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Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the cassava flour, baking soda, salt, and ground cinnamon until well combined. Set aside.

In a separate large bowl, whisk the large eggs until lightly beaten. Add the honey, melted coconut oil, and vanilla extract, mixing until smooth and fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.

Gently fold in the finely chopped dates, walnuts, and pecans until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon if desired, as they will not spread much.

Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when removed from the oven but will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3-4 days.


Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the cassava flour, baking soda, salt, and ground cinnamon until well combined. Set aside.

In a separate large bowl, whisk the large eggs until lightly beaten. Add the honey, melted coconut oil, and vanilla extract, mixing until smooth and fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.

Gently fold in the finely chopped dates, walnuts, and pecans until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon if desired, as they will not spread much.

Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when removed from the oven but will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3-4 days.
