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


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