Toffee-Pecan Topped Cookies
These decadent (and heart-smart) drop cookies are sure to satisfy that urge for something sweet and nutty!
Canola oil cooking spray
2/3 cup white whole-wheat flour, spooned into measuring cup and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/3 cup granulated sugar
1/4 cup egg substitute (1 large egg)
3 tablespoons canola oil
1 teaspoon vanilla, butter, and nut flavoring* or 2 teaspoons vanilla extract
1/4 cup (1 ounce) pecan pieces, toasted and finely chopped
1/4 cup toffee bits**
- Preheat oven to 350°F (175°C). Coat a baking sheet with canola oil cooking spray.
- For Cookies: Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Combine brown sugar, sugar, egg substitute, canola oil, and vanilla flavoring in another medium bowl. With an electric mixer on high speed, cream together until smooth and fluffy.
- Reduce to medium- low speed, gradually add flour mixture to creamed mixture and beat until well blended. Drop mixture 2 inches apart by level teaspoons onto a cookie sheet.
- For Topping: Combine nuts and toffee in a small bowl. Top each cookie with 1/2 teaspoon nut mixture.
- Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing with a metal spatula. Cool on a wire rack.
Makes 48 cookies or 16 (3 cookie) servings.
*The "vanilla, butter, and nut flavoring" is one flavoring, not three separate ones. It is sold next to vanilla extract in most supermarkets and gives the cookies a butterscotch flavor.
**Don't like toffee? Use mini chocolate chips instead.
Nutritional Information Per Serving (1/16 of recipe; 3 cookies): Calories 120; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 150 mg; Carbohydrates 18g; Fiber 1g; Protein 1g.
Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.
Recipe and photograph courtesy of CanolaInfo.org.