Sugar-Free Chocolate Cookies with Pecans
Sugar-Free Chocolate Cookies with Pecans are delicious for a healthier chocolate cookie made with whole wheat flour! See suggestions in the post if you prefer a flourless sugar-free cookie recipe!
When Suzanne Lenzer wrote about whole-grain cookies for Mark Bittman’s column in the New York Times, I was intrigued with her idea of trying to make a chocolate cookie using whole wheat flour and oatmeal. I saved the recipe to my “recipes to try” folder for months and months, so you can tell there isn’t a lot of cookie-baking going on around here for most of the year.
But eventually I experimented to come up with some Sugar-Free Chocolate Cookies with Pecans and came up with a version I liked. I did make quite a few changes to Suzanne’s recipe, substituting Monkfruit Sweetener (affiliate link) for the sugar, switching pecans for the chocolate chips for a fewer carbs, and doubling the oatmeal for an even more whole-grain cookie.
What ingredients do you need?
- Whole Wheat Flour (affiliate link)
- unsweetened cocoa powder
- baking soda
- Monkfruit Sweetener (affiliate link)
- rolled oats
Is this a low-carb cookie?
These small cookies have 4 net carbs per cookie, which is pretty low for a cookie with flour. If you prefer a flourless sugar-free chocolate cooking check out Flourless Sugar-Free Chocolate Shortbread Cookies.
What if you don’t have pecans?
If you don’t have pecans you can make these sugar-free chocolate cookies with chopped almonds, walnuts, or even peanuts.
More Tasty Sugar-Free Cookies to try:
Check out Six Delicious Sugar-Free and Flourless Cookies for more cookies ideas that are sugar-free.
How to make Sugar-Free Chocolate Cookies with Pecans:
(Scroll down for complete recipe with nutritional information.)
- Combine whole wheat flour, cocoa powder, baking soda, and salt in a bowl.
- In a smaller bowl mix the softened butter, Monkfruit Sweetener (affiliate link), and vanilla.
- Stir the butter mixture into the dry ingredients.
- Mix the oatmeal into the dough.
- Then mix the finely chopped pecans into the dough.
- I used parchment paper, but I don’t know if it’s essential. I used a heaping tablespoon of dough, rolled into a small ball.
- Use a spoon or turner to smash down the cookies.
- Bake cookies about 15-16 minutes at 350F/175C.
- The cookies were slightly crumbly when hot, so let them cool a while before you eat them.
More sugar-free cookies you might like to try:
- 2/3 cup whole wheat flour (see notes)
- 1/4 cup + 1 T unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter (softened at room temperature or melted on lowest setting in microwave, see notes)
- 1/2 cup + 1 T Monkfruit Sweetener (see notes)
- 1 T vanilla
- 1/2 cup rolled oats (see notes)
- 1/4 cup finely chopped pecans
- Combine whole wheat flour, cocoa powder, baking soda, and salt in a bowl large enough to hold all the ingredients.
- In a smaller bowl mix the softened or melted butter, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and vanilla.
- Stir the butter mixture into the dry ingredients (and try to resist the temptation to just start eating the dough immediately!)
- Mix the oatmeal into the dough, which will be stiff.
- Then mix the finely chopped pecans into the dough mixture.
- I used parchment paper to bake these, but I don't know if it's essential. I used a heaping tablespoon of dough, and then rolled it into a small ball.
- Then use a flat spoon or turner to smash down the cookies slightly. They don't spread out too much, so you can put them pretty close together.
- Bake cookies about 15-16 minutes at 350F/175C.
- The cookies were slightly crumbly when they're hot, so let them cool a while before you eat them.
Next time I might use White Whole Wheat Flour (affiliate link) but regular whole wheat flour turned out fine. You could make the cookies with trans-fat free margarine if you want a vegan option. I would use Monkfruit Sweetener (affiliate link) for these cookies, but use whatever sweetener you prefer.
Suzanne Lenzer wrote about these cookies for Mark Bittman's column in the New York Times; recipe adapted by Kalyn.
Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 97mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 1g
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:
These are small cookies that have 4 net carbs per cookie, so you decide if that’s too much of splurge if you’re following a low-carb diet. If you want to make these cookies suitable for the original South Beach Diet, use an approved sweetener and switch butter for margarine. (Be sure to choose a margarine that doesn’t have water listed as the first ingredient if you choose that option.) They would still be limited to phase 2 or 3 because of the whole wheat flour.
Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated with the option to use Monkfruit Sweetener and more information in 2021.