Hey, did you know today, April 14th, is National Pecan Day? Well, I just found out myself and decided to do something to celebrate it. I haven’t ever really been a pecan eater, they are normally the nut that I pick around in a mixed nuts container – I always go for the cashews first. But celebrating a national food day is fun! I decided to make some really yummy clean eating cookies – yes, I said yummy clean eating! Try some vegan, gluten- and sugar-free Pecan Butter Oatmeal Cookies!
I love national food days. It gives you a new way of thinking up recipes! Sometimes I just stare in the cupboards or fridge and can’t think of anything interesting to make, which is why I watch food TV shows – to get inspiration. But national food days gives you an actual food to use and somehow the recipe just comes with it. Today? Cookies! Well why not? And making your own pecan butter? Way the heck easier than making almond butter! Almonds are super hard, so it takes the food processor forever to make it into butter. Not pecans. They are softer, so in my mini-food processor they got buttering pretty quick. Once the pecans were all ground I added 10 soaked dates and bam. Sweet pecan butter. Then add some vanilla almond milk? Creamy, dreamy sweet pecan butter. I could have stopped there and loaded up some toast with that butter! But I didn’t, I made the cookies. The flavor is not overpowering like peanut butter can be so these are light tasting. I halved a normal oatmeal cookie recipe (I didn’t need so many cookies hanging around) and this recipe still kicked out 41 mini cookies. Perfect!
Start by soaking 10 dates in hot water. Measure out 1 cup pecans and dump in a mini food processor. Process about 30 seconds or until nuts are ground. Drain the dates then peel off the outer skins then drop dates into FP. Process until the mixture is a ball and rolling around in the FP. Add 1/4 cup almond milk and process until creamy. In a large bowl mix flour, baking soda and powder, and cinnamon then set aside. In a smaller bowl smash the banana with the vanilla then add butter and Vegg and mix well. Add 1/4 more almond milk and mix until combined. Add to flour mixture and mix then add oats and mix until combined. Measure out small cookies onto non-stick sprayed baking sheets. Bake at 350 degrees for 16 minutes. Enjoy!
1 C Pecans
10 Dates, soaked in hot water
1/4 C Silk Light Vanilla Almond Milk
1 Banana, mashed
1 Tbsp Vanilla Extract
1 The Vegg Baking Mix
1/4 C more Silk Light Vanilla Almond Milk
3/4 C Bobs Red Mill 1-to-1 Gluten-Free Flour
1/2 Tsp Baking Soda
1/2 Tbsp Baking Powder
1 Tbsp Cinnamon
1 1/2 C Oats
1. Soak dates about 30 minutes in hot water.
2. Set oven to 350 degrees. Spray baking sheets with non-stick spray.
3. Pour pecans into food processor and process about 30 seconds.
4. Drain dates and peel skins off. Drop into FP with ground pecans and process until combined into a ball.
5. Add 1/4 almond milk and process until creamy.
6. In a large mixing bowl add flour, baking soda and powder, and cinnamon and mix then set aside.
7. Mash banana with vanilla then add Vegg and butter mixture and mix. Add rest of milk and mix then dump into flour bowl.
8. Mix until just combined then add oats and mix again.
9. Portion small cookies onto baking sheets.
10. Bake 16 minutes.