Gluten Free Pecan Cookies are made with leftover pecan “pulp” from my Homemade Pecan Milk recipe. Naturally sweetened with dates & maple syrup, these cookies are a healthy treat you can feel good about eating! A must try!
These cookies have now become my singular reason for making Homemade Pecan Milk. They’re made with the nut pulp leftover after milking your nuts – so thrifty! and that sounds so weird!
The pecan pulp acts as a sort of nut flour so no additional flours are needed – that means they’re gluten free and grain free! There’s no refined sugars – these cookies are sweetened with dates and maple syrup with hints of cinnamon and vanilla extract.
Nutty, soft and almost creamy-like on the inside, these gluten free pecan cookies are DELICIOUS.
Like, I seriously can’t get enough of these cookies! I’d eat one post-lunch or dinner (because I always crave a little something sweet after savory) and then find myself going back for 2…or 3…or 4…
They didn’t last long.
Oh and if you care to dunk your cookies in a little pecan milk? Drool worthy.
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Press a pecan half into each ball, flattening the dough slightly.
- Bake 14 minutes. Let cool on baking sheets 10 minutes, then transfer to wire rack to finish cooling.
- Store in airtight container at room temperature or in the refrigerator.