Biskut Jem Mentega Kacang (4 Bahan)

Ini Biskut Jem Mentega Kacang are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!

Isi kandungan

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Biskut Jem Mentega Kacang

Ini Biskut Jem Mentega Kacang are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!

5 dari 1 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 10 minit minit

Jumlah masa: 20 minit minit

Kursus: Snek

Masakan: Amerika

Hidangan: 12 Cookies

Kalori: 179.8 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) - (nota 1)
• ▢ ¾ cawan Tepung Gandum - (nota 2)
• ▢ ¼ cawan Jem strawberi - (note 3) +12 teaspoons to fill the cookies
• ▢ 3 sudu makan Susu badam - (nota 4)

Pilihan

• ▢ 1 sudu teh Ekstrak vanila - untuk rasa

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar dengan kertas parchment. Sapukan sedikit minyak dengan semburan minyak masak. Ketepikan.
• In a mixing bowl, combine peanut butter, oat flour, jam, almond milk, and vanilla extract, if used, until a soft cookie dough forms.
• If too wet, add a bit more oat flour. If too dry, add a bit more almond milk.
• Form 12 dough balls and place them on the baking sheet, leaving half an inch of space between each ball.
• Press your thumb in the center of each cookie dough ball to form a cavity.
• Fill each cavity with 1/2 teaspoon of jam – it sounds like a small amount, but if you overfill the cavity, it will overflow when baking. My advice, fill it low now and top up later, after baking with extra fresh jam. The reason why you need to add some now is to keep the cavity open. You don't want this to shrink while baking.
• Bake the cookies at 350°F (180°C) for 14-15 minutes until golden brown. Let them cool down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
• Top up each cookie thumbprint with an extra 1/2 teaspoon of jam, to fill them up to the top if needed.
• Tunggu selama 30 minit hingga 1 jam untuk menikmati tekstur dan rasanya yang rangup sepenuhnya.

Nota

Nota 1: Or almond butter or sunflower seed butter.

Nota 2: Or if you prefer to use almond flour, use my biskut mentega kacang tepung badam as a base, then fill with jam.

Nota 3: Or strawberry preserve for less sugar, or maple syrup, or agave syrup.

Nota 4: Or any milk you like, oat milk, or coconut milk.

Mod KetuharSaya 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.

Pada Suhu Ambien: Store the cookies for up to 4 days in a sealed cookie jar in the fridge. They softened with time.

Alatan

Baking Sheet

Kertas Parchment

Mangkuk adunan

Mengukur Cawan dan Sudu

Rak Penyejuk

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Pemakanan

Berkhidmat: 1cookie | Kalori: 179.8kcal | Karbohidrat: 14.7g | Protein: 6g | Lemak: 11.7g | Lemak tepu: 2.3g | Lemak tak jenuh ganda: 2.9g | Lemak tak jenuh tunggal: 5.7g | Natrium: 100.8mg | Potasium: 155mg | Serat: 1.6g | gula: 5.8g | Vitamin C: 0.6mg | Kalsium: 20.6mg | Iron: 0.7mg | magnesium: 47.5mg | Fosforus: 108.2mg | zink: 0.8mg

Bahan dan Pengganti

Anda hanya memerlukan empat bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Mentega kacang – This is the base of the cookie dough, bringing a nutty flavor, rich moisture, and plenty of protein. For a different flavor, you can also use almond butter or sunflower seed butter.
• Tepung Gandum – I use this flour to give the cookies their structure while keeping them gluten-free and adding fiber.
• Jem strawberi – The jam is what makes these cookies so special. It adds sweetness and that classic peanut butter and jelly flavor. You can also use strawberry preserves to reduce the sugar or even maple syrup or agave syrup if you’d like.
• Susu badam – This adds moisture to the dough. I use it to get the right consistency. You can use any milk you prefer, like oat milk or coconut milk.

How to Make Peanut Butter Jam Cookies

Biskut ini sangat mudah disediakan. Begini caranya dalam gambar.

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk biskut yang sempurna.

• Get the Dough Right – The dough should be soft but not overly sticky. If it feels too wet, add a little extra oat flour. If it seems too dry, a splash more of almond milk will help.
• Prevent Overflow – When you add the initial jam to the thumbprint, don’t overfill it. You just need enough to keep the cavity from shrinking while the cookies bake. You can always top it up with extra jam after they’ve cooled.
• Persandingan Perisa – You can play with different flavor combinations by using a variety of nut butters and jams. For example, try almond butter with apricot jam or cashew butter with blueberry jam.
• Swap the Flour – If you want to use almond flour instead of oat flour, use my almond flour peanut butter cookie recipe as your guide, as the ratios will be different for the best results.
• A Healthier Jam – To make these cookies a little less sweet, you can use a strawberry preserve instead of a jam.

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