I just have to share this recipe with you for Spiced Toffee Pecan Cookies! Thanks to crunchy fruit-sweetened corn flakes, these are chewy, crispy, and delicious – with the best texture ever. And it’s just one of the recipes you’ll find in my new ebook, Feel-Great Desserts!
Sweetened only with dates, these little gems make an amazing dessert, afternoon treat with tea, after-school snack…even a breakfast cookie…because, why not?
Of course not a drop anywhere of dairy, eggs, oil, flour, or refined sugar. They’re truly a favorite in our house, and they’re easy too. Hope you have a chance to try these cookies soon. : )
NOW AVAILABLE! My brand new ebook!
Feel-Great Desserts has over 80 pages of deliciously EASY, guilt-free, healthy, happy, whole food plant-based treats!
Each recipe is entirely sugar-free, oil-free, and gluten-free, too.
Find new favorites to make in your own healthy kitchen. Every recipe was designed to make you feel fabulous inside and out!
Full-page color photo accompanies each recipe. Order Feel-Great-Desserts here.
SPICED TOFFEE PECAN COOKIES
3/4 cup raw walnuts or raw pecans
1/2 cup fruit-sweetened corn flakes (like Nature’s Path)
1/2 cup rolled oats
1/2 cup date syrup
1/2 cup almond butter
2 tablespoons date sugar
1 tablespoon ground flaxseed meal
2 teaspoons cinnamon or apple pie spice (or a combination)
1/2 teaspoon vanilla powder (or 1 teaspoon pure vanilla extract)
Instructions
Preheat oven to 350 degrees.
In a large food processor bowl ( I love my Breville!), process walnuts or pecans and corn flakes until crumbly.
Empty nut-corn flake crumbs into a large mixing bowl. Add oats, date syrup, almond butter, date sugar, flax, cinnamon, and vanilla. Stir all ingredients together until well combined. (Mixture will be a bit stiff and sticky.)
Scoop about 2 tablespoons of batter for each cookie onto parchment- or silicone-lined baking sheet. Press down on mounds of batter with your hands to flatten evenly.
Bake for 12 minutes. Remove from oven and place pan on cooling rack. Allow to cool for a few minutes. (These freeze really well and are extra crispy straight from the freezer.)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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