Banana and pecan cookies
A perfect pick-me-up for the afternoon slump, these cookies are an essential after-school recipe for your arsenal
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
100g soft butter
80g light muscovado sugar
½ a small ripe banana, mashed
1 egg, lightly beaten
zest of 1 orange
110g porridge oats
100g brown flour
1 tsp baking powder, sieved
25g desiccated coconut
50g pecan nuts, chopped
Method
Preheat your oven to 180°C and line two large flat baking trays with parchment.
Cream the butter and sugar until light and fluffy, add in the banana, egg and orange zest and combine.
Stir the oats, flour, baking powder, coconut and pecan nuts together. Add these to the butter mixture and stir until well combined using a spatula to make sure all the butter mixture is removed from the sides of the bowl.
Place twelve scoops of the mixture onto the prepared baking trays leaving space between each one to expand. Flatten each scoop down with the back of a spoon.
Bake for about fifteen minutes until golden. Once cool enough to handle place onto a wire rack to cool completely.
