Crisp, buttery, and fully of nutty flavor, these Sugar-Free Pecan Sandies taste much like the classic cookie. They’re melt in your mouth shortbread that are lighter and naturally gluten free!
These cookies fooled everyone in my house! No sugar crash after eating these sweet treats!
Aimee’s Recipe Notes
Using my sugar-free shortbread and my classic pecan sandies, I tested this cookie multiple times to get it just right for you!
🥜Taste & Texture: Buttery, nutty cookie that melts in your mouth. Just enough sweetness from the powdered monk fruit sweetener.
⏱️Ease to Make: Quick and simple cookie recipe with no chill time.
🗝️Ingredient Note: I use Besti monk fruit from Amazon. You can swap out the monk fruit for powdered Stevia if you prefer.
💚Top Tip: If your dough feels crumbly, use your hands to press it together. The warmth helps bind the butter and almond flour without adding excess moisture to the cookie.
☕Storage: Keep cookies in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.
Ingredient Highlights
You only need a handful of ingredients to make these gluten free and sugar free cookies. While the ingredients can be expensive, they can be found at almost any grocery store!
- Unsalted butter: Use my guide on how to soften butter quickly if you forgot to take it out!
- Powdered Monk Fruit: Adds sweetness while using a natural sweetener that doesn’t leave an aftertaste!
- Almond Flour: Adds nutty flavor (especially paired with the pecans). Be sure to choose flour, not almond meal.
- Chopped Pecans: I like to toast the pecans before making the cookie dough. It only takes a few minutes if you use a skillet.
How to Make Sugar-Free Pecan Sandies
Cream butter and sugar. Beat together for several minutes. Add in remaining ingredients. Mix dough until it comes together into a ball.
Use a 2 Tablespoon cookie scoop to drop dough onto parchment paper lined cookie sheets. Press the tops down to slightly flatten the cookies.
Bake and cool completely. Sprinkle with additional powdered monk fruit if desired.
Tips and Tricks
- Extra Sparkle? Sprinkle the top with granulated moink fruit instead of powdered for a more sparkly, crunchy top.
- Flavor Upgrade- Add 1 teaspoon of maple flavoring and sprinkle of sea salt for a rich, flavorful cookie.
- Freeze- You can freeze the cookie dough (in log shapes and slice as needed) or freeze cooled, baked cookies. Use my guide on how to freeze cookies for ideas.
Easy Sugar Free Desserts
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Sugar-Free Pecan Sandies Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- ½ teaspoon kosher salt
- ½ cup pecans, chopped
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with powdered monk fruit sweetener for 3-4 minutes. Beat in vanilla extract.
- Add almond flour and salt. Beat it in until dough becomes crumbly. Add in pecans and mix on low until dough comes together into a ball.
- Using a 2 Tablespoon cookie scoop, drop dough on cookie sheet, about 2-inches apart. Flatten the tops slightly with palm of your hand (or bottom of a cup).
- Bake in preheated oven for 11-13 minutes, just until the edges begin to brown lightly. Remove from oven (flatten slightly if needed) and cool completely on pan.
Notes
- This cookie dough is crumbly. If it doesn’t come together, use your warm hands to shape dough into cookie dough balls.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for up to 3 months. Thaw on counter in airtight container.
- These cookies are naturally gluten free.
- Sprinkle extra powdered monk fruit on the cooled cookies before serving, if desired.
