Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the flour, oats, baking powder, cinnamon and salt.
3
Add the egg, honey and oil and mix into a soft dough.
4
Fold the nuts into the dough gently.
⚙ FoldingSilicone spatula
5
Roll tablespoons of dough into small balls and place on the baking sheet, spaced apart.
Baking pan
💡Roll with damp hands: the soft dough won't stick, and the balls come out smooth.
6
Flatten the balls lightly with a spoon on the baking sheet.
7
Bake 12–15 minutes, until the cookies are golden.
⚙ BakingOvenBaking pan
💡Cookies that look too soft coming out of the oven firm up as they cool. Take them out when just the edges are golden.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let cool completely before serving.
349calories
7 gprotein
46 gcarbs
15 gfat
● protein 8%● carbs 54%● fat 39%
Per serving (85 g), of 8 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
By the steps, as the recipe is built now: another version or addition can change the list.
