Pumpkin Pecan Cookies

Name: Pumpkin Pecan Cookies
Ingredients: 2 cup pecans, toasted and cooled; 1/2 cup rolled oats; 1 cup whole-wheat pastry flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 3/4 cup pureed pumkin; 1 tablespoon orange zest; 3/4 cup orange juice; 2 teaspoon vanilla extract; 1 cup chopped, pitted dates

Whole Foods Market|Sept. 12, 2013 11:17 am EST

4 (1 ratings)

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Toasted pecans are the foundation of this spiced oat cookie, sprinkled with cinnamon and cloves and scented with orange juice and zest. These cookies are tough to resist fresh from the oven... so don't. Dig in when they're warm, or store them for snacking later.

Servings

15

Ingredients

2 cup pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup pureed pumkin
1 tablespoon orange zest
3/4 cup orange juice
2 teaspoon vanilla extract
1 cup chopped, pitted dates

Directions

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon, and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract, and dates to the food processor. Blend until a smooth purée forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.
Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.