Cookie Ingredients:

½ C. Butter


½ C. Swerve Granular

½ C. Swerve Brown

1 Egg

¼ C. Sugar Free Maple Breakfast Syrup

1 ¼ C. King Arthur’s Protein Flour

1 t. Baking Soda

½  t. Salt

1 C. Lily’s White Chocolate Chips

½ C. Chopped Pecans

Glaze Ingredients:

¼ C. Melted Butter

1 C. Swerve Confectioners

¼ C. Unsweetened Almond Milk OR Heavy Whipping Cream

¼ C. Sugar Free Maple Breakfast Syrup

Easy Directions:

  1. In a large mixing bowl, cream together butter, both Swerves, egg, and syrup.
  2. After well mixed, add flour, baking soda and salt.
  3. Mix well. Fold in white chocolate chips and pecans. Drop by teaspoon onto well sprayed cookie baking sheet.
  4. Bake at 350 for 10 minutes.
  5. Let cool.
  6. In a small bowl, combine all glaze ingredients and spoon onto each cookie. I added extra chopped pecans to each cookie’s top.

 

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