Pecan pie thumbprint cookies
Whole wheat pastry flour
Monk fruit sweetener with erythritol
¾ cup(s), golden variety, divided
5 Tbsp, softened and divided
1 large egg(s)
4 Tbsp, finely chopped
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 cookie