Date & Pecan Cookies (Gluten-Free & Paleo)
Scott and I were fortunate enough to spend some time exploring Palm Desert, California this winter with his parents, who had rented a place for the month of March.
A 10 minute walk away from where we were staying, was a trail head, leading to an abundance of hiking trails into the Santa Rosa and San Jacinto Mountains. I was in my element!
Scott’s Dad, 72, danced up that range faster than most 30-something year olds. And on what fuel you ask?
Nothing.
So, what was his secret?
I learned that he recovered after each hike with the help of locally sourced, plump, juicy, creamy Medjool dates.
After learning of his secret power-fuel, I needed to get my hands on some.
Scott and I stocked up at the local farmers market and enjoyed the same routine for the remainder of our trip. (I ate mine before AND after our morning hike).
A few facts that any active, healthy human may find interesting about Medjool dates:
– Medjool dates are found growing on majestic date palms, a beautiful palm type tree with blue-ish green leaves.
– Medjool dates are high in complex carbohydrates, providing you with energy for your next adventure,
– Medjool dates are high in dietary fibre, slowing the absorption of natural sugars, giving you sustained energy.
– Medjool dates rank low on the glycemic index scale. No sugar spikes, equals no bonking.
– Medjool dates provide potassium, helping your body repair worked muscles.
Inspired by my time in Palm Desert enjoying fresh from the tree Medjool dates, I created these soft, chewy, and naturally sweetened Date & Pecan Cookies.
These cookies are a great source or fuel before, during, or after any adventure. And, they are gluten-free and paleo (as always!).
I hope you enjoy them!
Date & Pecan Cookies (Gluten-Free & Paleo)
THIS RECIPE IS GLUTEN-FREE & PALEO.
- 1/3 cup Creamy Paleo Oatmeal - Dry Mix
- 1/4 cup pecans, roasted, chopped
- 20 pitted Medjool dates, chopped
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp pure vanilla extract
- 1/4 tsp salt
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Add all ingredients to a medium sized mixing bowl. Fold until well combined. NOTE: The batter will seem runny at first, however, as you continue to fold, it will thicken up. Place bowl in freezer for 20 minutes.
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Pre-heat oven to 375 F. Prepare a baking sheet with parchment paper.
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After 20 minutes, remove batter from freezer. Portion dough evenly into 10-12 balls on baking sheet, allowing for at least 2 cm between each ball. Flatten each ball with a fork and shape into a circle. NOTE: The dough will not spread while baking, so shape and flatten into the desired shape.
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Place baking sheet on middle oven rack. Bake for 12 minutes. Remove from oven and let cool on baking sheet for 1 hour. Store in air-tight container. ENJOY!
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.
Need more gluten-free & paleo recipe inspiration?
Check out these drool-worthy recipes featured in the Meat & Seafood Edition of my Paleo E-Cookbook Series.
I promise, you’ll love it!
CLICK HERE TO READ MORE
Whether you’re an avid crossfit enthusiast needing to rebuild your taxed muscles, a muddy mountain biker looking to refuel after a big day of adventure, or an all-around healthy, active, human looking for some variety in your meals, this Paleo E-Cookbook is for you!
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