Pecan Pie Cookies

  • Author: Ashley Thomas
  • Yield: 8 cookies 1x


  • 5 medjool dates, pits removed
  • 1 cup pecan halves, plus 8 extra halves for garnish
  • 1 tablespoon maple syrup
  • 1/4½ teaspoon sea salt (adjust to taste, I prefer salty sweets) (optional)


  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.