Make These Guilt-Free Pecan Date Cookies In Just 20 Minutes!

Описание: DELICIOUS Gluten-Free Pecan Date Cookies You'll LOVE!

Indulge in the rich flavors of our scrumptious Gluten-Free Pecan Date Cookies, carefully crafted to satisfy your sweet tooth without compromising on your dietary restrictions! In this video, we'll take you through a simple recipe to make these chewy and delicious treats at home. With the perfect blend of crunchy pecans and naturally sweetened with Medjool dates, these cookies are a game-changer for anyone looking for a gluten-free dessert option. So, sit back, relax, and get ready to indulge in the sweet life!

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Recipe: Heathy Pecan Date Cookies: 18 Cookies
Macros (Approximate): 1 Cookie
Calories: 115 kcal | Protein: 1.5 g | Carbohydrates: 12.7 g | Fat: 7.3 g | Fiber: 1.9 g | Sugar: 10.3 g

Ingredients:
• 1 ½ cups raw pecans (or walnuts/almonds) = 150 grams
(Pecans are lighter; walnuts or almonds may weigh slightly more—adjust accordingly if switching nuts.)
• 1 tightly packed cup Medjool dates, pitted (8 ounces) = 225 grams
• ¼ teaspoon salt = 1.5 grams
• ½ teaspoon cinnamon = 1 gram
• ½ teaspoon baking soda = 2 grams
• 1 teaspoon vanilla extract = 5 grams
• 1 egg = 50 grams (large egg)
(Or flax egg: 1 tablespoon ground flax seeds = 7 grams + 3 tablespoons water = 45 grams)
• 1 teaspoon apple cider vinegar = 5 grams
• 1/3 cup dark chocolate chips = 60 grams
(Or equivalent substitutions: cacao nibs, raisins, shredded coconut, or chopped nuts.)
Flakey sea salt to sprinkle
Instructions
1. Preheat the oven to 350F and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade, briefly process the pecans into a crumbly texture.
2. Add in the dates, salt, cinnamon, baking soda, vanilla, egg or flax egg, and vinegar. Process again, until the batter looks relatively smooth and sticky.
3. Add in the 1/3 cup chocolate chips, or any other mix-ins you like, and process briefly to mix them in. Use a 1.5 tbsp or 1-ounce cookie scoop to scoop the dough.
4. Drop the cookie dough onto the lined baking sheet, and use your fingers to flatten and shape the cookies, if too sticky, wet your hand a little. (They don't spread much on their own.) I usually get about 18 small cookies from this batch.
5. Bake at 350ºF for 12 minutes, or until the edges are lightly golden. Let them cool completely on the pan, as they will be fragile while they are still warm. Store the cookies in an airtight container in the fridge or freezer, and serve cold for a firm texture.
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#glutenfreecookies #medjooldates #healthydessert