Turtle Oatmeal Cookies with Pecans, Chocolate, and Medjool Dates



Let’s keep this holiday goodie train chuggin’ along, with a new cookie recipe that I made recently for a holiday get together. It’s inspired by the Turtles candy, with a nutty, “buttery” base of toasted pecans, caramel-like Medjool dates, and mini dark chocolate chips. They did not last long. I bet you’ve never had an oatmeal cookie quite like this one – it’s a keeper, for sure! I have to say, it replaces my oatmeal raisin cookies as the new reigning champion. And I didn’t think anything could top those.

Introducing the world’s best tasting cookie dough. Try it and see…


The cookies aren’t too shabby either! My favourite way to eat them is straight from the fridge or freezer. Weird, right? They get really firm and crispy when chilled – almost caramelized in texture – and I just can’t get enough.


I’m so sorry to do this to you, but I’m keeping the recipe a secret.

Don’t be mad.

Sometimes I just want to keep a recipe all to myself. Is that wrong?

I feel horrible!

Ok, ok stop punching your computer screen. I’m only joking! Poor computer screen.

For the full recipe, head on over to Keepin’ It Kind where I’m participating in Kristy’s Vegan Cookie Swap Party.

Edited to add: you can now find the recipe below:

Vegan "Turtle" Oatmeal Cookies

Vegan, gluten-free


4.7 from 23 reviews

Inspired by one of my childhood favourite candies, these "Turtle" Oatmeal Cookies are studded with caramel-like Medjool dates and dark chocolate chips, all surrounded with a nutty toasted pecan and oat base. If you can stop eating the dough for long enough to bake them, you are in for a real treat. This sounds a bit strange, but my favourite way to enjoy these is straight from the fridge or freezer where the cookies get firm and crisp.

16 large cookies
Prep Time
Cook time
Total Time


  • 1 + 3/4 cups pecan halves
  • 2 cups gluten-free rolled oats, divided
  • 3/4 cup gluten-free all-purpose flour (I used Pamela’s brand, see note)
  • 1/2 cup Sucanat or unpacked brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup pure maple syrup
  • 3.5 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 2 teaspoons pure vanilla extract
  • heaping 1/3 cup pitted dates, diced
  • 1/4 cup mini dark chocolate chips (I use Enjoy Life brand)


  1. Preheat oven to 325F and line a baking sheet with parchment paper. Toast pecans for about 9-11 minutes, until golden and fragrant. After toasting, remove from oven and cool for a few minutes. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder (see photo in blog post). Be sure not to over process or the oils in the nuts will release.
  2. In a large bowl, stir the pecan/oat mixture, the remaining 1 cup rolled oats, flour, Sucanat, baking soda, cinnamon, and salt.
  3. In a medium bowl, stir together the maple syrup, melted coconut oil, milk, and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.
  4. In a small bowl, coat the chopped dates in 1/2-1 teaspoon of flour and toss until coated. This prevents the dates from sticking together. Fold the dates and chocolate chips into the dough.
  5. Take about 2 tablespoons of dough, roll it into a ball, and then press down on it with your hand to flatten it on the baking sheet. Space cookies a couple inches apart. Repeat until you have about 16 cookies.
  6. Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes.


Notes: 1) Instead of gluten-free all-purpose flour, you can probably swap it for regular all-purpose flour. Depending on the flour you use, the results can vary. 2) As for the gluten-free flour blend, I recommend using one that is rice based (such as Pamela's brand) and avoid using one that is garbanzo based (such as Bob's Red Mill) to avoid any bean-y flavour.


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{ 118 comments… read them below or add one }

1 Eating 4 Balance December 18, 2013

Turtles are some of my favorite holiday treats! My grandma makes boxes and boxes of them every year. She ties them up in little red bows and as kids we would pass them out to all of our homeroom teachers, administrators, etc. Clicking over now to see you recipe :)


2 Suzanne @ hello, veggy! December 18, 2013

Oh my, STOP IT!! These will be my waistline’s sole destroyer this holiday; so worth it!


