• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line two cookie sheets with parchment paper; set aside. In a large bowl combine egg, brown sugar, butter, and vanilla. Stir in dates; set aside.

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  • In a medium bowl combine all-purpose flour, whole wheat flour, oat bran, ground flaxseeds, baking soda, and cinnamon. Add flour mixture to date mixture, stirring until moist. Stir in pecans.

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Instructions Checklist
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  • Using a scant 1/4 cup measure or scoop, drop dough into 10 mounds about 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack and cool completely.

Storage Directions:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

Test Kitchen Tip:

We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

205 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 9 mg cholesterol; 121 mg sodium. 141 mg potassium; 34 g carbohydrates; 2 g fiber; 17 g sugar; 4 g protein; 0 g trans fatty acid; 259 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 31 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0