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Delightful Thanksgiving Pecan Pie Cookies

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Delightful Thanksgiving Pecan Pie Cookies

This was a very fun recipe to create for you all. It’s a 3-layered cookie but feel free to omit the chocolate layer if you like. It is sure to be a hit at any Holiday party, family gathering, or gift for friends during the Holiday Season. If you do not have a dehydrator, you can make this into a pie instead. Just press the cookie shell ingredients into a glass pie pan and chill before adding the filling. These cookies are made in stages so plan on making the cookie crust the first day and then you will make the two fillings the second day. It’s worth the time and effort!

cookie shell

Cookie Shell Ingredients:

  • 2 cups walnuts or almonds
  • 20 Medjool dates – pitted
  • 1/4 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1 tsp sea salt
  • 1/2 – 1 tsp ground vanilla
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut – optional (to put on bottom of teflex sheet so cookie does not stick)

Directions:  

  1. Place all ingredients in food processor and process until finely blended.
  2. Place enough shredded coconut to cover two teflex sheets for dehydrator trays.
  3. Take 1 tablespoon of the “dough” and form into a ball.
  4. Press into a 2 1/2 inch round shape making a lip on the outside edge (should look like a mini tart shape going up the side of a tart dish)
  5. Place in dehydrator at 110 degrees for 24 hours

filling

Middle layer of cookie: (make this after the cookie crust comes out of the dehydrator)

  • 1 cup raw cocoa powder
  • 1/3  cup coconut oil – melted
  • 1/4 tsp sea salt
  • 3/4 cup organic maple syrup or agave syrup
  • 1 tsp vanilla extract
  • 1/4 tsp pumpkin spice

Directions:

  1. Place all ingredients in blender and blend until smooth
  2. Spread on bottom of the almond cookie crust
  3. Refrigerate for 1 hour or until chocolate hardens and proceed with last step for top layer

Ingredients for top layer:

  • 10 dates – soaked for at least 15 minutes and pitted
  • 1/4 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon water
  • 1/4 tsp sea salt
  • 1/2 cup chopped pecans
  • Approximately 1/2 cup whole pecans (enough to decorate top of cookies or the pie)

Directions:

  1. Place everything except pecans in food processor and process until smooth.
  2. Transfer to mixing bowl and stir in chopped pecans.
  3. Spread small amount of pecan filling on top of chocolate and top with one or more whole pecan(s).

By: Katy Joy Freeman, MFT


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