These cookies are gluten free, sugar free, vegan, and delicious! They are soft and chewy, with a little crunch from the embedded pecan.
Ingredients:
2 cups pecans + approximately 1 additional cup
12 soft dates, pitted
2 T carob powder*
1 T cinnamon
2 tsp nutmeg
1 T vanilla extract
Pinch salt
Instructions:
Preheat oven to 400 degrees.
Put two cups of pecans in the food processor. Process until finely ground. Add remaining ingredients, except additional pecans and blend for about 3 minutes, until the mixture is smooth with no chunks.
Roll the mixture into 3/4 inch balls. Place them on a baking sheet lined with parchment paper. (They can be fairly close together as they do not expand.) Take the remaining pecan halves and press them into the balls, flattening the balls in the process.
Bake for 12 minutes, until the pecans are lightly toasted and the cookies slightly firm to the touch.
Remove from the oven and let cool.
Store in a covered container.
* You can substitute cocoa powder for the carob powder, but as cocoa powder is bitter, you might want to add a tablespoon of honey or maple syrup.
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