Low Sugar Low Fat Maple Pecan Cookies Food

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

MAPLE PECAN SNICKERDOODLES

Steps:

• Whisk the flour, cream of tartar, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Beat in the maple syrup, vanilla extract, and maple extract until combined.
• Pour the dry ingredients to the wet ingredients, and then beat on low until combined. Beat in the chopped pecans. Dough will be thick and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Mix the granulated sugar and cinnamon together. Set aside.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Roll each ball generously into cinnamon sugar topping and place 2-3 inches apart on prepared baking sheets. Gently press a pecan half into the tops of each dough ball. (Not too hard or the pecan may break.)
• Bake for 13-14 minutes or until lightly browned around the edges. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cover and store leftover cookies at room temperature for up to 1 week.

MAPLE, PECAN & RAISIN OATY COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
• In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
• Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

LOW-FAT BUTTERSCOTCH OATMEAL PECAN COOKIES

Steps:

• Spray baking sheets.
• Combine oats, flour, cinnamon and baking soda.
• Blend brown sugar, corn syrup, egg whites and maple extract.
• Combine egg mixture with oat mix.
• Stir in pecans and butterscotch chips.
• Bake 8-10 minutes at 350°F.

MAPLE PECAN COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.

LOW SUGAR LOW FAT MAPLE PECAN COOKIES

Steps:

• Preheat oven to 350°.
• Mix flour, salt and baking powder together and set aside.
• Mix softened butter, syrup, maple extract and sugars until creamy.
• Gradually add the flour mixture to the butter mixture. The cookie dough will be crumbly.
• Dump dough onto the counter and knead until you can form it into a log.
• 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.
• 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.
• Let cookies cool and serve with a large glass of milk or a nice hot cup of coffee.
• Icing Option- 1/2 cup powdered sugar and 1 tablespoon pure maple syrup; mix and drizzle over cooled cookies.