3 C December 18, 2013

They have oats and pecans! They’re breakfast! :)


4 Angela December 18, 2013

Eric…is that you? hah ;)


5 Averie @ Averie Cooks December 18, 2013

Oh I love chewy oatmeal cookies with tons of texture and Turtles! These are a perfect cookie for me! And of course that you just nailed them, even being vegan and GF, even better! I bet the dates keep them soft, chewy and pack in the moisture, too! pinned


6 Sarah @ Making Thyme for Health December 18, 2013

I was like, WHAT?! You’re keeping the worlds best cookie dough from us?! Good thing you were kidding,

The creativity from you is endless. I’m not a caramel fan but I think your replacements sound amazing. They look fantastic! Please stop adding to my list of things to bake. ;)


7 Aimee December 18, 2013

Bahahaha! When I saw these my eyes lit up and was like “OMG, I LOVE YOU!!” then I read you weren’t sharing the recipe and instantly was devastated… I wish U could have seen how quickly my smile became a frown. You are a tricky little lady. Thanks for the recipe.. I might have to bump out another cookie in the Christmas baskets this year!! But, I suppose one can never have too many cookies! That’s like complaining you have too much money lol :)


8 Angela (Oh She Glows) December 18, 2013

LOL..my work here is done. jk.
I agree there is never such a thing as too many cookies!


9 mary December 18, 2013

I used to LOVE turtles! I want to make this TODAY!


10 Maggie December 20, 2013

omgoodness!!! I LOVE your piglet avatar!!!!!!!!!!!


11 Danny Lake December 18, 2013

Thank you for sharing this recipe! Every time I make anything with oatmeal it just never comes out right. It’s either soggy or rock hard!
But I’ll keep trying though!


12 Catherine @ Chocolate & Vegetables December 18, 2013

Yum, these look delicious! Heading over to check out the recipe now!


13 Momstarr December 18, 2013

Would these still do well without the dates? Sorry, but chewy things in my cookies interrupt the crunchy goodness. They look good.


14 Angela December 18, 2013

For sure, you can change up the mix-ins as you wish. :)


15 Erica {Coffee & Quinoa} December 18, 2013

These look sooo delicious! Thank goodness you aren’t really keeping the recipe to yourself :) Any cookie with oats + nuts + chocolate is a winner in my book!


16 Anele @ Success Along the Weigh December 18, 2013

You’re too nice not to share with us! ;-)

(And I’m betting my family will be awfully glad you did! YUM!)


17 Erin @ An Inside Job December 18, 2013

These look delicious! I will probably make them this weekend! One question…do you think you would be able to sub almond flour for the gluten free all purpose flour? I love using almond flour :)

Thanks for so many great recipes!


18 Angela December 18, 2013

Hey Erin,

I’m not sure if they would hold together using just almond flour. I would think you’d need a gluten-based flour OR the GF all-purpose for ideal binding properties. I could be wrong though!


19 Amelia December 19, 2013

I used part almond flour part brown rice flour and part coconut flour instead of pamela’s mix, only because that is what I had on hand. Worked great! I doubt all almond flour would work though, since it is more oil/fat based than gf mixes. Just my thoughts :)


20 Angela (Oh She Glows) December 19, 2013

So glad it worked out! thanks for letting me know.


21 dishing up the dirt December 18, 2013

haha! Thanks for sharing. These sound fantastic!


22 Leon December 18, 2013

Phew, I almost yelled NOOO at the screen before realising you did in fact share the recipe. :) The photos look so good, makes you feel like you can grab the cookies off the computer screen.


23 Abby @ The Frosted Vegan December 18, 2013

I was like “WHAT?!” when you said you weren’t going to share the recipe, oh heck no! Love Kristy’s cookie swap!


24 Katrina @ WVS December 18, 2013

Oh my! These are so tasty sounding. Yum!


25 elizabeth~hippy mom December 18, 2013

Hey there Angela, I was at WF today pounding back some Kombucha as I turned the corner in the store what did I see Not your book but it would have been cool if it was PROUDLY sittiing on the shelves of WF or Trader Joes, Sunflower/Sprouts market or In Canadas NAtural Health Food Stores. I hope one day I can go into WF and buy your book and heck Id pick up a case of Glo Bars too… Just sayin !Happy Holidays You!!!


