Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
110
High
Nutrition per serving
Calories1933.6 kcal (97%)
Total Fat113.7 g (162%)
Carbs210 g (81%)
Sugars98.9 g (110%)
Protein36.5 g (73%)
Sodium883.3 mg (44%)
Fiber23.7 g (85%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside. Melt the butter in a large sauté pan over medium-low heat. Continue to cook, swirling pan occasionally, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes.
Step 2
2. Add the honey, walnuts, pistachios, cinnamon, salt and cloves and bring to a simmer. Cook, stirring constantly, until syrupy, about 2 minutes. Pour into a large mixing bowl and set aside to cool to room temperature, about 30 minutes.
Step 3
3. Add the egg and vanilla to the honey mixture and stir to combine. Add the flour and baking soda and stir until no traces of flour remain. Add the oats, stirring to combine. The mixture will be very stiff.
Step 4
4. Drop the batter by rounded tablespoonfuls 2 inches (5cm) apart on the prepared baking sheets. Bake, rotating baking sheets from top to bottom halfway through baking, until crispy on the edges and golden brown, 14-18 minutes, watching carefully during the last few minutes to make sure the cookies aren't burning. Transfer to a wire cooling rack and let cool. Store in an airtight container for up to 1 week.
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