Simple Mills Crunchy Almond Flour Cookies Gluten Free Toasted Pecan -- 5.5 oz

Simple Mills: Foods for a Better Life | Vitacost.com

Simple Mills Crunchy Almond Flour Cookies Gluten Free Toasted Pecan Description

Made With Simple, Whole Food Ingredients
Smartly Sweetened with Coconut Sugar
4g of Sugar per serving
Gluten & Grain Free
Non-GMO Project Verified
Paleo Friendly • Plant Based
Dairy & Soy Free
Corn Free
Vegan
Made In USA

Crunchy Toasted Pecan cookies are the grown-up pecan sandie you've been looking for that everyone will love.

Simply sweetened with natural coconut sugar
Sized for feel-good snacking
Nothing artificial, ever

Free Of

GMOs, corn, dairy, gluten, grain, preservatives, soy, wheat.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

Serving Size: 4 Cookies (29 g)

Servings per Container: About 5

	Amount Per Serving	% Daily Value

Calories	150

Total Fat	9 g	12%

Saturated Fat	4.5 g	23%

Trans Fat	0 g

Cholesterol	0 mg	0%

Sodium	150 mg	7%

Total Carbohydrate	16 g	6%

Dietary Fiber	1 g	4%

Total Sugars	6 g

Includes 5g Added Sugars		10%

Protein	2 g

Vitamin D	0 mcg	0%

Calcium	24 mg	2%

Iron	2 mg	10%

Potassium	115 mg	2%

Other Ingredients: Nut flour blend (almonds, pecans, coconut), tapicoa starch, organic coconut sugar, organic coconut oil, arrowroot, vanilla extract, baking soda, sea salt, cream of tartar, rosemary extract (for freshness).

Contains: Almonds, pecans, coconuts.

Made on a line that also processes tree nuts and wheat.

Warnings

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.

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Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Simple Mills gluten-free pecan cookies make for a tasty, foolproof crust for this vegan pumpkin cheezecake! This decadent but better-for-you recipe satisfies all your cravings for the fantastic flavors of fall. The sweet, nutty cheezecake is blended to creamy perfection with a mix of cashews, coconut cream, maple syrup, pumpkin and pumpkin pie spice. Brew up some slow cooker cinnamon spice apple cider while your dessert chills, then chill out with this dreamy duo.

Vegan Pumpkin Cheesecake with Pecan Cookie Crust on White Plate With Napkin | Vitacost.com/blog

Vegan Pumpkin Cheezecake With Pecan Cookie Crust

Pecan Cookie Crust

1 box Simple Mills Crunchy Toasted Pecan Cookies (finely crushed)
3 Tbsp. melted vegan butter
Pinch sea salt

Vegan Cheezecake Filling

1/2 cup canned pumpkin
1/2 cup canned coconut cream (white solids from the can)
2/3 cup maple syrup
1-1/2 cups raw cashew pieces (soaked in water overnight and drained)
4 Tbsp. coconut oil (melted)
2 tsp. pumpkin pie spice (or cinnamon, ginger, nutmeg, allspice)
Dairy-free whipped cream to top

Preheat oven to 350 degrees F. Line 8x8 baking dish with parchment paper. (Note: Make sure the parchment is hanging over sides for easy removal.) Spray with nonstick cooking spray and set aside.
In bowl, mix together crushed cookies, butter and salt until a wet, sand-like texture forms.
Transfer crust mixture to baking dish, pressing down using bottom of a cup. Bake 10 minutes. Set aside.
In high speed blender, blend cashews, coconut cream, coconut oil, maple syrup, pumpkin and pumpkin pie spice until smooth and creamy.
Into baking dish, pour filling over crust. Freeze 4 hours or overnight until set.
Thaw 30 minutes, remove from pan, slice into 9 bars and top with whipped cream.

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