Mom, I’m sorry. I never told you this before, but I never did like Pecan Sandies. In an era now sweetly veiled in nostalgia, when corduroys and cowl neck sweaters ruled the junior high fashion world, and when shiny braces glittered on my buck teeth, I’d pull my partially-mashed lunch bag out of my locker and head to the grim, overly bright lunchroom (teeming with tweens and smelling of sour milk and spaghetti sauce). With hope and trepidation I’d unroll my brown paper lunch bag and peer inside. When I spied those plastic-wrapped sandies sitting at the bottom, my heart sank. I was ever hopeful of seeing my favorites, Mystic Mints (R.I.P.), or at least their unadorned cousins, Oreos, looking back at me. It’s not your fault, mom. It’s mine. I never told you how I really felt.
Turns out, mom was on to something (but then, that shouldn’t have surprised me). She was just 30-some-years too early. Sandies were just too sophisticated for my sugared-out Jolly Rancher and Ho-Hos palate. Buttery, crumbly, not-to-sweet and perfect snuggled alongside a steaming hot cup of tea. I made my version using peanut meal and whole wheat pastry flour. Mom, you’re a genius.
2 cups peanut meal
2 cups whole wheat flour pastry flour
1/2 tsp. salt
3/4 cup peanut milk
4 oz. applesauce
1 tsp. vanilla
1/4 cup maple sugar
1/4 cup natural peanut butter
~1/2 cup vegan semi-sweet chocolate chips, optional
Line two baking sheets with parchment paper and preheat the oven to 375F.
In a large bowl, whisk together the peanut meal, whole wheat pastry flour and salt. In a small bowl, whisk together the remaining ingredients until well combined. Stir wet ingredients into dry ingredients. Mix in chocolate chips, if using.
Form cookie dough into walnut-sized balls and gently press with the flat bottom of a drinking glass that’s been dipped in water.
Bake for ~15 minutes, rotating pans halfway through. Remove and let cookies cool on the pans for a few minutes before carefully placing them on wire racks to cool completely.