Gluten Free Pecan Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 1½ dozen
 
Ingredients
  • leftover pecan pulp from Homemade pecan milk recipe
  • ¼ cup dates (about 6 dates)
  • 4 tbsp coconut oil, melted
  • 1 egg
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ tsp sea salt
  • 15-20 raw pecan halves for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in bowl of food processor and blend until ingredients are well mixed and dates are finely chopped, pausing several times to scrape sides of bowl if necessary.
  3. Using your hands, roll dough into 1.5-inch balls and place on parchment lined baking sheet. Dough will be slightly wet but should easily form into balls.
  4. Press a pecan half into each ball, flattening the dough slightly.
  5. Bake 14 minutes. Let cool on baking sheets 10 minutes, then transfer to wire rack to finish cooling.
  6. Store in airtight container at room temperature or in the refrigerator.
Recipe by Heart & Stove at http://heartandstove.com/gluten-free-pecan-cookies/