26 The Wooden Spoon December 18, 2013

Oh, no. I could never stop eating turtles when these were around. This has danger written all over it….


27 Michelle Miller December 18, 2013

Very funny! In my mind, I was thinking of your Ultimate Oatmeal Cookie recipe, and what changes would need to be made to make these.. glad I won’t have to guess!


28 Koko December 18, 2013

I just made these for a fellowship on Saturday and they are fantastic. I already know they will not last until then in my house. Also, thanks for the warning about eating the dough … it’s addictive.


29 Angela @ Eat Spin Run Repeat December 18, 2013

Oh my….. screw the baking, I’ll just have the dough please! :) These look ridiculously good. Fun fact: When I was a kid, I loved eating frozen cookies too. My mum would freeze batches of oatmeal cookies (I’m assuming it was so that we wouldn’t eat them as fast), but that never stopped me. Must be an Angela quirk lol!


30 Marquelle December 18, 2013

Do you think an oat flour would work? I don’t have any gluten-free flour on hand and I’d love to keep them gluten free!


31 Sabrina @ Living, Learning, Eating December 18, 2013

I made turtle oatmeal cookies today and they’re to die for, but definitely not as nutritious as yours – mine are an old family recipe with lots of butter, white sugar, and eggs. I’ll have to try these out for a less sinful alternative. We’ll see how the family likes them!


32 Jessica December 19, 2013

I also wonder about a flour swap, using spelt in place of the GF flour. I live in a very remote area and good GF flour isn’t really available but I want to make these to bring to my wheat sensitive sister for Christmas and spelt flour is what we have up here. Would you please be able to help me out with a substitution, how much should I use?


33 Danna September 22, 2015

Did you ever make these with the spelt flour? Also don’t have GF on hand and wanted to try with spelt… would love to hear if it worked out.


34 winnie December 19, 2013

these look great … I’m wondering about substituting brown rice syrup for the maple syrup. It’s a much thicker, treacly consistency … but it’s what I have on hand, and we like to use what we have on hand. I also use brown rice syrup in my bijou peanut butter cups, which thickens the mixture like maple syrup does. Thanks for the recipe!


35 Veronica @ Veggie V December 19, 2013

I love cookies (and just about anything else) straight from the freezer.

Years ago – before I saw the light (haha) – I left a box of Pop Tarts in my car in the winter, and my love of frozen pastries was born!


36 Amelia December 19, 2013

Ang, I made these this morning as a gift for a few friends. Holy moly they are delicious! I used coconut sugar in place of the sucanat and my own blend of gf flour, but kept everything else the same. It took so much will power not to drink the ‘wet’ ingredients before adding to the dry. Oh, and once you add the two mixtures, it was like toffee caramel heaven. My husband (who is VERY picky) stated that he would have no problem just eating the dough because it was SO good. I agree! Thanks!


37 Christina @ The Beautiful Balance December 19, 2013

I would eat the batter by the spoonful!


38 Jessica Eagle December 20, 2013

Thank you Angela for that wonderful recipe :) Can’t wait to try it. I have a quick question though. I only have the Bob’s Mill gluten-free all-purpose flour mix at home. I don’t have access to the Pamela’s Brand in my region. So, I’m wondering if you have a homemade gluten-free all-purpose mix recipe to suggest me ? I pretty have most of all the gluten-free flour here, so I can definitely make an interesting mix. However, I don’t know which one to use and in what proportion. I would really appreciate if you can help me with this one :) Thanks in advance and have a nice weekend.


39 Susan December 22, 2013

I used the Bob’s Red Mill because it was all I had and they turned out delicious. Not beany!


40 Kathleen @ Kat's Health Corner December 20, 2013

I love parties with milk and cookies! I’m all in! <3


41 Shaina December 20, 2013

LOL, you got me (:


42 Julie Meulemans December 21, 2013

These cookies are so delicious even my teen daughter approves. And she’s a tough nut to crack…


43 Jacky December 21, 2013

O.M.G.! I just made these. Best. Cookies. Ever! Amazing! Only thing I did was to make them half the size so I have more of them. I’ve baked them to take to my office on Monday, but they may not make it. Or I just have to bake another batch….. seriously fabulous!!!!!!


