Low Sugar Low Fat Maple Pecan Cookies – a delicious recipe with whole wheat flour, Splenda granular, brown sugar, margarine, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Mix flour, salt and baking powder together and set aside.
3
Mix softened butter, syrup, maple extract and sugars until creamy.
4
Gradually add the flour mixture to the butter mixture. The cookie dough will be crumbly.
5
Dump dough onto the counter and knead until you can form it into a log.
6
Wrap the cookie log in Saran Wrap and refrigerate until well chilled (about 2 hours), or you can freeze the dough for 3-4 weeks.
7
When dough is chilled, cut dough into 1/4 inch slices and place on a ungreased cookie sheet about 2 inches apart and bake for 8-10 minutes depending on your oven. The edges of the cookies should be a golden brown when done.
8
Let cookies cool and serve with a large glass of milk or a nice hot cup of coffee.
9
Icing Option- 1/2 cup powdered sugar and 1 tablespoon pure maple syrup; mix and drizzle over cooled cookies.
310
kcal
Calories
11
g
Fat
51
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1/2 cup Splenda granular, 1/4 cup packed brown sugar, 3/4 cup margarine, softened, and more.
Yes, Low Sugar Low Fat Maple Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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