This is Ina Friday which falls on the first Friday of the month when a group of bloggers come together to blog about one of Ina’s recipes and make the food from the original recipe. Another option we have is to create or modify one of her recipes after being inspired by it. I’m taking the second road and developing a healthier recipe based on one of Ina’s.
This week the members of the Ina Garten blog group are making a dessert, or something sweet and this worked out perfectly for me because the other day I saw some flourless cashew butter chocolate chip cookies on Sue’s site TheViewFromGreatIsland, so when I saw Ina’s recipe for Pecan Sandies in her book Barefoot Contessa Foolproof, I had an Eureka moment; I could make flourless pecan sandies cookies!
Do you know how good pecans are for you? The ORAC rating system was developed by the National Institute on Aging and it rates foods by the amount of antioxidants they have. Antioxidants are what clean up the free radicals in our bloodstream, making us healthier, and among the nut family, pecans rate the highest on the scale.
Due to the amount sugar in most cookies, they are not a good choice for maintaining in a healthy body. But in this recipe for flourless pecan sandies cookies, by choosing pecans as the main ingredient, eliminating the butter, lowering the amount of sugar, and eliminating the flour—which converts to sugar, you can enjoy a couple of cookies and not feel guilty about it.
And the taste? They were an all round hit with everyone at my house. Both my sons loved them! Think pecan pie in the form of a cookie, but only healthier and still having great flavor. Need I say more? I should also add that they are dairy-free, grain-free, and gluten-free. Try them and let me know what you think.
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- 2 eggs
- 2/3 cup sugar
- 1-1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 5 cups pecans, or 2 cups pecan butter plus 1 cup pecan halves
- 2 teaspoons olive oil, flax seed oil, or avocado oil
- Pre-heat the oven to 325°
- Reserve 48 pecans to decorate the top of the cookies.
- Spread 4 cups pecans on a jelly-roll pan, or a roasting pan, and place it in the oven to toast them for 5 minutes.
- Place 2 cups of the toasted nuts in the food processor with 1 teaspoon olive oil and process until the nuts are smooth and creamy like peanut butter. Repeat with the remaining 2 cups of nuts and 1 teaspoon oil.
- In a mixing bowl, add the sugar, salt and the baking soda. Stir well. Whisk in the 2 eggs and then add the nut butter and stir until the nut butter and eggs are well incorporated.
- Use a small ice-cream scoop to measure out the cookies and place them on a cookie sheet lined with parchment paper or a silicone baking mat. (The ice-cream scoop should measure, or have a diameter of 1-inch from side to side.)
- Bake for 12 to 13 minutes. They will be soft when they come out of the oven but they will firm up. Allow them to rest for a couple of minutes before transferring them to a cookie rack to cool.
These cookies taste best on the first day they are made. I recommend freezing any cookies you don't plan to eat the day they are baked, and then pull them out of the freezer about 30 minutes before you want to eat them.
Weight Watchers Points: 6 per serving. One serving is 2 cookies.
Alyce @ More Time at the Table, Anna @ Cheese with Noodles, Ansh @ Spice Roots , Barbara @ Moveable Feasts, Bhavna @ Just a Girl From AAmchi Mumbai, Chaya @ Bizzy Bakes, Linda, @ Tumbleweed Contessa, Mary @ The Egg Farm, Minnie @ The Lady 8 Home, Mireya @ My Healthy Eating Habits, Patti @ Comfy Cuisine, Peggy@ Pantry Revisited, Rocky Mountain Woman @ Rocky Mountain Woman, Veronica@ My Catholic Kitchen