Low Sugar Low Fat Maple Pecan Cookies

For those of us on restriction diets with cravings for Sweets or something chewy or crunchy these are delicious.

• Ready In: 20 mins
• Yields: 24 cookies

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup Splenda granular
• 1⁄4 cup  packed brown sugar
• 3⁄4 cup margarine, softened
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon  maple flavoring
• 1  tablespoon pure maple syrup
• 1⁄2 cup  crushed pecans

Directions

1. Preheat oven to 350°.
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.