Add a scoop of butter pecan ice cream between two of these Pecan Praline Cookies for a fun treat with a double hit of praline flavor. Preheat oven to 350°. Line baking sheets with parchment paper. In a large bowl, beat butter and 1½ cups brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape bowl.
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present. Heat a small skillet over medium-low heat.
While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans. YOU’RE NOT SIGNED IN.
Bake the sugar free low carb pumpkin cookies for 15-20 minutes, until golden brown, but still soft. TIP: Cookies will be fragile and very soft when they are done, but will firm up as they cool. Make glaze for soft pumpkin cookies. Whisk together powdered sweetener, heavy cream, and vanilla extract.