44 Susan December 22, 2013

Just made these for my sister who is gluten-free and visiting for Christmas. So delicious! Even my very picky husband couldn’t get enough!


45 Beka December 23, 2013

Made these… they were good but have to admit, your Oatmeal Choc Chip are a lot better. :) But it was a nice change with the dates and less work to make them.


46 Tessa Trach December 23, 2013


I was wondering if you have seen this website before and your thoughts on other butter replacements to use.


47 Rose December 23, 2013

OMG best cookies ever! Thank you! I made a couple of changes to mine based on what I had on had. 1. I used spelt flour. Not technically GF but my son is GF sensitive and can tolerate Spelt. 2. I used coconut sugar instead of succulent. 3. Instead of mini chips (Whole Foods was sold out!) I used the larger dark chocolate disk shape chips.
I would recommend more chopped dates in the recipe as I couldn’t really taste them in the cookies.
I would also recommend not making these on Dec 23 with the plan of using them for Santa’s cookies. I doubt I will be able to save 1 for him! haha


48 Angela December 23, 2013

I made these tonight and my husband and I are already obsessed! So good…I hope the rest make it to our Christmas Eve dinner tomorrow! Also, I’m evil because I ate all the cookie dough before the husband came home ;)


49 Eileen December 28, 2013

These look fabulous, can’t wait to try them. Was wondering if there is a replacement for the coconut oil, since we are plant strong?


50 Julia January 4, 2014

These are fantastic! Thanks for sharing. I sent them to my in laws for Christmas and they were very much enjoyed. I tried them…or really, I tried four (!) before sending them and looked forward to making them again.
Tonight is the night! With snow on the way they seemed perfect, but I thought I’d share some variations I made… I didn’t want to use sugar since we are trying to avoid it, so I substituted date sugar (still used the maple syrup) also left out the chocolate (hard but true) and added a few more half pieces of toasted pecans. They are great, still!! I made my flour (thanks vitamix) using Isa’s recipe from her cookie cookbook.
Do you ever cook with date sugar?
Thanks for all the yummy recipes you share!


51 Andrea January 10, 2014

Whoops! I forgot to add the sugar and … They turned out lovely and sweet enough! Thanks for another scrumptious recipe. My only other variation was deliberate: using pumpkin seeds instead of pecans due to nut allergies. I love that I can rely on your recipes and make them work for my family!


52 Ann January 10, 2014

This dough is proof that God loves us and wants us to be happy!!!! I cannot wait until the cookies are done…. maybe I will share some with my kids;-) I’m excited to try them right from the freezer…yum!! My favorite way to eat cookies– frozen!! I hate to admit it but I already devoured the Healthy Strawberry bars ( big family favorite) in 3 days…. I guess I did share 1/4 of the pan with my hubby. Keep posting more outstanding recipes!!!! Oh, fyi…I’m I. LUV with coconut sweet potato fries too!! Really just addicted to sweet potatoes, butternut squash, every orange veggie…


53 Karmen January 16, 2014

Hi Angela! I just took these out of the oven and they are delicious! I recently switched to a vegan diet and you and your site have been such an inspiration. I’ve made many recipes and my family can’t get enough, especially the pasta with avocado cream sauce…oh my!! Thank you for sharing your story, thoughts, and recipes. :)


54 michali January 21, 2014

They are soooooo good, my family loved them, only problem is we can’t stop eating them…
next time I make them ill have to double the recipe!!


55 Jessie Minassian January 22, 2014

Just made these with my daughters and we all gave them a big thumbs up! Adding this recipe to our other favorites from this season: Peanut “Better” Balls, Oat Squares with Chia Seed Jam, and that magnificent Best Shredded Kale Salad (E-V-E-R). Yours is the only site I’ve found where I’m confident enough to make a dish for company before I’ve tried it. You never disappoint! Keep rockin’ on.


56 Danny January 22, 2014

These are amazing, I can’t get enough :)
It is a shame that schools are all nut free these days, my daughter also loves them and they are a great mid day snack..

oh did I mention? Yum, yum, yum, yum, yum!!



