Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
25 mins
bake:
10 mins
cool:
1 min
total:
36 mins
Servings:
10
Yield:
10 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 6g; cholesterol 9mg; saturated fat 2g; carbohydrates 34g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 17g; protein 4g; vitamin a 259.3IU; vitamin c 0.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 41.7mcg; vitamin b12 0.2mcg; sodium 121mg; potassium 141mg; calcium 31mg; iron 1.4mg.
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