Flourless Date and Pecan Cookie Recipe (Gluten Free)

Plan a date to make these Date & Pecan Cookies!

Although they’re devoid of traditional flour. they’re filled with flavour and texture. This combo is not one to be willingly skipped!

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The Recipe

Time allotment

Prep Time: 5 minutes

Cooking time: 12 minutes

Total Time: 17 minutes

Yield: 12-14 gluten-free flourless pecan and date cookie recipe

Cooking Utensils

• Three bowls

• Spatula

• Whisk - OR - Handheld Mixer

• Measuring cups

• Measuring spoons

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Ingredients

• 1/2 cup 104g) butter

• 1/2 cups (100g) granulated sugar

• 2 egg whites

• 1 cup (96g) almond flour

• 2 tsp vanilla extract

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 cup (40g) chopped dates

• 1/4 cup (37.5g) chopped pecans

Wet Ingredients - All mixed together

Wet + Dry Ingredients - All mixed together

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Instructions

1. In one bowl, cream together 1/2 (104g) butter, 1/2 cup (100g) granulated sugar, and 2 tsp vanilla extract

2. In a separate bowl, whisk 2 eggs whites until light and fluffy

3. Fold the fluffy egg mixture into the original bowl (wet ingredients)

4. In a third bowl, stir together 1 cup (96g) almond flour, 1 1/2 tsp baking soda, and 1/2 tsp salt (dry ingredients)

5. Fold the dry ingredients into the wet ingredients

6. Mix in 1/4 cup (40g) chopped dates, and 1/4 (37.5g) chopped pecans

7. Take out portions of dough, and roll them together between your palms to create a 1 inch wide ball

8. Line a baking pan with either parchment paper - OR - cooking spray

9. Place 1 inch wide balls of dough on the pan

10. Bake the biscuits in the oven at 350°F (180°C) for 12 minutes, or until bottom is well browned

11. Allow the biscuits to cool for a minimum of 15 before chomping away

12. Enjoy!

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Thank you for reading this, lovely! Happy baking!

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