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Pecan pie thumbprint cookies

Pecan pie thumbprint cookies

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
24
Difficulty
Easy
These cookies embody the indulgent taste of pecan pie, but in a whole-wheat, lower-sugar format. They’d be right at home on a Thanksgiving buffet, as they’re perfect for folks who want just a small amount of something sweet and delicious. We use golden monk fruit sweetener to flavor these cookies; you’ll easily find it in most large supermarkets. The zero-calorie sweetener mimics the flavor of brown sugar, giving these cookies a caramel-like richness.

Ingredients

Whole wheat pastry flour

1⅔ cup(s)

Baking powder

1 tsp

Table salt

½ tsp

Monk fruit sweetener with erythritol

¾ cup(s), golden variety, divided

Unsalted butter

5 Tbsp, softened and divided

Canola oil

1½ Tbsp

Vanilla extract

1½ tsp

Egg

1 large egg(s)

Egg whites

1 large

Chopped pecans

4 Tbsp, finely chopped

Instructions

  1. Arrange oven racks so that one is in the lower third of the oven and the other is in the upper third. Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, place 10 tbsp (1/2 cup plus 2 tbsp) monkfruit sweetener, 4 tbsp butter, oil, and vanilla. Beat with an electric mixer at medium speed until well blended, about 2 minutes. Beat in egg and egg white. Add flour mixture; beat on medium-low speed until well combined.
  3. Shape dough into 24 balls, about 1 tbsp each. Arrange 12 dough balls on each baking sheet. Flatten each dough ball slightly; make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon.
  4. In a small microwave-safe bowl, microwave remaining 1 tbsp butter until melted, about 15 seconds. Add pecans and remaining 2 tbsp monkfruit sweetener, tossing well to combine. Spoon about ½ tsp pecan mixture into each cookie indentation. Bake cookies at 350°F until set, about 10 minutes, rotating pans halfway through.
  5. Serving size: 1 cookie

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