Low Sugar WW Ranger Cookies

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 10.1 g
  • Cholesterol: 0.1 mg
  • Sodium: 75.1 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Low Sugar WW Ranger Cookies calories by ingredient
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From Kalyn's kitchen
From Kalyn's kitchen

Number of Servings: 12


    1/4 cup pecan halves or pieces
    1/4 cup bran cereal (I used Fiber One, which has no added sugar)
    1/4 cup rolled oats (I used Bob's Red Mill Extra Thick Rolled Oats)
    1/4 cup unsweetened coconut
    1/4 cup semi-sweet or bittersweet chocolate chips (the recipe called for bittersweet, but I only had semi-sweet)
    1/2 cup whole wheat pastry flour
    1/4 tsp. baking powder
    1/4 tsp. salt
    1/2 cup trans-fat free margarine or butter (Use margarine for the South Beach Diet; I used Smart Balance)
    1/4 cup Splenda or sugar (Use Splenda for the South Beach Diet)
    1 egg
    1 T vanilla


Preheat oven to 375F/190C. Put pecans on a small baking sheet and toast in the oven for about 6 minutes, or until they are becoming fragrant and lightly toasted. Let pecans cool for 2-3 minutes.

While pecans are toasting add bran cereal, rolled oats, unsweetened coconut, and chocolate chips to food processor. Add pecans as soon as they are cool, then process until the mixture is coarsely ground. (It took about a minute for me to get the chocolate chips ground.)

In a small bowl, combine whole wheat pastry flour, baking powder, and salt. In a larger bowl, use a hand beater on high speed to cream together the margarine (or butter), Splenda (or sugar) egg, and vanilla. Add the flour mixture and use a low speed to mix until all ingredients are combined. Remove beaters and use a spoon or rubber scraper to mix in the oatmeal-pecan mixture, stirring until it's well blended into the batter.

Spray a baking sheet with nonstick spray. Use a tablespoon to scoop out heaping spoonfuls of batter and place them 2 inches apart.

Bake cookies 16-20 minutes, or until the bottom is golden and the top of the cookies feel dry. Let cool 20-30 minutes. These cookies freeze well.

Number of Servings: 12

Recipe submitted by SparkPeople user LLTS01.

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