Easy Medjool Date & Pecan Cookies Recipe – Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Easy Medjool Date & Pecan Cookies Recipe – Gluten-Free Baking

Hey everyone! I’m so excited to share this recipe with you. These Medjool Date & Pecan Cookies are seriously addictive – naturally sweet, wonderfully chewy, and so easy to make. I first stumbled upon a version of these years ago, and they’ve become a staple in my kitchen, especially when I’m craving something a little bit special but don’t want to spend hours baking. Plus, they’re gluten-free, which is a win for everyone!

Why You’ll Love This Recipe

These cookies are a dream for so many reasons! They require minimal ingredients, come together in under 20 minutes, and are naturally sweetened with dates and maple syrup. No refined sugar needed! They’re also wonderfully textured – soft, chewy, and packed with pecan goodness. Honestly, once you try them, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 5 Medjool dates, pitted
• 1 cup pecan halves
• 1 tablespoon maple syrup
• ¼ teaspoon sea salt

Ingredient Notes

Let’s talk ingredients for a moment. Getting the right ones makes all the difference!

Medjool Dates: The Star Ingredient

Medjool dates are key here. They’re soft, caramel-like, and provide the perfect natural sweetness and chewiness. Make sure they’re nice and soft – if they’re a little dry, soak them in warm water for 5-10 minutes before using.

Pecans: Choosing the Right Variety

I love using pecan halves for that beautiful presentation, but chopped pecans work just as well if you prefer! Look for pecans that are fresh and plump. You can even lightly toast them for extra flavour – just a few minutes in a dry pan will do the trick.

Maple Syrup: Natural Sweetener & Flavor

Pure maple syrup is best for flavour, but you can use a good quality maple-flavoured syrup if needed. It adds a lovely depth of sweetness that complements the dates beautifully.

Sea Salt: Enhancing the Sweetness

Don’t skip the salt! A pinch of sea salt really balances the sweetness and brings all the flavours together. I prefer flaky sea salt, but any kind will work.

Step-By-Step Instructions

Alright, let’s get baking! It’s super simple, I promise.

1. Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
2. Combine everything in a food processor. Add the pitted dates, pecan halves, maple syrup, and sea salt to your food processor.
3. Blend until a dough forms. Process until everything is combined and forms a thick, sticky dough. It might take a minute or two, and you may need to scrape down the sides a couple of times.
4. Scoop and shape. Using a 2-inch cookie scoop (about 15ml), portion out the dough onto a greased baking sheet.
5. Flatten and decorate. Gently flatten each cookie with your fingers to create a round shape. Then, press a pecan half onto the top of each cookie for a pretty finish.
6. Bake! Bake for 8-10 minutes, or until the edges are golden brown and fragrant.
7. Cool completely. Let the cookies cool completely on a wire rack before serving. This is important – they’re a bit delicate when warm!

Expert Tips

Here are a few things I’ve learned over the years to make these cookies perfect every time:

• Don’t over-process the dough. You want it to come together, but you don’t want it to become completely smooth. A little texture is good!
• If the dough is too sticky to handle, lightly wet your hands with water.
• For easier cleanup, line your baking sheet with parchment paper.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation

These cookies are already pretty close to vegan! Just make sure your maple syrup is 100% pure.

Spice Level Adjustment (Optional: Cinnamon or Cardamom)

Add a pinch of cinnamon or cardamom to the food processor for a warm, spiced flavour. My grandmother always added a tiny bit of cardamom – it’s divine!

Festival Adaptations (Diwali or Christmas Treats)

These cookies are perfect for gifting during festivals! Package them up in pretty boxes for Diwali or add a sprinkle of festive sprinkles for Christmas.

Gluten-Free Confirmation & Flourless Baking

Yes, these cookies are naturally gluten-free! They don’t contain any wheat, barley, or rye. They’re also flourless, making them a great option for those with gluten sensitivities or celiac disease.

Serving Suggestions

These cookies are delicious on their own with a cup of chai or coffee. They also pair beautifully with a glass of milk or a scoop of vanilla ice cream. My kids love them as an after-school snack!

Storage Instructions

Store any leftover cookies in an airtight container in the refrigerator for up to 1 week. They tend to get a little softer over time, but they’re still delicious!

FAQs

Let’s answer some common questions:

Are these cookies truly gluten-free?

Yes! They are made with only naturally gluten-free ingredients.

Can I use other types of nuts instead of pecans?

Absolutely! Walnuts, almonds, or even cashews would work well.

How can I make the dough less sticky?

Lightly wet your hands with water before handling the dough. You can also chill the dough for 15-20 minutes to make it easier to work with.

Can I freeze the cookie dough for later use?

Yes, you can! Scoop the dough onto a baking sheet and freeze for about 30 minutes, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.

What is the best way to ensure the cookies don’t stick to the baking sheet?

Grease the baking sheet well or line it with parchment paper.