GF No-Bake Chocolate Pecan CookiesCourse: Dessert
No Bake | Vegan | GF | Chocolate Pecan cookies
These are no bake cookies and are super tasty! They come together in less than 15-20 minutes. These are perfect healthy treats (without any processed sugars, oils or flours) to make during holidays for your guests or for yourself. I am a big fan of quick/easy recipes and this one is a huge hit in my house! Even my kids love these cookies. It’s such a fun way to add extra healthy fat into their diet. These cookies are not “low fat” due to nuts and nut butters.
If you choose to reduce calories/fat in this recipe, then make sure to see full recipe notes below!
Calories Per 45g cookie (with natural peanut butter and Lilly’s dark chocolate chips):
Cals: 183, Protein: 3.1g, Carbs: 24.1g, Fat: 10.6g
1 cup raw pecans
1 cup GF quick cooking oats (I used Bob’s)
*12 pitted medjool dates
1/4-1/2 tsp pink salt (+/-) per your preference
2 tbsp cacao powder
*2 tbsp maple syrup
*1/4 cup nut butter (PB, or almond, I used PB)
*1-2 tbsp water (Please See Notes)
Dark chocolate or 1/2 cup vegan chocolate chips (can use Lilly’s dark chocolate chips)
13-14 raw or toasted pecans to add on top
- Toss all the ingredients in a food processor and pulse finely. You may have to pulse few times by removing sticky mixture from the sides with a spatula. Once done, take some dough, form it into a ball and flatten it out into a cookie shape, set aside. Repeat the process till all the cookies are formed. Depending on your size this recipe makes about 13-15 cookies.
- Melt dark chocolate of your choice in microwave for about 1-2 minutes depending on your microwave. Dip each cookie in melted chocolate one by one and place them on a wired baking tray. Add a pecan on top for decoration. Repeat the process for all the cookies. Place the tray in the refrigerator for about 10-15 minutes for chocolate to set and enjoy!
- These cookies can be stored in an airtight container in the refrigerator for up to 2-3 weeks! They are perfect treats to make ahead of time.
- *If medjool dates are not soft – then soak them in hot water for about 15 minutes, strain and squeeze out any excess water before using.
- *If you choose to omit maple syrup in this recipe to decrease sweetness/calories, then replace it with equal amounts of water.
- *I used natural peanut butter in this recipe, if you wish to further reduce calories – then use defatted peanut butter mixed in water for similar consistency to a nut butter.
- *If you’re not using soaked medjool dates, there will be less moisture in the dough and dough may not come together nicely. In that case, add 1-2 tbsp of water and pulse.