date pecan pinwheel cookies

I love holiday baking. The family traditions, the comforting aromas, the delicious flavors. It gives me all the festive feels. These date pecan pinwheel cookies are the epitome of all of that for me. They remind me of my mom, who bakes them for us every holiday season, and they are a hit with the whole family. I love how unique they are- not your average holiday sugar cookie for sure. But they also come together easily, and look pretty fancy as well! My mom was kind enough to leave me a batch of this cookie dough in the freezer, so I could bake them up myself when the craving hits, which is what I’ve just done now. I love how they get nicely golden brown with a crisp edge, yet maintain a soft and gooey interior that is almost reminiscent of caramel! So heavenly. I highly recommend you add these to your holiday cookie rotation. They would make an excellent addition to a festive cookie swap as well. Happy Holidays, y’all!

Date Pecan Pinwheels:

  • Filling:

    • 8 oz medjool dates, chopped

    • ½ cup granulated sugar

    • ½ cup water

    • ½ cup pecans, chopped

  • Dough:

    • ½ cup unsalted butter, room temperature 

    • ½ cup brown sugar

    • ½ cup granulated sugar

    • 1 large egg

    • ½ tsp pure vanilla extract

    • 2 cups all purpose flour

    • ½ tsp baking soda

    • ½ tsp salt 

For the filling, add the chopped dates to a saucepan with sugar and water. Bring to a low boil, reduce heat and simmer, stirring and smushing frequently until the mixture is soft and creamy. It’s okay if it’s a bit lumpy. Set aside to cool. Finely chop pecans and reserve for later.

For the dough, cream together butter and sugars in a stand mixer or hand mixer until smooth, then add egg and vanilla until well combined. Sift together the flour, baking soda & salt, and then slowly incorporate the dry ingredients into the wet, careful not to over mix. The dough will be quite thick. Divide it into two rounds, and chill for a couple hours in the fridge. You can also refrigerate the dough overnight at this point, but just let it come to room temp a bit when you’re ready to assemble so that it’s easier to roll out.

To assemble and prepare for baking, remove the dough from the fridge. Roll one part out on floured surface into a rectangle (about 5-6” x 11-12”), then spread half of the cooled date filling evenly on the dough. If filling seems too thick, add a little water to thin it out to get a more spreadable consistency. Sprinkle on ¼ cup chopped pecans. Carefully roll up into a log shape with wax paper or plastic wrap. Repeat process for second round of dough, then refrigerate both until they are well chilled through. You may also freeze them at this point until you are ready to bake.

Preheat oven to 350 F. Remove dough logs from fridge or freezer, and cut approximately 1/4-1/2" thick cookie slices. Lay on parchment-lined baking sheet, and bake for about 10-12 minutes, until they’re starting to get golden, which will yield a crispy edge and gooey interior. Cool cookies on baking sheet for a few minutes before moving them to a cooling rack to cool completely. Enjoy! These are best on the day they are made, as they maintain their crisp edges and gooey interior, but will remain deliciously soft & chewy for the next several days stored in an airtight container.

grain-free pecan pie bars

I can’t believe the holiday season is soon upon us. This year has really flown by! One of the first things that comes to mind when I think holidays is holiday baking! From festive pies at Thanksgiving to cookie exchanges at Christmas, I’m truly here for it all! Pecan pie is a southern fave for good reason- that gooey caramelized filling, with candied pecans, and a buttery shortbread crust is hard to beat. But to be honest, many pecan pies can be sickeningly sweet, and I’m not a huge fan of the corn syrup filling that is traditionally used. I also understand pies can be a bit of an overwhelming undertaking, and so I love the approach of somewhat more casual pecan pie bars! These in particular are made with a coconut milk and date filling, along with a butter and almond flour based crust. Plus lots of gooey pecans!

These are equally as delicious as their pie-counterpart, but can be eaten with your hands! Served in a bowl topped with a big scoop of ice cream ain’t bad either, just sayin’. My bestie Rachel Mcconn at Rachel Mcconn Wellness (who I’ve baked with before & also loves a good sweet treat) developed this grain, gluten, and refined sugar- free pecan pie bar recipe, and asked me to test out the recipe for her. Okay, fine, twist my arm ;) These turned out super tasty- not to mention made the house smell absolutely fantastic- and I think they’d make a perfect addition to any holiday table. She has offered to share the recipe with my readers- so head on over to her site for the recipe! As always with RMW recipes, these are free of all gluten, grains, and refined sugars, so those with any allergies or restrictions can still indulge freely as well. Hope you enjoy, and happy holidays!

classic fudge brownies

There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!

Classic Fudge Brownies:

Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.

In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired. 

Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.

*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.

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turmeric rye banana bread

Honestly, who doesn’t love a good banana bread?? I feel like it’s one of life’s simple, but oh so delicious pleasures, and always nice to have on hand. It can be made as healthy or as decadent as you want, but I tend to love the heartier loaves chock full of good-for-you ingredients like whole grains, nuts, and seeds. My husband and I have been on a bit of a banana bread kick, and he recently whipped up such a unique & tasty version, I just had to share. Fresh ground turmeric really shines through in both flavor and appearance, giving this moist loaf a beautiful golden hue, and rye flour lends a hearty, but not overpowering hand. The pecans, hemp hearts, and chia seeds add a lovely texture, and the raw honey creates just the right amount of sweetness. It’s damn near perfect on its own, but lightly toasted with a pat of butter (or carrot cake jam, as pictured above), and it’s absolute heaven!

