Biskut Mentega Kacang Tepung Oat (4 Bahan, Rendah Gula)

Ini Biskut Mentega Kacang Tepung Oat are simple 4-ingredient cookies made with no eggs, no dairy, no refined sugar, but rich in fiber and protein!

Isi kandungan

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Biskut Mentega Kacang Tepung Oat

Ini Biskut Mentega Kacang Tepung Oat are simple 4-ingredient cookies made with no eggs, no dairy, no refined sugar, but rich in fiber and protein!

5 daripada 8 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 14 minit minit

Jumlah masa: 24 minit minit

Kursus: Snek

Masakan: Amerika

Hidangan: 15 cookies

Kalori: 142.6 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Mentega Kacang (Tanpa Garam) - no added oil, no added sugar (note 1)
• ▢ ¾ cawan Tepung Oat Buatan Sendiri - (nota 2)
• ▢ ¼ cawan Sirap maple - (nota 3)
• ▢ 3 sudu makan Susu badam - (nota 4)

Pilihan

• ▢ 1 sudu teh Ekstrak vanila

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar biskut dengan kertas parchment. Ketepikan.
• In a mixing bowl, add peanut butter, maple syrup, almond milk, and vanilla if used.
• Stir with a rubber spatula until it forms a paste, then add the oat flour.
• Stir again until it forms a thick cookie dough. If it's too dry to roll into cookie dough balls, add more almond milk.
• Roll the dough into 15 even pieces of dough – about 1 tablespoon each – between lightly oiled hands.
• Place each ball on the prepared cookie sheet and leave an inch of space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
• Use the back of a lightly oiled fork to flatten the cookies – I press twice in opposite directions to form a crisscross pattern on top of each cookie.
• Bake the cookies for 12-14 minutes at 350°F (180°C) until the sides are golden brown.
• Cool the cookies down for 10 minutes on the tray, then transfer to a cooling rack. Be patient. They will get crunchier as they cool down.

Nota

Nota 1: You can also use almond butter, cashew butter. Or sunflower seed butter for a nut-free option.

Nota 2: I make tepung oat saya sendiri by blending rolled oats in a high-speed blender for 30 seconds. It results in a fine ground that is never as fine as store-bought oat flour. If you use ready-made oat flour from the grocery store, you will need way more liquid to bring the dough together

Nota 3: Or any other liquid sweetener like agave syrup or coconut nectar.

Nota 4: Any milk works, like oat milk, cashew milk, soy milk, or coconut milk.

Pada Suhu AmbienSimpan biskut dalam bekas kedap udara di dalam peti sejuk sehingga 4 hari.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1cookie (recipe serve 15) | Kalori: 142.6kcal | Karbohidrat: 11.4g | Protein: 4.8g | Lemak: 9.4g | Lemak tepu: 1.8g | Lemak tak jenuh ganda: 2.3g | Lemak tak jenuh tunggal: 4.6g | Natrium: 79.3mg | Potasium: 131.7mg | Serat: 1.2g | gula: 5.1g | Kalsium: 21.2mg | Iron: 0.5mg | magnesium: 38.9mg | Fosforus: 85.4mg | zink: 0.7mg

Bahan dan Pengganti

Anda hanya memerlukan 4 bahan asas untuk membuat biskut ini. Berikut ialah cara memilih dan menukarnya.

• Mentega Kacang (Tanpa Garam) – This provides the main flavor and fat for the cookies. Ensure it has no added oil or sugar. You can also use almond butter, cashew butter, or sunflower seed butter for a nut-free option.
• Tepung Oat Buatan Sendiri – This gluten-free flour forms the base of the cookies. It’s best to make your own by blending rolled oats for about 30 seconds, resulting in a coarser flour than store-bought. Store-bought oat flour is often too fine and requires significantly more liquid.
• Sirap maple – This liquid sweetener adds sweetness. Agave syrup or coconut nectar are also suitable.
• Susu badam – This liquid helps bind the ingredients together. Any milk like oat milk, cashew milk, soy milk, or coconut milk will work. You might need to add more if your dough is too dry.
• Ekstrak vanila – Ini meningkatkan profil rasa keseluruhan.

How to Make Oat Flour Peanut Butter Cookies

These cookies are super simple to make, here’s how in pictures.

Combine the almond milk, maple syrup, and peanut butter in a large mixing bowl.

Incorporate the homemade oat flour and stir until sticky.

Oil your hands and roll the dough into small balls, I made 15.

Place the dough balls on a large baking sheet lined with parchment paper.

Press the cookies dough balls with a fork to flatten them and print a crisscross pattern.

Bakar biskut selama 12-14 minit pada suhu 350°F (180°C).

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk biskut yang sempurna.

• Tambah Cip Coklat – Stir in 1/3 cup of mini chocolate chips for added sweetness and chocolate flavor.
• Sos Coklat – Dip the cooled peanut butter cookies in melted dark chocolate and chill them until the chocolate sets for an extra treat.
• Tingkatkan Rasa – Add 1 teaspoon of vanilla extract to boost the flavor.
• Homemade Oat Flour Crucial – Do not use store-bought oat flour as it is too fine. Making your own coarser oat flour is essential for the correct texture. All you need to make it is to pulse your oats in a blender for 30 seconds! If you do use store-bought, you will need to add much more liquid to form the dough.

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