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WW Recipe of the Day: Easy Pecan Praline Cookie Thins
An ode to ever popular pecan pie, these simple pecan cookies are made with just 3 ingredients and are deliciously low in fat and calories. The perfect addition to any holiday cookie tray, these lightly sweetened cookie thins also fit the bill any time a pecan pie craving strikes since they are so easy to make.
Making just 8 naturally gluten-free cookies, this small batch recipe is perfect for small families or anyone who doesn’t want to be tempted by dozens of leftover cookies. However, it can easily be doubled or tripled for serving larger groups.
How Many Calories and WW Points in these Pecan Cookies?
According to my calculations, each 2-cookie serving has about 95 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Pecan Praline Cookie Thins
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Lightly grease 8 cups of standard non-stick muffin with nonstick spray (I used butter flavored spray).
Step 3: In a small mixing bowl, whisk the egg white and sugar until all the sugar is completely dissolved.
Step 4: Stir in the pecans until thoroughly mixed.
Step 5: Divide the mixture evenly between the prepared 8 cups of the muffin tin – about 1 scant tablespoon for each cookie.
Step 6: Bake 10 to 12 minutes, or until the cookies are set and edges begin to crisp.
Step 7: Remove from oven and allow cookies to cool in tin for 5 minutes before removing cookies to a wire rack to cool completely.
Step 8: Store any leftover cookies in an airtight container.
Recipe Notes
If you can’t find “dry toasted” or “dry roasted” pecans, you can use raw, unsalted pecans, you’ll just need to toast them first.
To toast your pecans, preheat oven to 350F degrees and arrange the nuts in a single layer on a rimmed baking dish. Once the oven is heated, place the nuts in the oven for 5 to 10 minutes until they are evenly browned and give off a warm, nutty aroma. Stir the nuts, or shake the pan occasionally while toasting to help prevent burning.
What is Coconut Sugar?
Coconut sugar is quite simply the dehydrated sap of the coconut palm. In terms of nutrients and calories, coconut sugar is almost identical to cane sugar, but since it is a plant-based natural sweetener it has a lower glycemic index and is therefore digested and absorbed by the body more slowly.
You’ll also find that coconut sugar contains minerals like iron, zinc, calcium and potassium along with inulin, which is a fiber that may help explain why it is absorbed more slowly.
More WW Friendly Holiday Cookies
- Favorite Healthier Cookie Swap Recipes
- How to Make Lighter Sugar Cookies
- WW Friendly Holiday Spice Crackles
- Fudgy Mint Chocolate Bars
If you’ve made these 3-Ingredient Praline Pecan Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Pecan Praline Cookie Thins
Ingredients
- 1 large egg white
- 2 tablespoons coconut sugar
- 1/3 cup unsalted dry-toasted (or dry-roasted) chopped pecans
Instructions
- Preheat oven to 350F degrees. Lightly grease 8 cups of standard non-stick muffin with nonstick spray (I used butter flavored spray).
- In a small mixing bowl, whisk the egg white and sugar until all the sugar is completely dissolved.
- Stir in the pecans until thoroughly mixed.
- Divide the mixture evenly between the prepared 8 cups of the muffin tin - about 1 scant tablespoon for each cookie.
- Bake 10 to 12 minutes, or until the cookies are set and edges begin to crisp.
- Remove from oven and allow cookies to cool in tin for 5 minutes before removing cookies to a wire rack to cool completely.
- Store any leftover cookies in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Biggest Loser Dessert Cookbook: More than 80 Healthy Treats That Satisfy Your Sweet Tooth without Breaking Your Calorie Budget (affiliate link) by Chef Devin Alexander and The Biggest Loser Experts and Cast with Melissa Roberson
Other Sources:
- https://www.webmd.com/diet/health-benefits-coconut-sugar#1
- https://www.healthline.com/nutrition/coconut-sugar
These were fabulous and so easy! I used Splenda brown sugar blend and a whoopie pan and they turned out looking just like yours! Also used the recipe as a topping for a dessert casserole. Doubled the recipe and poured it over in the last half of baking it and it was so good!
Hi Kaci,
Happy these turned out so well for you. Love how you used them to top your dessert casserole! ~Martha
Hi am I missing something? I see so many recipes I want to try but I’m not seeing any measurements for the he ingredients.
Hi Lunda, The measurements and instructions are in the recipe card.