Hello my plant-powered buddies! You get a “2 for 1” special today. First, my recipe for Pecan Date Nibblers from LTEV (which are oil-free, sugar-free, and have a gluten-free option), AND you get to see this recipe in the making.
So, today instead of typing – I’ll let you watch me talking!

Pecan Date Nibblers
oil-free, refined sugar-free, gluten-free option
I’d been hankering for a baked cookie using dates as the primary sweetener; looking for a good pairing, I used pecans — perfect with their natural butteriness. The first batch was a winner, and these healthy, tasty little nibblers needed repeating!
1 cup whole pecans
1 cup pitted dates
1 tbsp nut butter of choice (or can substitute 1 tbsp organic extra-virgin coconut oil if you prefer)
1 tsp pure vanilla extract
3 tbsp pure maple syrup
½ cup + 1 tbsp light or sifted spelt flour (see note for gf option)
1 tsp baking powder
¼ tsp (scant) sea salt
½ tsp cinnamon
1 tsp lemon or orange zest (optional)
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a food processor, first pulse the pecans until just crumbly. Then add the dates, nut butter, vanilla, and maple syrup. Pulse again until the dates are broken up into smaller pieces (but not fully processed, leave some chunkier pieces). In a bowl, sift in the flour and baking powder, and then stir in the salt, cinnamon, and zest. Add the dry mixture to the processor and pulse until the mixture starts to come to- gether. (It does not need to be fully formed into a dough, but should hold together when pressed or squeezed into a ball in your hand.) Once at this stage, stop processing. Place spoonfuls of the dough (about a couple teaspoons to 1 tbsp in size) on the prepared baking sheet. Bake for 10 to 11 minutes. Remove from the oven, let cool on the pan for a minute, then transfer to a cooling rack. Makes 12 – 14 nibblers (please note: LTEV recipe indicates 16-20 as a yield, this should be 12-15).
Allergy-Free or Bust! For a gluten-free version, replace the spelt flour with 1⁄3 cup of rice flour, 11⁄2 tablespoons of tapioca starch flour, and 1⁄2 teaspoon of xanthan gum. That easy!
Extra-Extra!: Try adding some cranberries, non-dairy chocolate chips, or rolled oats (about 2-3 tbsp of either).
Recipage link here.
Enjoy, and I’m returning with a very special idea that will require YOUR feedback. Please subscribe to my posts to stay in the loop! And, check out Ricki Heller’s Wellness Weekend while you’re waiting!
Sassy says
Odd question, but would walnuts work in place of pecans here? While everyone in my family LOVES pecans, I just cannot stand them. For me, no matter where I get them, they have a nasty aftertaste. So when making things that call for pecans, I usually substitute with walnuts. But as it’s an oil free recipe here, I’m unsure if the different nut would unbalance the chemistry of the cookie. So thinking a pecan batch for them and a walnut or other nut batch for me. If walnuts wouldn’t be suitable. Would another nut? Macadamia maybe as they were quite buttery and creamy? Thanks.
Dreena says
I think walnuts would be the perfect sub, actually! I don’t use walnuts as much because I find I can be a little sensitive to them. Also, here pecans are a little naturally sweeter for the cookies. So, you might want to taste the batter and adjust the sweetener a little if needed. Good luck!
Mirjam says
(Of course I meant your LTEV book in the post below, which I am also happy to have on my cookbookshelf)
Mirjam says
Although I’ve had your ED&BV book for a long time (and two of your other books), I actually never made these cookies until this morning. Wow, how scrumptious these are! Because they’re not that sinful, I already let myself indulge in four of them, so now I keep the lid on the box, so that there are still some left when the children are back from school. This recipe is a keeper!
Alison says
I just had to make these after watching your video. But, I only had 3/4 cup of pecans. I also had no Spelt flour. So, I used 3/4 cup of pecans and 1/4 cup macadamia nuts. I used whole wheat flour (just 1/2 cup as you suggested above). They turned out beautifully! My kids love them.
Thank you.
Dreena says
Wonderful Alison! So pleased they worked out with the substitutions – thanks for sharing that. 🙂