Pecan Sandies, Paleo Style

I was once addicted to those crisp, melt-in-your-mouth store-bought Pecan Sandies. I’d eat the whole bag in one sitting. Fortunately these babies are WAY better than those. These cookies are bursting with flavor and high-nutrition without any gluten, grain, sugar, or dairy. Ha Ha! But no one will ever guess they’re “alternative”. When the cookies were finished I thought – why not Chocolate Dipped? And they turned out fabulicious! Scroll down to see my Chocolate-Dipped Pecan Sandies. Ha Ha!

I’m shamelessly bragging to say that I nailed this recipe on the first try! They’re so easy to make. It’s a simple refrigerator cookie. Just mix the dough, roll into a log, and chill. Then slice and bake.

I prefer to use 100% unsweetened chocolate for the chocolate dip. We know so-called “Dark Chocolate” contains up to 65% sugar, enough to spike your blood glucose big time. These cookies are plenty sweet, and the 100% chocolate is a very thin coating. So you’ve got your sweet crunch, a chocolate endorphin lift, and less 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. That’s because if you use non-standard size eggs, your dough may be either too runny or too thick. The refrigerated dough may not be the proper firmness to slice. Try this recipe! It makes 18 – 20 cookies. But since they won’t last, you might want to double the recipe right from the start. Ha Ha! Just kidding…  Enjoy!

If Pecan Sandies are Good, then Chocolate-dipped Pecan Sandies are WAY BETTER!

Pecan Sandies, Paleo Style




  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Optional Chocolate Dip:
  6. 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!


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