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PIE PAN CHOCOLATE CHIP-PECAN COOKIES

I have a friend who enjoyed a cookie sundae or something like that at a famous chain restaurant.  Since she watches her sugar and her diet, she asked if I could make a healthy cookie for her.  This is what I came up with and it is good.  Just add a sugar-free ice cream, sugar-free chocolate sauce, sugar-free whipped topping, some chopped pecans and a maraschino cherry and you have a restaurant-style yummy dessert!

1 cup white whole-wheat flour
1/2 cup all-purpose flour (I suggest diabetics, my friend is not one, use white whole-wheat flour here, too)
3/4 cup ground oats (I used a Magic Bullet)
1/2 tsp salt
1 tsp baking soda
1 stick butter, softened
1/2 cup applesauce
1/2 cup soy oil
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 eggs
1 bag (8-oz) sugar-free chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Lightly oil 4 8-inch pie pans (or several miniature pie pans); set aside.

In a medium mixing bowl beat the butter, applesauce, oil, eggs, and vanilla until light and fluffy.  Add the eggs and beat in until combined.  Add the flours to the mixture and beat until blended.  Add the ground oats, salt, and baking soda; beat on medium speed until mixture is well combined.  Stir in the chocolate chips and the pecans. 

Divide the mixture among the pie pans and bake at 350 degrees until lightly browned.  Do not over bake.  Baking time is only a few minutes and depends on the size of the cookies you are making.

When cool serve as described in the introduction to have a restaurant-style treat.  If you prefer just the cookie, the mini-pan size make great individual cookies.  The larger ones can be cut into wedges or bars for serving.


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