Schokoladenkekse mit Kondensmilch (ohne Eier, 10 Minuten Zubereitungszeit)

Diese Schokoladenkekse mit Kondensmilch are rich cookies that require no additional sugar and are made with no eggs and no dairy.

Inhaltsverzeichnis

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Schokoladenkekse mit Kondensmilch

Diese Schokoladenkekse mit Kondensmilch are rich cookies that require no additional sugar and are made with no eggs and no dairy.

5 ab 2 Stimmen

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Zubereitungszeit: 10 Minuten min

Kochzeit: 12 Minuten min

Gesamtzeit: 22 Minuten min

Kurs: Dessert

Cuisine: amerikanisch

Portionen: 14 Cookies

Kalorien: 181 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

1x2x3x

Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 können. Kokosnuss-Kondensmilch - 11.25 ounces / 325g (note 1)
• ▢ ⅓ Tasse Erdnussbutter - (Anmerkung 2)
• ▢ 1 ½ Tassen Allzweckmehl - (Anmerkung 3)
• ▢ ½ Teelöffel Backsoda
• ▢ 1 Teelöffel Backpulver
• ▢ ⅓ Tasse Chocolate Chips
• ▢ 1 Teelöffel Vanilleextrakt

Optional – for very sweet cookies

• ▢ ½ Tasse Brauner Zucker - (Anmerkung 4)

Anleitungen

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Die Schokoladenstückchen unterheben und gut verrühren.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Notizen

Hinweise 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

Hinweise 2: You can also use almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Hinweise 3: Nutze mein Umrechnungsleitfaden für glutenfreie Produkte um sie glutenfrei zu machen.

Hinweise 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

OfenmodusIch verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

Lagerung: Store the cookies at room temperature for up to 4 days in a sealed cookie box.

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Ernährung

Portion: 1Plätzchen | Kalorien: 181kcal | Kohlenhydrate: 26.9g | Eiweiß: 4.6g | Fett: 6.5g | Gesättigte Fettsäuren: 2.7g | Mehrfach ungesättigtes Fett: 0.9g | Einfach ungesättigte Fettsäuren: 2.1g | Natrium: 124.9mg | Kalium: 146.2mg | Ballaststoffe: 0.7g | Zucker: 15.6g | Vitamin A: 60.8IU | Vitamin B12: 0.1ug | Vitamin C: 0.6mg | Vitamin D: 0.05ug | Kalzium: 89.6mg | Eisen: 0.8mg | Magnesium: 19.4mg | Phosphor: 99.2mg | Zink: 0.5mg

Zutaten und Substitutionen

Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.

• Kokosnuss-Kondensmilch – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Erdnussbutter – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• Allzweckmehl – The flour provides structure to the cookies. I use my Umrechnungsleitfaden für glutenfreie Produkte um sie glutenfrei zu machen.
• Backsoda – This helps the cookies spread as they bake, creating a softer texture.
• Backpulver – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chocolate Chips – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Vanilleextrakt – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Carines Backtipps

Let me share a few more tips for perfect condensed milk cookies.

• Achten Sie auf die Temperatur – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Kühlen Sie den Teig – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

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