Ingredients:
For the filling:
⅓ cup Medjool dates, pitted and chopped
5 Tbsp maple syrup
¼ cup coconut oil
1 Tbsp almond milk
¼ tsp vanilla extract
Pinch of sea salt
1½ cups pecans, chopped
For the cookie base:
2¼ cups gently packed blanched almond flour
¼ tsp sea salt
¼ tsp baking soda
5 Tbsp coconut oil, at room temperature
3 Tbsp maple syrup
1-2 Tbsp almond milk
1½ tsp vanilla extract
Directions:
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Soak the chopped dates in 1 cup of hot water for at least 10 minutes.
In a small saucepan, over low heat, add the maple syrup, coconut oil, almond milk and vanilla extract. Stir until the coconut oil is just melted and then remove from the heat.
Drain and discard the water from the dates and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan and then stir in the sea salt and chopped pecans. Set aside.
In a large mixing bowl, combine the almond flour, sea salt, and baking soda. Whisk in the coconut oil until the dough becomes crumbly.
Stir in the maple syrup, vanilla extract, and almond milk. Start with 1 Tbsp of the almond milk and add another Tbsp only if the dough needs more moisture to pull it together.
Roll the dough into balls using 1½ Tbsp of the dough and place them on the cookie sheet. Flatten the balls of dough and use your finger to make an indentation in the middle of the cookies.
Generously fill the cookies with the pecan pie filling.
Bake for 12 to 14 minutes, or until the bottom of the cookies are golden brown.
Allow the cookies to cool completely on the cookie sheet.
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