57 JenC January 24, 2014

This is everything I love in a cookie! So good – thanks for the recipe!


58 Jenny Pepper January 28, 2014

I could not get these to hold their shape at all! So I had to make them as a crumble and eat them with a bowl and spoon. They were AMAZING! Also great over ice cream.
Thank you.


59 Megan February 1, 2014

I just made these and hooooly cow. My house smells like Christmas and I’m looking for “broken” ones that need to be eaten.

I skipped toasting the pecans and processing the oats, and I used the Bob’s AP GF flour, and they still turned out pretty great. Thanks for sharing this recipe! I can’t wait to bring these out at my Super Bowl party tomorrow.


60 Jennifer February 10, 2014

The husband: “Oh, mmm. These are good. Are they Vego Gluto Organo Fruity Something or Other?” Yes, my dear. The better to tempt you with!

I used walnuts instead of pecans and made my own flour blend using the almonds and sweet rice I have on hand (1:1 almond flour to sweet rice flour). They are just scrumptious! Thank you!


61 Shayna February 19, 2014

I just made these for my book club and they are fantastic. I used sunflower seeds instead of pecans because I needed them to be nut free and I used whole wheat flour because I didn’t need them to be gluten free. My kids will love these too! Thanks for another fabulous recipe.


62 Noreen February 26, 2014

Loved the cookies…always trying to find great snack ideas with great ingredients for my 4 boys who are always looking for Oreos! Lol …I did not have any gluten free all purpose flour so i added some whole wheat flour, just had on hand,…did not have any dates…so I added a few raisins!!

All I have to say or should I say all they had to say was these are awesome Mom!
Thanks for the awesome reciepe!!


63 Noreen February 26, 2014

Thank you for the awesome cookie recipe! I’m always looking for a good snack recipe for my 4 boys who are always looking for Oreos! Lol!

I did not have gluten free flour on hand son I used whole wheat and no dates either so substituted raisins, which were awesome with the chips! Yum!

Thanks for an amazing recipe!

Noreen Cunningham


64 Christine March 2, 2014

I just made these last night for the whole fam….everyone devoured them! I had run out of coconut sugar so I added 1/4 cup more maple syrup instead and they came out just devine!!! Thanks for this awesome recipe Angela!!!


65 Kristen March 2, 2014

Holy crap those cookies are beyond delicious! Just eating the dough was amazing but once they were baked, the gooey chocolate morsels coating the pecans and oats was an unbelieveble party in my mouth.


66 Mary Kate March 9, 2014

I love these! I’ve made them three times in the past three weeks. For the last batch I doubled the amount of dates and omitted the chocolate chips and I have to say I love them even more that way than with the chocolate. Perfect nutty crunch with tea. Thank you Angela!


67 Chris March 12, 2014

Hey Angela!

Just wanted to thank you a million times over for this magnificent recipe!!! I had a chocolate chip cookie craving, but the pact I made with myself is that I would have to make it from scratch. I did use regular AP flour and it still turned out great! I may try spelt next time. The toasted pecans really made a humongous difference; typically I get lazy and just put them in recipes raw and untested, but, boy, it was worth it to toast them! I just want you to know that my husband—a picky eater—told me to “keep this recipe because it is really good!” We both loved the dates, too. It is not as sweet as a raisin or cranberry, so it doesn’t overload the cookie’s flavor. Just an unbelievable cookie that I will be using this year for Christmas gifts. Hands down, the best cookie we’ve had to date! Thank you thank you thank you!!!


68 Laura March 12, 2014

If I vacuum packed these, do you think they would keep for a month or two at room temperature? The reason I ask is because I am going to be in Alberta in the field, sleeping in tents for 2 months, but they do not have many Vegan food options for someone in the military. Soooo, I will be making lots of snack foods to bring with me alongside my raw protein supplements! Thanks!


