Sugarfree Pecan Cookie

Sugarfree Pecan Cookie


Sometimes you have to be creative and make do with what you have. A matter of sifting through your cupboards and see what kind of things you can use. My kitchen cupboards are usually packed with all kinds of things. In this case I found out that somewhere in the back there was a bag of pecans hidden which I apparently had overlooked. Uh, let me think for a moment, pecans, what can I do with those. Prepare a pecan pie? Mmm, no, it’s not the right time for that. Eating pie in the middle of the week, that’s something we don’t do, we’ll save that for the weekend (yes, we are very strict in that). Wait a minute, I’m just thinking, the bottom of my cookie jar is in sight again. What if I…..

There you go, the official birth of my sugar free pecan cookie, a kind of mini pecan pie. Sugar free, for the past few weeks we already have had enough of this stuff and that pleases neither me nor my husband, fanatics who we are in view of the need for something healthy.

In case you have had enough of all that sweet but you don’t have an idea what to prepare, then you might explore your kitchen cupboards just as I did (and discover that you have a pile of supplies of which you do not know the existence), or you let yourself be seduced into making this cookie. An uncomplicated and quick recipe whose ingredients will undoubtedly be somewhere in one of your cupboards and which I can very much recommend.


Suikervrij Pecankoekje


Recipe Sugarfree Pecan Cookie

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 12 pieces

Recipe Sugarfree Pecan Cookie


  • 165 gr flour
  • 80 gr cold butter (diced)
  • ½ tsp pumpkin spices
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • pinch of salt
  • Filling
  • 100 gr chopped pecans
  • 1 egg
  • 60 ml of honey
  • ½ tsp cinnamon
  • pinch of salt


  1. Mix the flour, pumpkin spices and salt in a bowl.
  2. Add the diced cold butter and milk and then knead with your hands until a cohesive dough.
  3. Wrap in plastic wrap and let it rest ½ hour in the fridge.
  4. Preheat the oven to 175°C or 350°F.
  5. Grease a whoopie pie pan with butter and dust with flour (in case you do not have a whoopie pie pan, then line a baking sheet with parchment paper).
  6. Stir the egg together with the honey, salt and cinnamon in a bowl and mix in the chopped pecans, set the bowl aside.
  7. Roll out the dough on a dusted surface to a thickness of about 5 mm.
  8. Cut 12 circles from the dough with a round cutter of approx. 8 cm or 3 inches and put them in your whoopie pie pan or on your baking sheet.
  9. Sprinkle the dough slices with a little flour (for absorbing moisture).
  10. Divide the honey mixture over the dough slices , about 1 tablespoon per slice (if you bake them on a baking sheet, then spoon the honey mixture in the center of each dough slice and fold the edges slightly to the inside so the mixture can not spread).
  11. Bake for 15 minutes.
  12. Leave to cool completely in the pan and or on the baking sheet.

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