Turmeric Rye Banana Bread:

  • 7 oz whole wheat flour

  • 3 oz rye flour

  • 1 tsp ground turmeric

  • 1/8 tsp black pepper

  • 1/2 tsp ground cinnamon

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 4 oz butter, melted

  • 4 oz raw honey

  • 2 large eggs

  • 4 extra ripe bananas (2 mashed, 1 chunky, 1 sliced)

  • 4 oz almond (or other non-dairy) milk

  • 1 tsp pure vanilla extract

  • 1/2 cup pecans, toasted & chopped

  • 1/4 cup hemp hearts

  • 1/4 cup chia seeds

Preheat the oven to 350 F. Sift both flours, baking soda, turmeric, black pepper, cinnamon, and salt into a large mixing bowl. In a separate bowl, mix the butter and honey together until smooth. Add the eggs, mashed bananas, almond and vanilla extract to the butter mixture until well combined. Then add in the chunky banana pieces as well. Fold in the flour mixture, then gently add the pecans, hemp hearts, and chia seeds. Grease a loaf tin, and pour in the batter, smoothing and evening out if necessary. Top with reserved sliced bananas. Transfer to the oven and bake for about 50-60 minutes, or until the top is golden-brown and bananas are lightly caramelized. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

*Adapted from Banana Bread from BBC.

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salty nutty cereal cookies

Who doesn’t love holiday baking? I’m all about a cookie exchange, and these salty & sweet ones are sure to be a crowd pleaser. They don’t necessarily scream holidays, per se, but I think they fit in perfectly with a platter of otherwise festive cookies. And they’re super delicious, so who really cares? My mom has been baking up batch after batch of them this past week, and I have to say, I’m a huge fan. I love a sweet & salty flavor combo, and the almond flour & pecans lend the perfect amount of nutty goodness. Feel free to use a simple flakey cereal of your choice, or mix it up with a crunchy granola! You could even make them gluten-free by subbing in your fave GF flour for the all-purpose. These babies are super versatile, so have fun with it, and enjoy! Happy holidays!

Salty Nutty Cereal Cookies:

  • 3/4 cup coconut oil or unsalted butter

  • 1 1/4 cup dark brown sugar, packed

  • 1/4 cup pure maple syrup

  • 3 large eggs, at room temperature

  • 1 tablespoon pure vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/2 cup almond flour

  • 1 ½ teaspoon baking soda

  • 1 ½ cup old-fashioned rolled oats, toasted

  • 2 cups flakey or crispy cereal (your choice!)

  • 1/2 tsp flaky sea salt, plus more for topping

  • pecan halves, for topping

Preheat oven to 350° F. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool. Beat coconut oil, brown sugar & maple syrup together on a medium speed until well incorporated. Add eggs and vanilla, mixing until fluffy, about 5 minutes. In a separate bowl, stir together flours, oats, baking soda & salt. Slowly add to the butter egg mixture. Add cereal and mix until combined. Refrigerate dough for at least 4 hours (overnight is better, but feel free to bake off a few right away too!). Line cookie sheet with parchment paper or nonstick baking mat. Measure out heaping tablespoon-sized balls and spread evenly on cookie sheet. Flatten the cookies a bit with your fingers, top with a pecan half and sprinkle with flaky sea salt. Bake for 8-12 minutes, or until lightly golden brown. They will continue to harden a bit post-baking, so it’s okay if they look a tad underdone. Cool on cooling rack and enjoy!

*Adapted from Salted Oatmeal Corn Flake Cookies by sweetish.co.

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ranger cookies

Ranger Cookies are a childhood favorite of mine- they always make me think of home. My mom got the recipe from a neighbor in the Texas Hill Country after she brought over a freshly baked batch, and we quickly became enamored. The original recipe calls for shortening (butter flavored Crisco!), but for health's sake I have updated it to either unsalted butter, or if you want an extra coconut kick, coconut oil. I love the combination of sweet and salty textures with the corn flakes, pecans, coconut, and oats! There are several names and variations out there for these cookies- Cowboy, Everything, Kitchen Sink, but to me they will always be Rangers. I recently got the opportunity to whip up a batch of these as part of a steamy shoot for Sports Illustrated Swimsuit! The retro, 50s housewife-inspired looks were sexy & fun, and any shoot that requires me to eat cookie dough is a win in my book! I hope you enjoy these as much as I do.

Ranger Cookies:

  • 1 cup unsalted butter, diced (or coconut oil)

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • ½ tsp salt

  • ½ tsp baking powder

  • 2 tsp baking soda

  • 2 cups all-purpose flour

  • 2 cups Corn Flakes (or similar cereal)

  • 2 cups rolled oats

  • 1 cup unsweetened coconut, shredded or flaked

  • 1 cup pecans, toasted and chopped

Preheat oven to 350 F. Combine butter, sugars, eggs and vanilla using a stand mixer fit with a paddle attachment on medium-low speed. Add salt, baking powder, baking soda and flours, mixing until no lumps remain.  Finally, mix in corn flakes, oats, coconut and pecans.  Drop by heaping tablespoonful onto a cookie sheet and bake for approximately 10 minutes or until cookies are lightly browned. Let cool and enjoy! Dough and cookies also freeze well.

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*Photos by Taylor Ballantyne