• Baking sheet
• Large mixing bowl
• Small saucepan
• Food processor

For the Cookie Base:

• 2¼ cups almond flour
• ¼ t baking soda
• ¼ t sea salt
• 5 T coconut oil, melted
• 1 T maple syrup
• 2 T almond milk
• 1 t vanilla extract

For the Filling:

• ⅓ cup chopped dates, soaked in hot water for 10 minutes and drained
• ¼ cup coconut oil
• 1 t vanilla extract
• ¼ t almond milk
• ⅛ t sea salt
• 5 T maple syrup
• 1 cup pecans, chopped

• Preheat the oven to 350ºF and line a baking sheet with parchment paper.
• To Make the Cookies: In a large mixing bowl, combine the almond flour, baking soda, and sea salt. Whisk in coconut oil until it becomes a crumbly dough.
• Stir in the maple syrup, almond milk, and vanilla, then roll into 1½-inch balls.
• Flatten the balls of dough and use your thumb to make a small indentation on top of each to hold the filling. Set aside.
• To Make the Filling: In a small saucepan over low heat, melt the coconut oil, vanilla, almond milk, sea salt, and maple syrup. Stir for about 5 minutes.
• Remove from heat and transfer to a food processor. Add the drained dates and pulse until smooth. Stir in the chopped pecans and scoop the pie filling onto each cookie.
• Place them on a prepared baking sheet (at least 1 inch apart) and bake for 14 minutes. When the bottom of the cookies are golden brown, remove from oven and let cool for 15 minutes. Serve and enjoy!