Gluten Free Pecan Cookies

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!

Gluten Free Pecan Cookies - Made from the pecan pulp leftover from making Homemade Pecan Milk. Naturally sweetened with dates & maple syrup. | www.heartandstove.com

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.

Gluten Free Pecan Cookies are made from the pecan pulp leftover from making Homemade Pecan Milk. Naturally sweetened with dates & maple syrup, these cookies are a healthy treat you can feel good about!

Gluten Free Pecan Cookies
Prep time:
Cook time:
Total time:
Serves: 1 1/2 dozen
Ingredients
  • leftover pecan pulp from Homemade pecan milk recipe
  • 1/4 cup dates (about 6 dates)
  • 4 tbsp coconut oil, melted
  • 1 egg
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 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.

 

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