Toasted Pecan Breakfast Cookies

Clock Icon 25 minutes |
Servings: 12 |
Prep: 15 minutes |
Cook: 10 minutes

Ingredients

  • 2 Countryside Farms Free Run Vita Eggs
  • ½ cup (125 mL) canola oil
  • ½ cup (125 mL) brown sugar (can reduce to ⅓ cup)
  • 1 teaspoon (5 mL) vanilla extract
  • ¾ cup (175 mL) chopped pecans
  • 1 ¾ cups (425 mL) quick cooking Manitoba Oats
  • ¾ cup (175 mL) whole wheat flour or barley flour
  • ¼ cup (50 mL) ground flax seeds
  • ¼ cup (50 mL) shelled sunflower seeds
  • 1 teaspoon (5 mL) baking powder
  • ½ teaspoon (2 mL) salt
  • ½ cup (125 mL) chopped dates

Method

  1. Preheat oven to 350° F (180° C).
  2. In medium bowl, whisk together eggs, canola oil, brown sugar, and vanilla. Set aside.
  3. In small fry pan over medium high heat place chopped pecans and cook until fragrant and just starting to turn a golden brown. Watch carefully as they can burn easily.
  4. In large bowl, stir together toasted pecan pieces, oats, flour, ground flax seeds, sunflower seeds, baking powder, and salt.
  5. Whisk the egg mixture again and whisk in chopped dates.
  6. Add the wet ingredients to the dry ingredients and stir until combined.
  7. Line two baking sheets with parchment paper.
  8. Using a ⅓ cup size scoop, scoop the cookies onto the parchment paper – about 12 per sheet.
  9. Bake for 10 – 12 minutes or until browned and cooked through.
  10. Allow to cool completely.
  11. Store in sealed container.

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