69 PinaColada March 20, 2014

Haha – I can’t believe you joked about withholding the recipe – I was thinking, whatt? What is she doing to us? I like your sense of humour! :p Thanks for sharing the recipe :)


70 Angela Esplin March 28, 2014

I’ve been following your recipes for a while now & always enjoy them! Thank you so much for sharing such yumminess with us all, as these sure are tasty! I found it impossible to roll them into a ball as they were soooo sticky & crumbly though, so I baked them as one on a cookie sheet, then cut them into squares. Any thoughts around how to overcome this issue? Thanks again!


71 lillian March 29, 2014

Can’t wait to make these! They look mouthwatering!


72 Ruth May 5, 2014

These are the best cookies ever, my 4 year old and I LOVE them. I actually couldn’t stop eating the dough and fully had these for breakfast the next day.


73 Bridget May 10, 2014

I just made these with all purpose glutenfree flour (from SarahBakes Gluten Free Treats) and they came out superb! So yummy and Carmely. Thanks so much for this great recipe. It’s so inventive.


74 Corey May 28, 2014

These taste amazing and are easy to make. A truly unique cookie that anyone could enjoy. HIGHLY recommend.

I used regular flour and they turned out great, in case anyone’s wondering!


75 Kristen June 22, 2014

Hello! First off I love your cookbook! It’s amazing! I have a question…could I use noor dates instead of medjool dates? Do you know the difference? I accidentally picked up noor instead of medjool say Costco!


76 Sheryl July 23, 2014

These were fabulous! I loved the “caramel-like” taste of the dates. I did, however, have an extremely hard time getting the dough to stick together when rolling the balls. I had more dough on my hands and had to coat my hands in flour with each roll. I gave up after 12 cookies and had the rest as a breakfast “granola” topped with greek yogurt, cherries, and milk! Just as tasty! :)


77 Leah August 21, 2014

Do you think this would work alright with light spelt flour? I love it! It’s so much easier to digest than all-purpose.


78 Milissa September 19, 2014
Recipe Rating:

The last week or so has been chilly here in St. Louis…although we’re back into the eighties for the weekend…anyway, my kids were wanting cookies to go with fresh apple cider and I was looking for something different from the usual oatmeal cookies we make and this was so tempting. I didn’t have all the ingredients on hand and the rain discouraged me from a trip to the market so I improvised. Used some sunflower seeds and pumpkin seeds in place of the pecans, added some chia and hemp seeds for fun, included a “flax egg” to be safe. I’m sure they aren’t as delicious as your gorgeous version but they have certainly been thoroughly enjoyed in our house. I can’t wait to follow the recipe to the letter. Thinking of making a version with a little cocoa powder and instant coffee crystals…mocha turtle cookies seem like a yummy idea to me!


79 Cindy September 23, 2014
Recipe Rating:

Loves it!!! I made it with quick rolled oats. Is that ok? Was it suppSe be regalur rolled oats ?


80 Angela (Oh She Glows) September 26, 2014

Yes I always use regular rolled oats in my recipes, but glad it turned out anyways.


81 Charlie October 12, 2014
Recipe Rating:

I made these yesterday and omg, they are so good! I’ve always loved raisin oatmeal cookies, but these are definitely 1000x better; the mix of flavours is great (and turtles were my favourites as a child too ;)). I froze them and I have to agree that they are at their best cold!


82 Nina Vrolijk November 13, 2014
Recipe Rating:

I just made these. Best cookie so far!


83 Zoë November 27, 2014

Cookies and cream: your vegan turtles with coconut yogurt — heaven!


84 Tami December 22, 2014
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These are seriously fool proof! I’ve made them 3 times and every single time minds were BLOWN! (one time I subbed almonds for pecans and it worked out great) It’s my go to cookie, and I plan on making a huge batch for holiday baking this year. They are so incredibly delicious. Amazing job on these Angela.


85 Ana December 28, 2014

Any subs to make without sugar?


86 Jayla C. January 1, 2015
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I subbed all-purpose flour with sprouted spelt flour and the cookies turned out amazing!!! They are soft, chewy and simply irresistible! Had some with Coconut Bliss ice cream, it was heaven on earth!!! Thank you for sharing the recipe!!!!


