Pecan-Currant Drops

[Guest guest]

Pecan-Currant Drops

Makes 24—Dairy-Free

 

Rich, nutty and fragrant with the sweet smell of

cinnamon, these little morsels are truly delectable.

It's important to grind the oats into flour to prevent

dough from being too crumbly. You can substitute

walnuts for the pecans.

 

3 Tbs. finely chopped pecans

1 3/4 cups quick-cooking oats

1/4 cup firmly packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. salt

1 large egg

1 large egg white

3 Tbs. canola oil

2 tsp. vanilla extract

2 Tbs. dried currants

1. Preheat oven to 350F. Spread pecans in small baking

pan and bake until lightly toasted, about 5 minutes.

Set aside. Keep oven on for baking.

 

2. In blender or food processor, process oats until

they have the consistency of flour. Transfer to medium

bowl. Stir in brown sugar, cinnamon and salt.

 

3. In small bowl, with a fork, mix together egg, egg

white, oil and vanilla.

 

4. Add egg mixture to oat mixture and stir until just

moistened. Mix in currants and toasted pecans. Drop

dough by tablespoonfuls onto ungreased baking sheet,

spacing well apart.

 

5. Bake until lightly browned, 12 to 14 minutes. Cool

on baking sheet for 1 minute. Transfer to wire rack to

cool. Store cookies in airtight container at room

temperature up to 5 days.

 

PER cookie: 60 CAL; 1 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 6 G CARB.; 9 MG CHOL; 28 MG SOD.; 1 G FIBER

 

 

 

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