Recipes and Cooking Breakfast Fruit and Nut Cookies 4.5 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Bake Time: 10 mins Cool Time: 1 mins Total Time: 36 mins Servings: 10 Yield: 10 cookies Jump to Nutrition Facts Ingredients ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten ⅔ cup packed brown sugar* 3 tablespoon butter, melted 1 teaspoon vanilla ¼ cup finely snipped dried dates, dried apricots, or dried figs 1 cup all-purpose flour ½ cup whole wheat flour ¼ cup oat bran 2 tablespoon ground flaxseeds ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ cup chopped pecans or walnuts, toasted Directions 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. 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. Rate it Print Nutrition Facts (per serving) 205 Calories 6g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 205 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 121mg 5% Total Carbohydrate 34g 12% Total Sugars 17g Protein 4g Vitamin C 0.1mg 1% Calcium 31mg 2% Iron 1.4mg 8% Potassium 141mg 3% Folate, total 41.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.