87 Michelle January 11, 2015
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This is the first recipe I made from this website and OMG!!! My very skeptical husband said I need to make these all the time. My three year old daughter smiled and ate happily when I gave her one of these cookies. These are my absolute favorite oatmeal cookie I’ve ever had. I will use this recipe whenever I need an oatmeal cookie!


88 Annaliese January 11, 2015

These are great….a little late to this recipe, but so glad I tried it! Took a few of these to my grandma for card-playing snacks, and she loved them. Well, we all loved them…making another batch to share with a old friend over coffee…he’s a baker, so I hope he likes them as much as I do, and I am pretty sure it’ll be his first vegan cookie! Thanks again :)


89 Jen February 4, 2015

Would these work as well if I substitute walnuts for the pecans?


90 Claire Swift February 26, 2015
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Wow, just made these and they are INCREDIBLE! So decadent. So addicting. They definitely don’t taste as wholesome as they are! I love the addition of dates, they are perfectly turtley! When I tasted the batter I thought they might be a bit too sweet for me, but through baking the sweetness mellowed out. also FYI I used regular all purpose flour and it worked great!


91 Michelle March 13, 2015
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Made these last night for my coworker’s last day before mat leave. They are SO FRIGGIN’ good! The “dough” is absolutely delicious raw – and no guilt because there are no raw eggs :)
And they turned out perfectly – love them. I threw in some extra chocolate chips (cause, why not?!) – I love these – they will be a new go-to comfort cookie. And I agree, they replace the basic oatmeal/raisin or oatmeal/chocolate cookie – the dates and pecans see to that!
thanks for another keeper, Angela!


92 Alison March 29, 2015
Recipe Rating:

Hi there, they came out dry for me. The only variables I can think of are: cooking with two preschool boys and sub’d coconut four. Suggestions? Can’t find Pamela’s flour


93 Annalise September 19, 2015

Hi Alison, I made my own flour blend:
1/4 cup + 2 tbsp brown rice flour
1/4 cup sorghum flour
2 tbsp arrowroot starch or potato starch

I’d encourage you to try this recipe again. These cookies are wonderfully healthy and packed with flavor! Good luck. :)


94 Alex April 12, 2015
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AMAZING. So much flavor.


95 Patrick May 23, 2015
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All I can say is ‘Awesome’ vegan cookie recipe. Thank you for sharing.
I modified the recipe because I didn’t want brown sugar in them.

Instead of 1/2 cup brown sugar, I took 1/2 cup of puree dates and 1 tablespoon honey. Blend the dates with the wet ingredients and incorporate into dry ingredients.
In lue of chopped dates, I put dry blueberries. Raisins, dried apricots or any dried fruit would work.


96 sb July 5, 2015

These look delicious. I am wondering though if you would consider posting the nutritional information for your recipes with your posts (e.g. calories, proteins, fats, carbs etc)?


97 Annalise September 19, 2015
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What a lovely recipe! These cookies are delicious, healthy and easy to throw together. Thanks for another wonderful recipe, Angela! :)


98 Annalise September 19, 2015

I used coconut sugar and they turned out lovely.


99 Heather September 26, 2015
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The only thing I can complain about is that they take 12min to bake. In which time I ate 1/3 of the dough. Omgoodness soon good & tasty & crunchy edged. YuM
Made a 2nd batch with Walnuts vs Pecans – just as yummy


100 Julia January 1, 2016
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I had to replace so many ingredients because I didn’t have them in my pantry : Rye flakes instead of rolled oats, macadamia instead of pecans, coconut sugar instead of Sucanat, flax milk instead of almond milk and no vanilla extract :(
and to my surprise, it turned out AMAZING ! Crunchy and chewy at the same time, full of flavours and I couldn’t be happier ^^

Thank you for this recipe, I printed it and will keep it forever :)


101 Larisa January 8, 2016

Can I use prunes instead of dates?


102 claudia March 14, 2016
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made them. not a fan at all.


103 Angela (Oh She Glows) June 1, 2016

Hey Claudia, So sorry to hear that you didn’t enjoy these! Can you let us know what went wrong?


104 Rachel April 10, 2016

Would coconut flour work?


