Oat and pecan cookies

Method6 steps

1. 1

   Step 1: Combine the almond flour (200 g), oat bran (100 g) and finely chopped pecans (100 g) in a bowl.

   Uses 100 g oat bran · 200 g almond flour · 100 g pecans

2. 2

   Step 2: Stir the baking powder (6 g) and salt (5 g) into the dry mixture, then add the sunflower oil (50 g) and oat milk (100 g).

   Uses 100 g oat milk · 50 g sunflower oil · 6 g baking powder · 5 g fine salt · 200 g almond flour 100 g oat bran 100 g finely chopped pecans

3. 3

   Step 3: Mix in the honey until the dough is homogeneous. Place the dough on plastic wrap.

   Uses 150 g wildflower honey · dry mixture with baking powder salt 50 g oil 100 g milk

4. 4

   Step 4: Shape the dough into a compact log, wrap tightly and place on a tray. Freeze for 30–40 minutes until firm enough to slice.

   Chill cookie dough · 40 minUses all cookie ingredients mixed evenly with 150 g honey

5. 5

   Step 5: Remove all plastic wrap and cut the chilled log into discs about 1 cm (0.4 inch) thick. Reshape any uneven discs as you place them on a tray.

   Uses compact wrapped dough chilled in freezer 30–40 minutes

6. 6

   Step 6: Arrange the sliced cookies spaced apart on a parchment-lined tray. Bake in a preheated conventional oven at 175°C (350°F) for 15–20 minutes until golden, then let cool completely before serving.

   Bake cookies · 20 minUses firm dough unwrapped and sliced about 1 cm thick