SUGAR-FREE CHOCOLATE PECAN DROP COOKIES
SUGAR-FREE CHOCOLATE PECAN DROP COOKIES
By Rhetta Akamatsu, published Feb 01, 2008
Associated Content
hese tasty sugar-free cookies are very versatile. You can change the taste by using different puddings or using walnuts instead of pecans. You could also try adding peanut butter in place of one of the puddings. They taste good enough that your children will not know they are sugar-free unless you choose to tell them.
This recipe makes about 48 cookies, with about 40 calories each.
INGREDIENTS:
2 cups baking mix (such as Bisquick)
2/3 cups brown sugar replacement, such as Equal or Sugar Twin
1 box sugar-free instant butterscotch pudding
1 box sugar-free instant chocolate pudding
4 tbsp margarine (I use the kind with plant steroids)
1 tsp. vanilla
3/4 cup reduced-fat mayonnaise
2 1/2 c chopped pecans
1. Preheat the oven to 350 degrees.
2.Mix the baking mix, brown sugar replacement, the puddings, and all of the other ingredients in the order they are listed, making sure to beat well after every addition. It's important that everything be well-blended.
3. Drop the dough by spoonfuls on an ungreased cookie sheet.
4. Bake at 350 degrees about 16-18 minutes, or until the cookies are firm. Let them cool in the pan for 5-10 minutes and then transfer them to paper towels to finish cooling.
These cookies are great for anyone who is diabetic, like me, for dieters, or for moms looking for healthier snacks for their kids.
© 2008 Associated Content, Inc.
