Ingredients
- 2 cups quick cooking oats
- 2 tablespoons sugar substitute
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup pecan oil
- 1 egg
- 1/2 cup chopped pecans
Directions
Combine oats, sugar, salt, vanilla and oil. Stir well. Cover and refrigerate overnight. Add beaten egg and chopped nuts and mix well. Preheat oven to 350 degrees F (175 degrees C).
Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool. Makes 3 dozen.
| Servings | 3 |
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