Sjokoladekjeks med kondensert melk (uten egg, 10 min forberedelse)

Disse Sjokoladebit-kjeks med kondensert melk are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Sjokoladebit-kjeks med kondensert melk

Disse Sjokoladebit-kjeks med kondensert melk are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Prep Tid: 10 minutter min

Cook Tid: 12 minutter min

Total tid: 22 minutter min

Rett: Dessert

Opprinnelse: amerikansk

porsjoner: 14 cookies

Kalorier: 181 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 kan Kokoskondensert melk - 11.25 ounces / 325g (note 1)
• ▢ ⅓ cup Peanøtt smør - (merknad 2)
• ▢ 1 ½ kopper All-purpose mel - (merknad 3)
• ▢ ½ teskje Natron
• ▢ 1 teskje Baking Powder
• ▢ ⅓ cup Sjokoladebiter
• ▢ 1 teskje Vaniljeekstrakt

Optional – for very sweet cookies

• ▢ ½ cup Brunt sukker - (merknad 4)

Instruksjoner

• 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.
• Vend inn sjokoladebitene og rør for å blande dem sammen.
• 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.

Merknader

Merknader 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.

Merknader 2Du kan også bruke mandelsmør eller cashewnøttsmør. For et nøttefritt alternativ kan du bruke solsikkefrøsmør eller tahini.

Merknader 3: Use my glutenfri konverteringsguide å gjøre dem glutenfrie.

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

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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

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Ernæring

Visning: 1cookie | Kalorier: 181kcal | karbohydrater: 26.9g | Protein: 4.6g | Fett: 6.5g | Mettet fett: 2.7g | Flerumettet fett: 0.9g | Enumettet fett: 2.1g | Natrium: 124.9mg | kalium: 146.2mg | Fiber: 0.7g | Sukker: 15.6g | A-vitamin: 60.8IU | Vitamin B12: 0.1pg | Vitamin C: 0.6mg | Vitamin D: 0.05pg | Kalsium: 89.6mg | Stryke: 0.8mg | Magnesium: 19.4mg | Fosfor: 99.2mg | Sink: 0.5mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Kokoskondensert melk – 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.
• Peanøtt smør – 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.
• All-purpose mel – The flour provides structure to the cookies. I use my glutenfri konverteringsguide å gjøre dem glutenfrie.
• Natron – This helps the cookies spread as they bake, creating a softer texture.
• Baking Powder – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Sjokoladebiter – 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.
• Vaniljeekstrakt – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Carines baketips

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

• Pass på temperaturen – 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.
• Avkjøl deigen – 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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