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Mondayzzzzz. They’re ALWAYS better when cookies are involved. So I do have quite a nice treat for you today- Vegan Cashew Butter Pecan Cookies. Guys, I have yet to come across silkier or creamier nut butters than Georgia Grinders. I used their Cashew Butter for the cookie filling and topped them with Pecan Butter. Verdict? Equally heavenly. Georgia Grinders uses NON-GMO nuts, which is a huge plus in my book. Also, they slow roasts the nuts and oh em gee the most decadent texture and flavor forms. Vegan Cashew Butter Pecan Cookies are also special because I used a can of chickpeas! It’s always a wonderful feeling when you can take healthy ingredients and make them taste like a rich and decadent dessert. I fed the cookies to the fiancĂ© and fam, and they are obsessed, which is always a great indication of a successful recipe. Between the cashew butter, pecan butter, dates, a little bit of maple syrup and more, I know that you too will fall in love with these amazing cookies.

A little bit of nut butter and cookies are good for the soul. What does cookie monster say? “Today we will live in the moment, unless it’s unpleasant, in which case, we will eat a cookie.” I just love that <3


Enjoy your Monday and every other day! It’s always what you make of it. So go out there, believe in yourself, work hard and make it happen today. Also, don’t forget to eat some cookies.

Thank you Georgia Grinders for sponsoring this post and supporting upbeetandkaleingit!


Vegan Cashew Butter Pecan Cookies
A delicious and easy healthy cookie recipe!
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  1. 1 can chickpeas (rinsed, drained)
  2. 3 tbsp oat flour
  3. 5 pitted dates ( I used Natural Delights Organic Medjool Dates)
  4. 1/3 cup cashew butter (Georgia Grinders)
  5. 1 tbsp maple syrup
  6. 1/2 tsp non-aluminum baking powder
  7. 1 cup chopped pecans
  1. Preheat oven to 350 degrees
  2. Add everything but the pecans to a nutribullet or food processor and process until a very thick and smooth consistency forms.
  3. Then, transfer to a bowl and fold in the chopped pecans.
  4. Lightly grease your baking tray and use an ice-cream scoop to scoop the dough. Fill the ice cream scoop until its about 3/4 full.
  5. Lightly press down on the cookies so they're not too thick.
  6. Bake for 20 minutes at 350 degrees.
  7. I drizzled pecan butter on the cookies and topped them with chopped pecans.
  8. Enjoy!!
  1. Makes 7-8 cookies
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