Pecan-Currant Drops

• 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.
2. Spread pecans in small baking pan and bake until lightly toasted, about 5 minutes.
3. Set aside.
4. Keep oven on for baking.
5. In blender or food processor, process oats until they have the consistency of flour.
6. Transfer to medium bowl.
7. Stir in brown sugar, cinnamon and salt.
8. In small bowl, with a fork, mix together egg, egg white, oil and vanilla.
9. Add egg mixture to oat mixture and stir until just moistened.
10. Mix in currants and toasted pecans.
11. Drop dough by tablespoonfuls onto ungreased baking sheet, spacing well apart.
12. Bake until lightly browned, 12 to 14 minutes.
13. Cool on baking sheet for 1 minute.
14. Transfer to wire rack to cool.
15. Store cookies in airtight container at room temperature up to 5 days.

pecans, quickcooking oats, brown sugar, ground cinnamon, salt, egg, egg white, canola oil, vanilla extract, currants

Taken from www.vegetariantimes.com/recipe/pecan-currant-drops/ (may not work)