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Pecan Pie Cookies

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pecan pie cookies made with 3-ingredients by myheartbeets.com

What if I told you that I made pecan pie cookies… and that they were made with just THREE ingredients?

This past weekend, I decided to go on a bit of a baking frenzy and these pecan pie cookies are one of the treats that I came up with. They’re sweet, salty, chewy and slightly crunchy.  My husband (my taste tester) LOVED them, which pretty much guarantees that you’ll like/love them too.

pecan pie cookies made with 3-ingredients by myheartbeets.comI am all about simplifying recipes.

In fact, I recently posted another equally delicious 3-ingredient Cookie recipe. Some of the most popular recipes on my blog are made with less than 5 ingredients: 3-ingredient flatbread, 2-ingredient Caramel Candy, Mini Fruit Pies. I even co-wrote the ebook, Simple Sweets: 5 ingredients or Less (you can get it for 50% off by using the code Holiday2014 before January 1st!) I’m sure that you’ll love these pecan pie cookies just as much as you love the other recipes on My Heart Beets.

The three ingredients that you’ll need to make 8 cookies are:

medjool dates
pecan halves
maple syrup
salt (this doesn’t count as an ingredient… it’s an unwritten rule, trust me)

The salt is optional but I absolutely love SALTY sweets. You can omit or adjust the salt according to taste.

If you decide to try these cookies, let me know what you think in the comments below!

pecan pie cookies made with 3-ingredients by myheartbeets.com

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Pecan Pie Cookies

★★★★★ 4.8 from 12 reviews
  • Author: Ashley Thomas
  • Yield: 8 cookies
Print Recipe

Ingredients

  • 5 medjool dates, pits removed
  • 1 cup pecan halves, plus 8 extra halves for garnish
  • 1 tablespoon maple syrup
  • 1/4 – ½ teaspoon sea salt (adjust to taste, I prefer salty sweets) (optional)

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. Using a 2-inch cookie scoop, drop cookies onto a greased baking sheet.
  4. Press down on the cookies with your fingers to flatten them.
  5. Top the cookies with pecan halves.
  6. Bake for 8-10 minutes or until cooked through.
  7. Cool on a wire rack.
  8. Store in an air-tight container in the fridge for up to 1 week.

 

Comments

  1. These are delicious cookies. Just make sure you have a powerful blender or food processor. This is the third recipe of yours I have used. Your recipes may become the only ones I make. Easy and tasty. Thank you!

    ★★★★

    Reply

  5. They were a hit with the 5 year old and under crowd! I had to add a small amount of apple juice to my Vitamix and keep scraping it off the side in order to get it to blend properly. I was worried when the cookies were extremely soft as they came out of the oven, but they hardened somewhat as they cooled and came out very VERY sweet and tasty. They are definitely a sometimes treat – dates might be considered a fruit, but they are really just straight sugar. 🙂

    ★★★★

    Reply

  7. I am definitely making these next I just made the three ingredients cookies and I’m loving them!

    Reply

  8. Thanks for a great recipe! I am on quite a restricted diet for next 4 months but can eat everything on this recipe! It was nice to make such an easy recipe. I didn’t quite have enough pecans so substituted 1/2 cup of almond meal with 1/2 cup of pecans and they worked really well and blending was not a problem. I have also made with rice malt instead of maple syrup when I didn’t have any in the cupboard and this works well too. I look forward to trying the Gluten Free Roti Bread recipe next!

    ★★★★★

    Reply

  9. My husband and I really like sweets but doing paleo so need healthy recipes that taste good. I have made paleo brownies. They aren’t bad but this cookie recipe is delicious. Thank you for sharing. I will definitely make these again with my food processor. First time ever using a food processor. Love it.?

    ★★★★★

    Reply

  11. 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

    ★★★★★

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  13. 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.

    Reply

  14. I have made these three years in a row for Passover and they are wonderful -just read they can be frozen good to hear.

    ★★★★★

    Reply

  15. Oh my gosh!!! These are amazing! Definitely need to double or triple the recipe so they last longer than 10 minutes.

    ★★★★★

    Reply

  18. 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?

    Reply

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