Oatmeal Cookies with Crunchy Pecans
with chocolate chips and banana | to share4.0(4)
Calories
:
831 kcalProtein
:
18.1g proteinDifficulty
:
EasyRecipe
Allergens:
- Haver
- Gluten
- Ei
- Tarwe
- Soja
- Noten
- Pecannoten
- Cashewnoten
- Macadamianoten
- Gluten
- Pecannoten
- Pinda's
- Paranoten
- Sesamzaad
- Pistachenoten
- Noten
- Tarwe
- Rogge
- Hazelnoten
- Amandelnoten
- Gerst
- Walnoten
- May contain traces of allergens
- Ei
- Lupine
- Melk (inclusief lactose)
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
140 g
Oats
(Contains: Cashewnoten, Macadamianoten, Gluten, Pecannoten, Pinda's, Paranoten, Sesamzaad, Pistachenoten, Noten, Tarwe, Rogge, Hazelnoten, Amandelnoten, Gerst, Walnoten, May contain traces of allergens, Haver, Gluten)
1 piece
Egg
(Contains: Ei)
8 g
Baking powder
(Contains: May contain traces of allergens, Ei, Gluten, Lupine, Melk (inclusief lactose), Soja, Tarwe)
3 teaspoon
Ground cinnamon
75 g
Chocolate chips
(Contains: Melk (inclusief lactose), Gluten, Pinda's, Noten, Sesamzaad, May contain traces of allergens, Soja)
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
Energy (kJ)3477 kJ
Calories831 kcal
Fat36.5 g
Saturated Fat11.2 g
Carbohydrate100.7 g
Sugar52 g
Dietary Fiber13.2 g
Protein18.1 g
Salt2.3 g
Potassium82 mg
Calcium14 mg
Iron0.5 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.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
