Low-Sugar Whole Wheat Ranger Cookies
These Low-Sugar and Whole Wheat Ranger Cookies have pecans, coconut, and chocolate, and these are delicious for a healthier cookie option!
We’re heading into the time of year when there are cookies and other sweet treats everywhere you look. I doubt many people are religiously dieting during December, but even for those of us who are just trying to limit our consumption of holiday sweets, it can be a challenge.For a few years now I’ve been experimenting with recipes for sugar-free or low-sugar cookies for the holidays, and this recipe for Low-Sugar Whole Wheat Ranger Cookies from The South Beach Diet Parties and Holidays Cookbook, is one of the most satisfying low sugar cookies I’ve tried.
These cookies are full of flavor from pecans, oatmeal, unsweetened coconut, Lily’s Sugar-Free Chocolate Chips (affiliate link), and whole wheat pastry flour, and I make them with Golden Monkfruit Sweetener (affiliate link), which is my favorite sweetener for sugar-free or low-sugar cookies. The book claims the cookies are named for forest rangers who like these cookies for their energy-boosting ingredients, and if you’re looking for a barely sweet cookie to get you through December, this might be just the one.
How to Make Low-Sugar Whole Wheat Ranger Cookies:
(Scroll down for complete printable recipe.)
- Whole wheat pastry flour is a type of whole wheat flour that’s more finely ground than traditional whole wheat flour, and it’s a great ingredient for baking.
- Toasting the pecans on a small cookie sheet placed in the oven really brings out their flavor in these cookies.
- Then process together the bran cereal, oatmeal, coconut, and chocolate chips until it’s a coarsely ground mixture. (It took a bit longer than I expected to get the chocolate chips ground up.)
- In a small bowl, mix together the whole wheat pastry flour, baking powder, and salt.
- Use a small hand beater to cream together the margarine (or butter), Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, egg, and vanilla.
- Then add the flour mixture and beat on low until it’s all combined.
- Stir in the oatmeal-pecan mixture and mix until all ingredients are well combined.
- Use a tablespoon to scoop out heaping balls of dough and arrange 2 inches apart on cookie sheet that’s been sprayed with non-stick spray. (The recipe said 16 cookies, but I only got 12.)
- Bake cookies at 375F/190C for 16-20 minutes, or until the bottom is golden and the top of the cookies feels dry.
More Tasty Ideas for Low-Sugar Cookies:
- 1/4 cup pecan halves or pieces
- 1/4 cup bran cereal
- 1/4 cup rolled oats
- 1/4 cup unsweetened coconut
- 1/4 cup Lily's Sugar-Free Chocolate Chips (see notes)
- 1/2 cup whole wheat pastry flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter (see notes)
- 1/4 cup Golden Monkfruit Sweetener, or sweetener of your choice
- 1 egg
- 1 T vanilla
- Preheat oven to 375F/190C.
- Put pecans on a small baking sheet and toast in the oven for about 6 minutes, or until they are becoming fragrant and lightly toasted. Let pecans cool for 2-3 minutes.
- While pecans are toasting add bran cereal (I used Fiber One, which has no added sugar), rolled oats (I used Bob’s Red Mill Extra Thick Rolled Oats), unsweetened coconut, and chocolate chips to food processor.
- Add pecans as soon as they are cool, then process until the mixture is coarsely ground. (It took about a minute for me to get the chocolate chips ground.)
- In a small bowl, combine whole wheat pastry flour, baking powder, and salt.
- In a larger bowl, use a hand beater on high speed to cream together the butter (or margarine), Golden Monkfruit Sweetener (affiliate link), egg, and vanilla.
- Add the flour mixture and use a low speed to mix until all ingredients are combined.
- Remove beaters and use a spoon or rubber scraper to mix in the oatmeal-pecan mixture, stirring until it’s well blended into the batter.
- Spray a baking sheet with nonstick spray.
- Use a tablespoon to scoop out heaping spoonfuls of batter and place them 2 inches apart. (Original recipe said 16 cookies, but I only got 12.)
- Bake cookies 16-20 minutes, or until the bottom is golden and the top of the cookies feel dry. (Cookies in the photo were baked for 18 minutes.)
- Let cool 20-30 minutes. These cookies freeze well.
I prefer Golden Monkfruit Sweetener (affiliate link) for baking but use any sweetener you like. I'd make these with Lily's Sugar-Free Chocolate Chips (affiliate link) but use any chocolate chips that are low in sugar. Since this recipe came from an old South Beach Diet cookbook it recommended making the cookies with margarine. I am not a margarine fan, but you can definitely use it if you prefer!
Recipe adapted slightly from The South Beach Diet Parties and Holidays Cookbook.
Amount Per Serving: Calories: 227Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 154mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Sugar Whole Wheat Ranger Cookies made with an approved sweetener and using margarine would be approved for phase 2 or 3 of the original South Beach Diet. Sugar-free chocolate chips would be the best choice for South Beach or low-glycemic diets. These are too high in carbs for traditional low-carb diet plans.