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 1/3 cup)
  • 1 teaspoon (5 ml) vanilla extract
  • ¾ cup (180 ml) chopped pecans
  • 1 ¾ cups (430 ml) quick cooking Manitoba Oats
  • ¾ cup (180 ml) whole wheat flour or barley flour
  • ¼ cup (60 ml) ground flax seeds
  • ¼ cup (60 ml) shelled sunflower seeds
  • 1 teaspoon (5 ml) baking powder
  • ½ teaspoon (2 ml) salt
  • ½ cup (125 ml) chopped dates

Method

  1. Preheat the oven to 350° Fahrenheit (180° Celsius). 
  2. In a medium sized bowl, whisk together the eggs, canola oil, brown sugar, and vanilla. Set aside.
  3. Heat a small frying pan over medium high heat. Add the chopped pecans and cook until fragrant and just starting to turn a golden brown. Watch carefully as they can burn easily. 
  4. In a large bowl, stir together the toasted pecan pieces, oats, flour, ground flax seeds, sunflower seeds, baking powder, and salt.
  5. Whisk the egg mixture again and then whisk in the 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 1/3 cup size scoop, scoop the cookies onto the parchment paper – about 12 per sheet. 
  9. Bake for 10 minutes. 
  10. Allow to cool fully and then store in a sealed container. 

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