Peanøttsmør-daddelkjeks (4 ingredienser, uten tilsatt sukker, uten mel)

Disse Peanøttsmør-daddelkjeks are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

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Peanøttsmør-daddelkjeks

Disse Peanøttsmør-daddelkjeks are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

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Prep Tid: 10 minutter min

Cook Tid: 14 minutter min

Total tid: 24 minutter min

Rett: Dessert, snacks

Opprinnelse: amerikansk

porsjoner: 14 cookies

Kalorier: 162.4 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 cup Pitted Medjool Dates - 8 ounces / 225g (note 1)
• ▢ 3 ss Mandel-melk - (merknad 2)
• ▢ 1 cup Ristede mandler - (merknad 3)
• ▢ ½ cup Peanøtt smør - (merknad 4)

Valgfritt for et smaksboost

• ▢ 1 teskje Vaniljeekstrakt
• ▢ ½ teskje Kanel
• ▢ 1 en liten klype Sea Salt - if PB unsalted

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en stor stekeplate med bakepapir. Smør papiret lett med matoljespray. Sett til side.
• In a food processor, add the pitted dates, almond milk, almonds, peanut butter, and any optional ingredients you like to flavor the cookies.
• Blend on high speed for a good 1 minute, stopping the food processor if needed, scraping down the sides of the bowl with a rubber spatula, and repeat until the dates turn into a paste, with tiny pieces of almonds. If you stop the food processor and squeeze the dough, it should stick easily together, not be dry or wet.
• If too dry, add a little more almond and process a few times to incorporate. If too wet, add a bit of oat flour or almond flour to bring everything together.
• Lightly oil your hands to grab the dough, which prevents it from sticking to your hands.
• Roll into balls – I made 14 balls – and place each ball on the prepared baking sheet, leaving an inch of space between the cookie dough balls.
• Use the back of a fork, oil it with a bit of mild-flavored oil, and use it to press down the cookie dough balls. I press twice, in opposite directions, to form a crisscross pattern on top of the cookie. I press them down into about 0.5 cm/0.2 inches.
• Bake the cookies for 14 minutes on the middle rack at 350°F (180°C) until the sides are darker.
• Let them cool down for 10 minutes on the baking sheet at room temperature before transferring to a cooling rack for an hour. The peanut flavor develops as the cookies cool down – about 3-4 hours, even stronger the next day.

Merknader

Merknader 1: Any date variety works, but they provide different taste and texture, and will require adjustments of liquid as Medjool tend to be more moist, so they use less added liquid to form a cookie dough. If you don’t use Medjool, measure in weight or oz, not in cups!

Merknader 2: Or water, or any milk you love.

Merknader 3: Or unroasted almonds if preferred. I like the taste of roasted almonds in the cookies. Other nuts like cashew, pistachios, or pecans will taste great, but some will release more oil, and make the cookies softer.

Merknader 4: Or almond butter, cashew butter, or sunflower seed butter.

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 in a glass cookie jar or an airtight container for up to 4 days at room temperature. Freeze for up to 1 month in Ziploc bags.

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Ernæring

Visning: 1cookie | Kalorier: 162.4kcal | karbohydrater: 17g | Protein: 4.6g | Fett: 9.9g | Mettet fett: 1.3g | Flerumettet fett: 2.4g | Enumettet fett: 5.6g | Transfett: 0.001g | Natrium: 46.8mg | kalium: 245.2mg | Fiber: 2.9g | Sukker: 12.7g | A-vitamin: 25.5IU | Vitamin C: 0.003mg | Kalsium: 47.4mg | Stryke: 0.7mg | Magnesium: 52.4mg | Fosfor: 90.9mg | Sink: 0.6mg

Ingredienser og erstatninger

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

• Pitted Medjool Dates – This ingredient provides the main sweetness and moisture for the cookies. Dates act as the natural binder for the dough, replacing eggs and flour.
• Mandel-melk – This helps to soften the dates and bring the dough together, allowing it to form a consistent paste. You can also use oat milk or soy milk here.
• Ristede mandler – These nuts provide a great crunchy texture and a nutty flavor that pairs well with the dates and peanut butter. You can also use other nuts like cashews or pistachios.
• Peanøtt smør – This adds a rich, salty flavor and helps to hold the cookies together. Any creamy nut butter works here, like almond butter or cashew butter.
• Vaniljeekstrakt – This adds a hint of sweet, aromatic flavor to the cookies.
• Kanel – This adds a warm, spicy note that pairs well with the sweetness of the dates.
• Sea Salt – A small pinch of salt balances the sweetness of the dates and makes the flavors pop. It’s important to add it if your peanut butter is unsalted.

How to Make Peanut Butter Date Cookies

Carines baketips

Let me share a few more tips for a perfect date cookies.

• Soften The Dates – If your dates feel a bit dry, you can soak them in a bowl of hot water for about 10 minutes before draining them. This will make them easier to blend.
• Use a Food Scale – Since different types of dates have different moisture levels, using a food scale to measure them by weight will give you the most accurate results.
• Avkjøl deigen – If your dough feels too soft to roll after processing, you can chill it in the fridge for 15-20 minutes. This makes it much easier to handle.
• Test For Doneness – These cookies won’t get super hard. You can tell they are done when they feel firm to the touch and the bottoms and edges are slightly browned.
• Make Them Uniform – Use a cookie scoop to portion out the dough. This helps all the cookies bake evenly and ensures they are the same size.

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