Cranberry Pecan Breakfast Cookies

• 1-1/2 cup Quick Oats
• 1/2 cups White Whole Wheat Flour
• 1/3 cups Golden Milled Flaxseed
• 1 teaspoon Baking Powder
• 1/2 cups Baking Soda
• 2 teaspoons Cinnamon
• 1/2 cups Packed Brown Sugar
• 1/2 cups Unsweetened Applesauce
• 2 Tablespoons Melted Butter
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 cups Reduced Sugar Dried Cranberries (regular Dried Cranberries Or Any Dried Fruit Is Fine)
• 1/4 cups Pecan Pieces

1. Preheat oven to 350u0b0F.
2. In a small bowl, combine oats, flour, flax, baking powder, baking soda, and cinnamon.
3. In a medium bowl, whisk together sugar, applesauce, butter, egg, and vanilla until smooth. Stir in oat and flour mixture and mix well. Fold in dried cranberries and pecans.
4. Using 2 tablespoons of dough, spoon portions of dough onto parchment-paper-lined baking sheets. Bake for 8 minutes. Allow to cool for 10 minutes before removing from sheets.

oats, flour, golden, baking powder, baking soda, cinnamon, brown sugar, unsweetened applesauce, butter, egg, vanilla, sugar, ubc

Taken from tastykitchen.com/recipes/desserts/cranberry-pecan-breakfast-cookies/ (may not work)