Alcuni degli Biscotti all'avena con 3 ingredienti are crispy oatmeal cookies with a crumbly, crispy texture perfect for dipping into a glass of milk in the morning. They have a delicious peanut butter oat flavor that everyone loves.
io amo il mio banana peanut butter oatmeal cookies, but sometimes I love a crispy cookie that doesn’t taste like banana. These 3-ingredient oatmeal cookies taste like thick digestive cookies. They are crunchy, crumbly, a bit on the dry side, but the kind of breakfast cookies that you will love to dip in a glass of oat milk.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Biscotti all'avena con 3 ingredienti
These 3-Ingredient Oatmeal Cookies are crispy oatmeal cookies with a crumbly, crispy texture perfect for dipping into a glass of milk in the morning. They have a delicious peanut butter oat flavor that everyone loves.
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Dosi: 6 Cookies
Calorie: 287.7 kcal
Ingredienti
- 1 bicchiere Avena veloce - (nota 1)
- 3 cucchiai Sciroppo d'acero
- ⅔ bicchiere Burro di arachidi
Aromi opzionali
- 1 cucchiaino da tè Estratto di vaniglia
- 1 cucchiaino da tè Cannella
- ¼ bicchiere Chocolate Chips
Istruzioni
- Preriscaldare il forno a 180 °C (350 °F). Rivestire una teglia grande con carta da forno. Mettere da parte.
- In a mixing bowl, pour the quick oats, fresh drippy peanut butter, and maple syrup until a sticky cookie dough forms.
- Scoop about two tablespoons of cookie dough using a cookie dough scoop. Press the dough in the cookie scoop and release it on the baking sheet.
- Press down the dough ball with your hands. The cookies won't expand much in the oven. The thinner, the crispier and harder the cookies come out. I like to keep mine thick in the center. They are crumbly and crunchy, but not hard.
- Bake the cookies for 15-18 minutes at 350 °F (180 °C) until slightly golden brown.
- Let the cookies cool down on a the rack for 5 minutes then on a cooling rack at room temperature.
Note
Note 1: Quick oats are a finer version of old-fashioned oats. It has no additives, no added sugar, no flavors. You can’t use rolled oats for this recipe as the cookies would be too dry. You can make quick oats by pulsing rolled oats in a food processor until coarse.
Note 2: Any nut butter works in this recipe as long as you use a fresh jar with drippy – not dry – nut butter. Other options are almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.
Note 3: Any liquid sweetener works in this recipe, including agave syrup, coconut nectar, or sugar-free liquid monk fruit.
Archiviazione: You can store the cookies in the fridge in an airtight container for up to 4 days. They harden a lot in the fridge. Take them out of the fridge an hour before for the best texture. You can also store them at room temperature for 2 days in a sealed cookie jar.
Guscio di cioccolato: On the pictures above, I dipped the cookies in melted chocolate. To do the same, microwave 1/2 cup of dark chocolate (85% cocoa) with 1 teaspoon of coconut oil in a microwave-safe bowl. When melted, dip the bottom of the cookie in the chocolate, then place the dipped cookies upside down on a plate. Pop the plate in the freezer for 10 minutes to harden the shell.
Alimentazione
Servendo: 1biscotto | Calorie: 287.7kcal | Carboidrati: 27.3g | Proteine: 8.3g | Grasso: 17.7g | Grassi saturi: 4.4g | Grassi polinsaturi: 3.8g | Grasso monoinsaturo: 7.5g | Sodio: 1mg | Potassio: 255mg | Fibra: 2.6g | Zucchero: 13.6g | Calcio: 36.7mg | Ferro: 1.1mg | Magnesio: 87.1mg | fosforo: 159.1mg | zinco: 1.2mg
Ingredienti e sostituzioni
In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa
You only need 3 ingredients to make the cookie dough. This recipe is very versatile, so you can then incorporate any add-ins you like.
- Avena veloce – Quick oats are essential for the right texture, as they are finer than rolled oats and absorb liquid better. If using fiocchi d'avena, you’ll need to pulse them briefly in a food processor to make them more suitable for this recipe. Avoid using them whole, as they may make the cookies too dry. Certified avena senza glutine can also be used if needed.
- Sciroppo d'acero – Maple syrup acts as both a sweetener and binder in the cookies. You can replace it with other liquid sweeteners like sciroppo di agave, nettare di cocco, o sugar-free liquid monk fruit. Maple syrup adds a subtle caramel flavor, which pairs nicely with peanut butter.
