• 2 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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;


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