Oatmeal Cookies with Crunchy Pecans
with chocolate chips and banana | to share
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
140 g
Oats
(Contains: Haver, Gluten May be present: Cashewnoten, Macadamianoten, Gluten, Pecannoten, Pinda's, Paranoten, Sesamzaad, Pistachenoten, Noten, Tarwe, Rogge, Hazelnoten, Amandelnoten, Gerst, Walnoten)
1 piece
Egg
(Contains: Ei)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
3 teaspoon
Ground cinnamon
75 g
Chocolate chips
(Contains: Soja May be present: Gluten, Pinda's, Sesamzaad, Noten, Melk (inclusief lactose))
2 piece
Banana
40 g
Chopped pecans
(Contains: Noten, Pecannoten)
Not included in your delivery
2 tablespoon
Honey [or plant-based alternative]
¼ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Peel and mash the banana in a large bowl.
- Add the egg, oats, baking powder, cinnamon, honey and salt to the bowl. Mix well to combine.
- Stir in the chocolate chips.
- Roll the mixture into balls, then flatten them slightly and place them in rows on a parchment-lined baking sheet.
- Make sure there is enough space between them by alternating the space between each row.
- Sprinkle the chopped pecans on top of each cookie.
- Bake the oatmeal cookies for 14 – 16 minutes. When removed from the oven, they should still be slightly soft.
- Allow the treats to cool down on the baking sheet for at least 30 minutes, then store them in an air-tight container (see Tip).
Tip: if the cookies have gone soft the next day, put them back in the oven at 160°C for 5 minutes.
