool and the chocolate will harden. Yummy!