Breakfast Fruit and Nut Cookies

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  • Makes: 10 servings
  • Serving Size: 1 cookie each
  • Makes: 10 cookies
  • Prep: 25 mins
  • Bake: 10 mins to 12 hrs 350°F
  • Cool: 1 min

Breakfast Fruit and Nut Cookies

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Breakfast Fruit and Nut Cookies)

  • Per serving:
  • 205 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 9 mg chol. ,
  • 121 mg sodium ,
  • 34 g carb. ,
  • 2 g fiber ,
  • 17 g sugar ,
  • 4 g pro.
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