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I got some cookies for you today which I consider “healthier” than others. Sugar-free Pecan Cookies – good for your hips and your blood sugar level. Probably only better for the blood sugar level :P Well… not everybody has to think about but it won’t hurt, if you sometimes skip the sugar – that’s a fact ;)

Sugar Free Pecan Cookies | Bake to the roots

I have experimented quite a bit with birch sugar (xylitol) lately. I wanted to know how it reacts with other ingredients if you replace the sugar with it. Most of the time there are no problems at all if you use it in a bake. The xylitol is not dissolving as quickly as regular sugar – that’s the only thing I noticed, but that is not a problem. Especially not with these cookies. You basically just mix everything together and then you have cookies – so nothing to worry about :P

To make these cookies here I adapted one of my old cookie recipes to make it without white sugar. I also used spelt flour instead of regular white flour which is also better for your stomach and blood sugar level. Spelt flour is causing bit fewer problems for people that are sensitive to gluten. In case you think “I could not care less” – try the old “regular sugar” recipe – you will get equally delicious cookies ;)

If you are interested in more sugar-free or sugar-reduced recipes let me know. Maybe one of my old recipes? I am always up for a little challenge. Maybe I can come up with something new…

INGREDIENTS / ZUTATEN

(18 cookies)

3/4 cup (100g) pecans
1/2 cup (120g) butter, at room temperature
1/3 cup (70g) xylitol
1 tsp. vanilla extract
1 cup (130g) spelt flour
pinch of salt

(18 Cookies)

100g Pekannüsse
120g weiche Butter
70g Xylit
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
Prise Salz

DIRECTIONS / ZUBEREITUNG

1. Preheat oven to 350°F (180°C). Line a baking sheet with baking parchment and spread the pecans on top. Toast in the oven for about 6-8 minutes until fragrant. Let cool down and chop finely. Do not turn off the oven.

2. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the xylitol and mix until well combined. Add vanilla extract and mix in. Add the flour and salt and mix until combined. Fold in the chopped pecans. Use a small cookie scoop or tablespoons and place small dough portions with some space in between on the prepared baking sheet. Bake for 14-16 minutes or until they get a light golden color. Take out of the oven and let cool down on a wire rack. Repeat with the remaining dough.

1. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und die Pekannüsse darauf verteilen. Im Ofen für etwa 6-8 Minuten rösten, bis sie anfangen zu duften. Herausnehmen und abkühlen lassen, dann fein hacken. Den Ofen nicht ausschalten.

2. Die Butter in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Xylit dazugeben und gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl zusammen mit dem Salz zur Schüssel dazugeben und alles gut verrühren. Die gehackten Pekannüsse unterheben. Mit einem kleinen Cookie Scoop (Eisportionierer) oder Löffeln kleine Teigportionen mit etwas Abstand zueinander auf das Blech setzen und dann für 14-16 Minuten backen – die Cookies sollten leicht Farbe bekommen haben. Aus dem Ofen nehmen, auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.