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Nancy's Forgotten Cookies, Low-Carb Version


2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda or Diabetisweet)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup finely chopped chocolate chips (sugar-free)

Preheat oven to 350. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.

Note: Donated by "Virtual_Mom."

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Reviews of Nancy's Forgotten Cookies, Low-Carb Version:

1-5 of 12 reviews   Next >>

  Cherie in AZ  Dec 6, 2011
Would make this again.
it indicates to line with foil! Like aluminum foil? just so I dont waste. I have never made anything like this before and would like to get it right the 1st time around ,,they sound great.

  Michelle Oberg in Virginia  Nov 30, 2011
Would make this again.
My mother used to make these all the time growing up (the full sugar version). Since my husband and I tend to eat extremely healthy, it was great to have another cookie to add to my arsenal that is not loaded with shortening, butter, and sugar!!! Thanks 5 stars

  Kiley in Alberta, Canada  Sep 17, 2011
Would make this again.
I made a batch yesterday and messed them up so I didn't write a review...they turned out pretty good though, except they were like muffins instead of cookies haha. Now my new batch are in the oven and I licked the spoon, cleaned the bowl and even the egg-beaters. I LOVE them, I'd definitely make them again! I remember eating the ones from IGA when I was little, and I can proudly say these taste just as good, if not better. Two thumbs up from the Weir family! 5 stars

  Farrah Knight in Texas  Jan 28, 2011
Would make this again.
I made these for my very picky mother in law and she really loved them, and went on and on about how great they were....I had never had meringue cookies and these are a keeper. Thank you for sharing. 5 stars

  jenna in toronto  Dec 14, 2010
Would make this again.
i dont get it.
we are only using egg whites, splenda, vanilla and how is the result not watery and runny? there is no ingredient to thicken it up..

please help as i would like to make these

RESPONSE: They are a traditional meringue cookie. You beat them into meringue and then they cook for a long time at a slow temperature and become crispy. See the Wikipedia article on meringues: Meringue.

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