Photo of Pecan pie thumbprint cookies by WW

Pecan pie thumbprint cookies

Points® value
Total Time
30 min
20 min
10 min
These cookies embody the indulgent taste of pecan pie, but in a whole-wheat, lower-sugar format. They’d be right at home on a Thanksgiving buffet, as they’re perfect for folks who want just a small amount of something sweet and delicious. We use golden monk fruit sweetener to flavour these cookies; you’ll easily find it in most large supermarkets. The zero-calorie sweetener mimics the flavour of brown sugar, giving these cookies a caramel-like richness.


Whole wheat pastry flour

1 cup(s)

Baking powder

1 tsp(s)

Table salt

½ tsp(s)

Monk fruit sweetener with erythritol

¾ cup(s), golden variety, divided

Unsalted butter

5 tbsp(s), softened and divided

Canola oil

1½ tbsp(s)

Vanilla extract

1½ tsp(s)

Raw egg

1 large

Egg whites

1 serving(s), large

Chopped pecans

4 tbsp(s), finely chopped


  1. Arrange oven racks so that one is in the lower third of the oven and the other is in the upper third. Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, place 10 tbsp (1/2 cup plus 2 tbsp) monkfruit sweetener, 4 tbsp butter, oil, and vanilla. Beat with an electric mixer at medium speed until well blended, about 2 minutes. Beat in egg and egg white. Add flour mixture; beat on medium-low speed until well combined.
  3. Shape dough into 24 balls, about 1 tbsp each. Arrange 12 dough balls on each baking sheet. Flatten each dough ball slightly; make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon.
  4. In a small microwave-safe bowl, microwave remaining 1 tbsp butter until melted, about 15 seconds. Add pecans and remaining 2 tbsp monkfruit sweetener, tossing well to combine. Spoon about ½ tsp pecan mixture into each cookie indentation. Bake cookies at 350°F until set, about 10 minutes, rotating pans halfway through.
  5. Serving size: 1 cookie