- Burro di arachidi – Peanut butter provides fat, flavor, and moisture to the cookies. Make sure to use fresh, drippy peanut butter, as dry or old peanut butter won’t mix well. Burro di mandorle, burro di anacardi, o burro di semi di girasole can be used as alternatives if you prefer a different flavor or want a senza noci opzione.
How to Make 3-Ingredient Oatmeal Cookies
These cookies are really easy to make in just a few minutes. Here are the key steps.
Pour all 3 base ingredients in a mixing bowl.
Stir the mixture until it’s sticky.
Form 6 cookie dough balls and place them on a baking sheet.
Appiattite i biscotti e cuoceteli in forno per 15-18 minuti a 180 °C (350 °F).
Melt coconut oil and chocolate chips in a small mixing bowl and dip the warm cookies.
Let the chocolate shell and cookies cool down on a wire rack.
I consigli di Carine per la pasticceria
- Choose the Right Oats – Quick oats are key to achieving the right consistency. They bind the ingredients together well without making the dough too dry. If you only have rolled oats, pulse them briefly in a food processor to create a coarse texture similar to quick oats.
- Burro di arachidi fresco – Make sure your peanut butter is fresh and drippy. Older, drier peanut butter won’t blend well and can result in crumbly cookies. If your peanut butter is too dry, try adding a bit of oil & gas or extra maple syrup to help moisten the dough.
- Shape the Cookies – These cookies don’t spread much in the oven, so press them down to your desired thickness. If you prefer più spesso cookies with a chewy center, shape them accordingly. For croccante cookies, flatten them more before baking.
- Tempo di cottura – The baking time is key for the texture. For a crispier cookie, bake them closer to 18 minutes. If you prefer them softer in the center, check them around the 15-minute mark. Be sure to watch them closely, as ovens can vary.
- Raffreddare completamente – Let the cookies cool for 5 minutes on the baking sheet to firm up before transferring them to a cooling rack. This helps them maintain their shape and prevents crumbling.
- Guscio di cioccolato – For an added treat, dip the cooled cookies in cioccolato fuso for a crisp chocolate coating. Simply melt cioccolata fondente (85% cocoa) with a teaspoon of olio di cocco, dip the bottom of each cookie, and allow them to set in the freezer for 10 minutes.
Suggerimenti per la conservazione
- A temperatura ambiente – These cookies can be stored in an airtight container fino a 2 giorni. They’ll stay crisp and fresh at room temperature, making them perfect for a quick snack or breakfast.
- Nel frigo – If you prefer to store them in the fridge, they can last up to 4 days in an airtight container. Just be aware that they will harden in the fridge. To restore their softer texture, let them sit at room temperature for about an hour before eating.
- congelamento – You can also freeze the dough balls before baking. Simply shape the cookies, freeze them on a baking sheet until solid, then store them in a Borsa con cerniera. When ready to bake, no need to thaw—just bake them a few minutes longer.
Can we use pistachio butter ?
Probably yes! Usually you can swap any nut butter by another one.
Hello! Thanks so much for sharing this simple and quick recipe – I made these today as I was craving a healthy snack. They were delicious! Look forward to making these with my nieces and nephew. Great, easy way to keep them occupied with cupboard staples, too.
Sounds like a fun baking activities for them! Thanks for baking my recipes.
Made these tonight and they were yummy! Literally took so little time! Great for a quick, fresh, kinda healthier dessert! Thanks for all your great recipes!
That’s lovely to hear!
Can I add or substitute any amount with protein powder?
Probably, but I haven’t tried yet so I am not sure how much. Protein powder is highly liquid absorbent and it will required more liquid to firm up. You can try my protein oatmeal cookies anziché.
How many cookies does this make?
The serving size always appears before the list of ingredient in the recipe card. Here it says, serving: 6
Carine : Your cookie recipe looks really good, I will have to try it
I am allergic to milk but I can substitute to accommodate.
Jay
You found the right place then, I never use any dairy in my recipes. Enjoy the cookies.
Where exactly are the amount of eac ingredient needed listed?
Grazie!
On top of this comment section, there’s the full recipe measurement. You can also simply click the jump to recipe button on top of this page to see the recipe immediately.
can you use steel cut 3 min oats?
How did the steel cut work out?
K
I am not sure what kind of oats this is, I never bought it, but feel free to experiment, it should work.
can’t wait to make them
I made the recipe just as described with the chocolate. They are delicious and tasty for breakfast or a dessert. Thank you for an easy, healthy recipe.