Pecan Doodle Cookies


 Sugar Coating:

  • 1/4 c. cane juice crystals
  • 1 tsp. carob powder, opt.
  • 1/4 tsp. ground cardamom, opt.

Wet ingredients:

  • 1/4 c. hot water
  • 2 tsp. ground flaxseed
  • 1/2 c. cane juice crystals
  • 1/4 c. non-hydrogenated margarine
  • 1 tsp. vanilla extract

Dry ingredients:

  • 2 c. whole wheat pastry flour
  • 1 Tbsp. aluminum-free baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground coriander
  • 1/8 tsp. ground cardamom
  • 1/2 c. toasted pecans


  1. Combine sugar coating ingredients in a small bowl and set aside. In a medium mixing bowl, combine and mix dry ingredients.
  2. In another small bowl, mix flaxseed and hot water and set aside until thickened.
  3. Mix cane juice crystals, margarine and vanilla and add to dry ingredients along with the flaxseed mixture. Mix well.
  4. Shape into balls and roll in coating mixture. Place on oil-sprayed baking sheet and flatten slightly.
  5. Bake at 350 degrees for 10 – 11 minutes, or until lightly golden. Cool.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.