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!
- Heat oven to 375°F and line a small baking sheet with parchment.
- 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!!!
- 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.
- 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.
- Score the dough in 2-inch strips and press together any crumbly pieces; bake for 8 minutes or until the edges begin to brown.
- 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!
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 InformationYield 12 Serving Size 1 cookie
Amount Per Serving Calories 125Total Fat 11gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 3g