Liver-Friendly Pecan Pie Cookies

With sweetness from dates and maple syrup, these pecan pie cookies are a healthier option so you don’t feel like you’re missing out on the Christmas cookie temptations certain to come your way.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the filling: Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes. In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla. Stir until the coconut oil is just melted and then remove from heat. Drain and discard the hot water from the dates, and pour the contents of the saucepan and dates in a blender. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside. To make the cookie base and form the cookies: Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. In a large mixing bowl, combine the almond flour, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs. Stir in the maple syrup, vanilla, and one tablespoon almond milk. Add another tablespoon of almond milk only if the dough needs more moisture to pull it together. Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers or the back of a tablespoon to make an indentation in the middle of the cookies. Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over). Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown. Allow the cookies to completely cool on the cookie sheet before removing.

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