Pecan Date Cookies
Ingredients
The cookie base
-
1
cup
pecans
-
1
cup
old-fashioned oats
-
1 ¼
cups
all-purpose flour
-
¼
teaspoon
cinnamon
-
¼
teaspoon
salt
-
½
cup
canola oil
-
½
cup
maple syrup
The date filling
-
4
ounces
pitted dates
-
¼
cup
water
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper if desired.
- Chop the pitted dates and simmer them with water in a small pot until softened, about 5 minutes, then mash into a jammy consistency.
- In a food processor, pulse the pecans and oats until they resemble coarse sand.
- In a mixing bowl, combine the processed pecans and oats with flour, cinnamon, salt, oil, and maple syrup until sticky but holds together.
- Form the dough into balls and flatten them, creating an indentation in the center for the date jam.
- Fill each indentation with about ½ teaspoon of the date jam.
- Bake for 10-13 minutes, adjusting time for desired texture, then cool on a wire rack.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
275
Total fat
16g
Total carbohydrates
32g
Total protein
3g
Sodium
51mg
Cholesterol
0mg
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