Classic lacy pecan cookies get a nutritious update from whole-wheat flour in our heart-healthy recipe. Rich brown sugar, vanilla and plenty of pecans are combined for a delicate, buttery crunch. They’re a perfect sweet treat that’s low-sodium and low-fat to support your health goals. If you’re craving more sweet snack inspiration, see more of our delicious healthy cookie recipes.
This recipe uses finely chopped pecans as the base, significantly reducing the amount of refined flour typically found in cookie recipes. Each cookie contains only 45 calories, 0g saturated fat, and 23mg of sodium, making them a delicious option for anyone following heart-healthy or weight-loss diets. The high pecan content adds plant-based healthy fats and fiber for a sweet treat everyone will love.
Yes, this recipe is dietitian-approved for heart health. They are low in sodium and saturated fat, and the primary fat source comes from pecans, which contain beneficial monounsaturated and polyunsaturated fats.
Lace cookies are designed to spread, but excessive spreading is usually caused by too much moisture or heat. Ensure your butter is only soft (not melted), your oven is accurate, and consider chilling the dough for 30 minutes before baking to help them hold their shape.
While both are delicate and often shaped when warm, a lace cookie traditionally features chopped nuts, which give it its 'lacy' appearance. A tuile is typically made with a batter of sugar and flour and is baked thin, often shaped into a curve or cone.
Recipe yields 36 servings
Preheat oven to 350°. Line baking sheets with parchment paper and lightly coat parchment paper with nonstick cooking spray.
In a food processor, finely chop pecans. In a bowl, with a mixer on low speed, beat butter and brown sugar until well blended. Beat in egg and vanilla. Add flour, baking powder and salt; beat until blended. Stir in pecans.
Spoon batter by teaspoonfuls onto prepared baking sheets, spacing about 3 inches apart. Bake for 12 to 14 minutes, or until firm. Let cookies cool on baking sheets for 5 minutes, or until firm. With a spatula, transfer cookies to a wire rack to cool completely.
Store in an airtight container, between sheets of wax paper, up to 1 week.
Use these tips to ensure a perfect pecan lace cookie texture:
For a naturally gluten-free cookie, substitute the whole-wheat flour with an equal amount of finely ground almond flour or oat flour.
Substitute the brown sugar with a granulated sugar alternative (like erythritol or stevia blend) suitable for baking to further reduce the sugar and calorie content.
For a chewier texture, replace up to half of the whole-wheat flour with finely ground rolled oats.