These healthy pecan pie cookies are sweet, salty, chewy, and slightly crunchy. The best part is that they’re made with just four ingredients!
These are not traditional cookies; they’re what I call “healthy cookies.” Made with just Medjool dates, pecans, a tiny bit of maple syrup, and salt.
To make them, you put the ingredients in a food processor and blend, then divide the mixture up into small cookies and bake. The baking helps toast the pecans and caramelizes the dates.
If you’re seeking out something sweet that you can feel good about eating, these pecan pie cookies are what you’re looking for. If you decide to try these cookies, let me know what you think!
Ingredients
- 5 medjool dates pits removed
- 1 cup pecan halves plus 8 extra halves for garnish
- 1 tablespoon maple syrup
- ¼ - ½ teaspoon sea salt adjust to taste, I prefer salty sweets (optional)
Instructions
- Preheat oven to 350°F.
- Chop the dates and put them in a blender or a food processor along with 1 cup of pecans, maple syrup, and sea salt. Blend until the mixture becomes a thick puree.
- Using a 2-inch cookie scoop, drop cookies onto a greased baking sheet.
- Press down on the cookies with your fingers to flatten them.
- Top the cookies with pecan halves.
- Bake for 8-10 minutes or until cooked through.
- Cool on a wire rack.
- Store in an air-tight container in the fridge for up to 1 week.
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Melody Gibbs says
I absolutely love these cookies! So easy and so delicious! This is the second year I am making them. They freeze so well. Thank you for a wonderful recipe!!
My Heart Beets says
Melody, I’m so happy to hear that! Thanks for letting me know how much you like them 🙂
Vaishali says
Ashley – I had a crazy time blending chopped dates and pecan halves! I think I broke the chopper. 🙁 Which is the best blending technique or a blender?
Riki says
Super recipe! Thanks so much for sharing!💕
My Heart Beets says
Riki, I’m so happy to hear that!! Thanks for letting me know how these cookies turned out for you 🙂
Jen says
SO good! How long do I bake it if I triple the recipe?
Rachel says
Oh my gosh!!! These are amazing! Definitely need to double or triple the recipe so they last longer than 10 minutes.
My Heart Beets says
Rachel, awesome!! I’m so glad you liked these 🙂 Thanks for letting me know how they turned out for you!
ydelle says
I have made these three years in a row for Passover and they are wonderful -just read they can be frozen good to hear.
My Heart Beets says
So happy to hear that! Thanks for letting me know how much you like them 🙂
Xzercie says
These are hands down the most satisfying cookies I have ever had. When I want something sweet, one of these babies does the trick. They are very sweet and one doesn’t lead to another (for me anyways). One delicious little morsel and I’m good for the day. Disclaimer: I’m sharing this from the position of someone who is practicing “clean” eating habits so regular sugar, flour, and preservatives have been eliminated from my diet.
My Heart Beets says
That is so great to hear!! Thank you for letting me know how much you like them 🙂
Kat says
My favourites all the time👍🏻
My Heart Beets says
Kat, so happy to hear that!! 🙂
June R, says
Making these cookies again! So far they have been a hit with my picky family, the organic cooking group, the food swap group and the Christmas tea. Perfectly sweet, slightly crunchy but also chewy, so great for both types of cookie people. Plus they go together in a flash. I mix it up in my Ninja 🙂 Thanks for sharing the recipe
My Heart Beets says
That’s great! I’m so happy to hear that – thank you for letting me know how much you like them! 🙂