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Gluten Free Pecan and Cinnamon Cookies

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Author: Swah


  • 200 g pecans
  • 2 tsp ground cinnamon
  • 10 dried dates
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt optional


  • Preheat oven to 180°C and line your tray with bake paper (although the new KitchenAid tray I used is non-stick so I didn't have to do this).
  • Ensure the pits are removed from your dates, and soak them in water for 15 minutes, then drain.
  • Put the pecans in your food processor with a multi purpose blade attached and pulse until the nuts are fine crumbs.
  • Add in the drained dates, cinnamon, vanilla and sea salt and blend until it can form a soft ball.
  • For easy portioning, use an icecream scoop to create 6 large balls, then halve each and roll into 12 little balls.
  • Press each ball down with the back of your hand to lightly flatten.
  • Bake for 10 minutes. Allow the cookies to completely cool on the tray before moving.