Oatmeal Pecan Lace Cookies

Yield: 30 cookies
Serving Size: 1 cookie

Nutritional Information
Amount Per Serving
Calories 60.03, Total Fat 3.73g, Saturated Fat 1.5g, Cholesterol 11.62mg, Sodium 29.82mg, Potassium 27.58mg, Total Carbohydrates 6.2g, Fiber 0.52g, Sugar 3.68g, Protein 0.85g WWPP 2

Buttery, nutty, a little chewy! If you don’t have pecans on hand feel free to use walnuts, almonds or hazelnuts. You can store them in the freezer to keep them from going rancid. I also store my brown rice, whole grain flours, quinoa, other whole grains, sunflower seeds, sesame seeds and poppy seeds in the freezer.

Oatmeal Pecan Lace Cookies

1 1/4 cup uncooked rolled oats
1/2 cup dark brown sugar, packed
1 tsp baking powder
1/2 cup chopped pecans, finely chopped
1/8 tsp table salt
1/3 cup regular butter, melted
1 large egg, beaten
1/2 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.
2. Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
3. Add butter, egg and vanilla to oat mixture; mix well.
4. Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.
5. Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack.

Recipe Adapted from Weight Watchers

Photo Credit: Nutmeg Notebook

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