Name: Healthy Oatmeal Cookies with dark chocolate | 8 pieces
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 175 g Oats; 3 teaspoon Ground cinnamon; 100 g Chocolate chips; 20 g Pistachio nuts; 40 milliliters [Plant-based] milk; 2 tablespoon [Plant-based] butter; to taste Salt

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Healthy Oatmeal Cookies

with dark chocolate | 8 pieces

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Recipe

Allergens:

Haver

•Gluten

•Soja

•Noten

•Pistachenoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

175 g

Oats

(Contains: Haver, Gluten May be present: Cashewnoten, Macadamianoten, Gluten, Pecannoten, Pinda's, Paranoten, Sesamzaad, Pistachenoten, Noten, Tarwe, Rogge, Hazelnoten, Amandelnoten, Gerst, Walnoten)

3 teaspoon

Ground cinnamon

100 g

Chocolate chips

(Contains: Soja May be present: Gluten, Pinda's, Sesamzaad, Noten, Melk (inclusief lactose))

20 g

Pistachio nuts

(Contains: Noten, Pistachenoten May be present: Pinda's, Sesamzaad, Noten)

Not included in your delivery

40 milliliters

[Plant-based] milk

2 tablespoon

[Plant-based] butter

to taste

Salt

Nutrition Values

Energy (kJ)3302 kJ

Calories789 kcal

Fat41.7 g

Saturated Fat20.8 g

Carbohydrate81.5 g

Sugar27 g

Dietary Fiber12.1 g

Protein17.2 g

Potassium87.1 mg

Calcium13.1 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 180°C.
In a blender, mix 100g of oats until it's fine like flour.
In a bowl, combine the oats, blended oats, cinnamon and a pinch of salt.
Melt the butter in a saucepan. Add the melted butter, maple syrup and milk to the bowl and mix well. Let the mixture sit for 10 minutes.

With wet hands, form the dough into balls.
Place them on a parchment-lined baking sheet and cover with another baking sheet. Carefully press the cookies with a mug into a large and thin cookie of 1cm thickness. If the edges are cracked, repair them with wet fingers.
Bake the cookies in the oven for 13 - 15 minutes. Let them cool down completely.

Boil a shallow layer of water in a saucepan and place a heat-resistant bowl on top, ensuring it does not touch the water. Add the chocolate chips to the bowl and allow them to melt, stirring regularly.
In the meantime, roughly chop the pistachios.
Dip the cookies in the chocolate and garnish with the pistachios (see Tip).
Transfer the cookies to the refrigerator and chill for at least 30 minutes or until the chocolate has set.

Tip: if preferred, sprinkle with some flakey sea salt.