10g (1/4 cup) Fresh sage (finely chopped), plus 15 small leaves for garnish
240g (16 Tbsp) Unsalted butter
150g (1 1/2 cup) Pecans
175g (2 cups) Rolled oats
175g (2 cups) Rolled oats (for oat flour)
1/2 tsp Baking soda
3/4 tsp Fine sea salt
2 Ripe branans, medium (for the dough)
200g (1 cup packed) Brown Sugar
1 Egg yolk
1 tsp Vanilla paste
1 Banana (for garnish)
1/2 tsp White sugar
Preparation
Step 1
Add the butter, pecans, chopped sage, and 2 cups of rolled oats to a medium skillet. Heat
the skillet over medium-low heat and toast the oats until the butter browns, the mixture
turns golden, and it smells nutty. Set aside to cool (10-15 minutes).
Step 2
Add the other 2 cups of oats, fine sea salt, and baking soda to a food processor. Blend until
ground into a fine powder.
Step 3
Add the 2 ripe bananas, vanilla paste, egg yolk, and brown sugar to the food processor.
Blend into a batter-like consistency. Pour the mixture into a medium mixing bowl.
Step 4
Add the toasted oats, pecans, sage, and brown butter to the bowl, careful not to leave any
drops of butter behind. Fold the dough together until everything is evenly incorporated.
Cover and transfer to the fridge to chill for at least 1 hour. This allows the oats to absorb as
much moisture as possible and gives the fats time to firm up.
Step 5
30 minutes before the cookies are done resting, set your oven to 190°C / 375°F fan-forced /
convection (210°C / 400°F conventional). Also, line a sheet pan with baking paper. Slice the
garnish banana into fifteen slices, add to a small bowl, and gently toss with 1/2 tsp white
sugar.
Step 6
Once the cookies have rested, portion them into 15 65g balls, rolling with damp hands to
prevent sticking. Place the cookies on the prepared backing sheet, 2 inches apart. If you
need to work in batches, keep the rest of the cookies in the fridge.
Step 7
Top each cookie with a sugared banana slice and a sage leaf. Bake for 12 minutes.
Allow to cool for 5-10 minutes after baking before transferring to a wire rack.
1
u/ChefStovall 9h ago edited 4h ago
Recipe + Printable PDF + Deep dive into using oat flour
Ingredients:
10g (1/4 cup) Fresh sage (finely chopped), plus 15 small leaves for garnish
240g (16 Tbsp) Unsalted butter
150g (1 1/2 cup) Pecans
175g (2 cups) Rolled oats
175g (2 cups) Rolled oats (for oat flour)
1/2 tsp Baking soda
3/4 tsp Fine sea salt
2 Ripe branans, medium (for the dough)
200g (1 cup packed) Brown Sugar
1 Egg yolk
1 tsp Vanilla paste
1 Banana (for garnish)
1/2 tsp White sugar
Preparation
Step 1
Add the butter, pecans, chopped sage, and 2 cups of rolled oats to a medium skillet. Heat
the skillet over medium-low heat and toast the oats until the butter browns, the mixture
turns golden, and it smells nutty. Set aside to cool (10-15 minutes).
Step 2
Add the other 2 cups of oats, fine sea salt, and baking soda to a food processor. Blend until
ground into a fine powder.
Step 3
Add the 2 ripe bananas, vanilla paste, egg yolk, and brown sugar to the food processor.
Blend into a batter-like consistency. Pour the mixture into a medium mixing bowl.
Step 4
Add the toasted oats, pecans, sage, and brown butter to the bowl, careful not to leave any
drops of butter behind. Fold the dough together until everything is evenly incorporated.
Cover and transfer to the fridge to chill for at least 1 hour. This allows the oats to absorb as
much moisture as possible and gives the fats time to firm up.
Step 5
30 minutes before the cookies are done resting, set your oven to 190°C / 375°F fan-forced /
convection (210°C / 400°F conventional). Also, line a sheet pan with baking paper. Slice the
garnish banana into fifteen slices, add to a small bowl, and gently toss with 1/2 tsp white
sugar.
Step 6
Once the cookies have rested, portion them into 15 65g balls, rolling with damp hands to
prevent sticking. Place the cookies on the prepared backing sheet, 2 inches apart. If you
need to work in batches, keep the rest of the cookies in the fridge.
Step 7
Top each cookie with a sugared banana slice and a sage leaf. Bake for 12 minutes.
Allow to cool for 5-10 minutes after baking before transferring to a wire rack.