Sometimes a simple cookie is enough to satisfy. The Joy of Gluten-Free, Sugar-Free Baking's version, filled with chopped pecans, is a suitable indulgence.
Tips: The convenient thing about Splenda is it can be substituted 1:1 for sugar. So if Splenda's not your style, substitute with 2 cups of sugar and leave out the liquid stevia, or use a touch of honey in its place.
Tweaks: Deepen the flavor of these cookies by using a little heat. Toast the pecans before you chop them, brown the butter once it's melted, and stir a little cinnamon in the batter. Add up to half a tablespoon if you're feeling sassy. The batter should be thick and sticky.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'The Joy of Gluten-Free, Sugar-Free Baking' to give away.