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Details

• Servings: 36
• Serving Size: 1 cookie

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Ingredients

• 1 cup pecans
• 2 Tbsp unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/8 tsp salt

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Preparation

1. Preheat oven to 350°. Line baking sheets with parchment paper and lightly coat parchment paper with nonstick cooking spray.
2. In a food processor, finely chop pecans. In a bowl, with a mixer on low speed, beat butter and brown sugar until well blended. Beat in egg and vanilla. Add flour, baking powder and salt; beat until blended. Stir in pecans.
3. Spoon batter by teaspoonfuls onto prepared baking sheets, spacing about 3 inches apart. Bake for 12 to 14 minutes, or until firm. Let cookies cool on baking sheets for 5 minutes, or until firm. With a spatula, transfer cookies to a wire rack to cool completely.
4. Store in an airtight container, between sheets of wax paper, up to 1 week.

Nutrition Facts

Calories	45
Total Fat	3g
Cholesterol	9mg
Sodium	23mg
Total Carbs	5g