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Toffee-Pecan Topped Cookies

Toffee-Pecan Topped CookiesThese decadent (and heart-smart) drop cookies are sure to satisfy that urge for something sweet and nutty!

Recipe Ingredients:

Cookies:
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

Topping:
1/4 cup (1 ounce) pecan pieces, toasted and finely chopped
1/4 cup toffee bits**

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Coat a baking sheet with canola oil cooking spray.
  2. For Cookies: Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. 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.
  4. 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.
  5. For Topping: Combine nuts and toffee in a small bowl. Top each cookie with 1/2 teaspoon nut mixture.
  6. 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.