Pecan Sandie Cookie Sticks! Dairy-Free & Keto

Save Time With Cookie Sticks.

Because every second you spend forming individual cookies is time wasted! 

I’m a big supporter of the cookie stick/bar method. I don’t have a lot of patience in the kitchen and I truly don’t expect you to, either. For photos, I will spend hours crafting the perfect shot but when I’m horny for cookies, LOOK OUT. 

I need them hot and ready in 8-10min. 

That’s why these keto-friendly Pecan Sandie stand-ins are the perfect solution to fill the (cookie) void, post-haste. They easy. 

No Dairy? No Problem.

In other news, I decided to ditch the dairy for these cookies and make them friendly to cows! And to humans! 

BUT if you want to use real butter, be my guest. Just know that I added chia seeds and coconut oil to work as binding agents and they are also health agents. SO give it a try before you dismiss it. 

If you used to love the tradish Pecan Sandies but want something healthier, go preheat your oven. Trust me.

They are crispy-but-soft-and-also-buttery-without-butter(?) and totally nutty. Plus cookie sticks are perfect for dipping in your coffee, dunking in milk, shoving into a pint of halo top…the possibilities are endless. 

Craving More Keto Sweets? Taste These!

{Absolutely Loaded!} Keto Chocolate Chip Cookies!
Vanilla Cookie Cereal Bites! {Gluten Free & Low Carb}
Chocolate Chip Cookie for Two ✌ {Low Carb & Keto}

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Pecan Sandy Cookie Sticks! Dairy-Free & Keto

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Perfect little cookie sticks for dunking, dipping, and devouring! All without gluten or dairy!

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Ingredients

• 1 cup Almond Flour
• 3/4 cup Pecan Pieces
• 1/4 cup Granulated Sweetener, like Swerve*
• 1/4 tsp Xanthan Gum
• 1 tsp White Chia Seeds
• 1 tbsp Water
• 1 tbsp Liquid Coconut Oil
• 1 tbsp Vanilla Extract
• 1 tsp Molasses
• 1/4 tsp Salt
• Falk Salt, to top

Instructions

1. Heat oven to 375°F and line a small baking sheet with parchment.
2. Mix 1 tsp white chia seeds with 1 tbsp water and set aside. This is your binder since we don't have the power of butter in this recipe!!!
3. In a large bowl combine 1 cup almond flour, 1/4 cup granulated sweetener, 3/4 cup pecan pieces, 1/4 tsp xanthan gum, and salt. Add the prepared chia mixture, 1 tbsp coconut oil, 1 tbsp vanilla extract, and 1 tsp molasses. Use your hands to work the sandy dough until it begins to clump and stick together.
4. Roll the cookie dough between two pieces of parchment into a large oval. Firmly press the edges in to pack the cookie dough into a solid slab.
5. Score the dough in 2-inch strips and press together any crumbly pieces; bake for 8 minutes or until the edges begin to brown.
6. Let cool completely before slicing into sticks. Sprinkle with flaky salt and dunk into coffee or milk!

*They will continue to crisp up the longer they cool uncovered!

Notes

Substitutions: If you want to make these with butter, simply leave out the chia water mixture and replace the coconut oil with 3 tbsp butter!

IF you don't want to use molasses (which helps bind everything) Swerve Brown Sugar works great!

Nutrition Information

Yield 12 Serving Size 1 cookie
Amount Per Serving Calories 125Total Fat 11gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 3g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous