Preheat oven to 350º Fahrenheit. Line two cookie sheets with parchment paper. Insulated cookie sheets work best for this recipe, but other sheets will work fine as well, but the baking time may need to be decreased for non-insulated sheets and dark colored sheets.
Place all ingredients except pecans in a food processor.
Process until the mixture forms a dough with ingredients evenly distributed throughout. Using hands, shape the dough into a ball and divide in half. Separate each half of the dough into 8 equal sized pieces.
Roll each piece of dough into a ball. Place 8 balls, evenly spaced on each prepared sheet. Dip a fork in additional sweetener, then press into cookie, then dip in the sweetener again and press into the cookie perpendicular to the first indentation to form a criss-cross pattern. Repeat for each cookie.
Bake cookies 8-11 minutes. They are done when the outside edges start to brown. Watch them carefully as they burn quickly. Allow the cookies to cool on a sheet about 5 minutes before transferring to a cooling rack. To transfer to the rack, gently slide them off of the parchment.
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