105 Cailin Grant-Jansen June 15, 2016
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These cookies are heavenly! Using pecans as a base is such a good idea, delicious! I made these at the cafe I work in and we sold them all in no time! Thanks for the recipe :)


106 Kathryn October 29, 2016
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I made these cookies to give to my neighbor, a sweet but ailing older man who lives alone. He always knocks on my door when he notices I have a package on my doorstep that I haven’t retrieved (I always forget to check the mail), so I wanted to repay his neighborly kindness with a bit of my own. I know he’s going to love these! I was originally planning to make your jumbo chocolate chunk cookies today, but I couldn’t find arrowroot flour, so I ended up going with these instead. They turned out so perfectly moist, chewy, and delicious! Sweet but not cloyingly so. I followed the recipe as-written except that I added chopped up chunks of 54% dark chocolate instead of chocolate chips. This one’s a keeper!


107 Angela Curran December 19, 2016

Hi Angela,

Love your cookbooks and blog! For the flour, is the measurement for after the flour is sifted? Or straight from the bag?

Thank you so much and happy holidays!



108 Jen December 29, 2016
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These are the best cookies I have ever made. We don’t have a food processor, so the oats went in whole and the pecans chopped. “Fantastic” is how my husband describes them.


109 Pattie January 5, 2017

The directions say to preheat the oven to 325F but to bake at 350… I’m pretty sure I should bake at 350, but wanted to double check? What did everyone else bake at?


110 Kruti Mehta January 10, 2017
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WOW, my family adored these! We made them with regular (not GF) flour, coconut sugar and without dates because we wanted to eat these immediately after reading about them and that’s all we had on hand. Needless to say, they were divine. I think the only thing I’d change next time (oh yes, there will be a quickly approaching next time) is that I’d add less sugar/maple syrup if I were to include dates. I felt like these were already on my extreme scale of sweetness and I don’t think I could’ve handled the sugar content if dates were added. Just a heads up for those also a bit sensitive to sweetness! Thank you for all the wonderful recipes as always–they’re so enjoyed both by my family and home and by my friends on campus!


111 Charlene Carr January 11, 2017
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Now, they don’t rival Turtles, but for a much healthier alternative, my gosh, these are yummy!!! And hearty, too. Just two cookies feels like a mini-meal. Thanks for the recipe. :D


112 Angela Liddon January 12, 2017

Thank YOU for the great comment! So happy you’ve enjoyed the recipe.


113 Tori January 16, 2017
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I made these today, and they were delicious. Thank you for the recipe! I started following your blog and trying recipes 3 years ago, and now nearly all the meals I make come from your books or blog. I’ve been vegan for over 10 years, but was never much of a vegan cook until I found this website!


114 Angela Liddon January 16, 2017

Oh, I’m so happy you liked the cookie recipe, Tori! And thanks so much for your lovely comment. :)


115 Cyd January 19, 2017
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Hi Angela,
If you could please comment on why I could not get these to hold together. Every time I tried to roll them they crumbled so I put them in a smaller cookie sheet to bake them as bars. The batter was delicious, I made no substitutions so not certain what I did incorrectly. They are baking now – taking longer than if I had accomplished cookies.
Also, is the oven temperature 325 or 350 degrees – both temperatures are listed on the recipe.
Thank you so much for all you do and all of your delicious recipes!!


116 Angela Liddon March 17, 2017

Hi Cyd, I’m so sorry to hear you ran into problems! I’m not sure what might have been the cause; I haven’t encountered this issue with these cookies before. Is it possible somewhere along the line your ratio of dry ingredients to wet got thrown off accidentally? On the plus side, it sounds like you made the best of the situation with those cookie bars–yum! In terms of oven temps, the pecans should be toasted at 325, and then the cookies baked at 350. Hope that helps clarify!


117 jamie Mayden February 2, 2017
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WOW!!! My kids and I love love love them!


118 Kat April 15, 2017

Hi Angela!
Thank you so much for sharing this gorgeous recipe! So glad I have found your website!
I have a question please, havent found the answer in comments here.
What is the best way to store these cookies to keep them fresh? Airtight container I guess? How long do you think they last until they go bad?
Keep on baking and blogging, please :)


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