Te Ciasteczka owsiane z masłem orzechowym are simple 4-ingredient cookies ready in under 30 minutes with a very crunchy texture and loaded with protein and fiber.
I love oatmeal cookies, like my Ciasteczka owsiane z mąki migdałowej, Zdrowe ciasteczka owsianelub Ciasteczka owsiane z masłem orzechowym i bananem but I wanted to make an extremely simple version made with only 4 ingredients and it’s delicious!
While the full recipe is just below, don’t miss my tips and tricks further down, including ingredient swaps, process shots, and baking tips!
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Ciasteczka owsiane z masłem orzechowym
Skład
- 1 ¼ kubki Płatki owsiane - (notatka 1)
- ½ kubek Domowa mąka owsiana - (notatka 2)
- 1 kubek Masło orzechowe - (notatka 3)
- ⅔ kubek Syrop klonowy - (notatka 4)
Optioanl
- ½ kubek Chipsy czekoladowe
- 1 łyżeczka Ekstrakt waniliowy
- ¼ łyżeczka Sól - jeśli masło orzechowe jest niesolone
- 1 łyżeczka Cynamon
Instrukcje
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil with cooking oil spray. Set aside.
- In a mixing bowl, stir peanut butter, maple syrup, oats, and oat flour.
- Stir with a rubber spatula until the batter is sticky and thick.
- Fold in any optional ingredient now, and stir to evenly incorporate.
- Scoop out 2 tablespoons of batter using a cookie dough scoop, release on the prepared baking sheet, and repeat until no more cookie dough is left. I made 10 cookies. Leave an inch of space between the cookies as they expand in the oven.
- Use the back of a fork, lightly oiled, to press the top of each cookie dough ball and flatten the cookie a little before baking.
- Bake the cookies for 14-16 minutes at 350 °F (180 °C) on the middle rack of the preheated oven until the sides of the cookies are nicely golden brown.
- Let the cookies cool down on the baking sheet at room temperature for 15 minutes without touching them. They are still soft when hot and they gently firm up as they cool down on the baking sheet. Then transfer on a cooling rack for 45 minutes.
Komentarz
Odżywianie
Składniki i zamienniki
You only need a handful of ingredients for this recipe. Here’s how to pick (and swap) them.
- Płatki owsiane – This provides the cookie’s chewy texture and fiber. Quick oats also work, but steel-cut oats will not.
- Mąka owsiana – It acts as a binder, creating structure. You can make it by blending rolled oats into a fine flour. But you need both oats and oat flour for the recipe, so don’t blend everything!
- Masło orzechowe – This brings a rich, nutty flavor and healthy fats. Almond butter, cashew butter, or sunflower seed butter are fine for a nut-free version.
- Syrop klonowy – It sweetens the cookies and adds moisture. Agave syrup or honey also work.
How to Make Peanut Butter Oatmeal Cookies
These cookies are super easy to whip up, here’s how in pictures.
Wymieszaj wszystkie składniki bazy w misce.
Incorporate any optional ingredients, like chocolate chips.
Form cookie dough balls, flatten them with a fork, and place them on a baking sheet.
Bake the oatmeal cookies for 14-16 minutes
Porady Carine dotyczące pieczenia
Let me share a few more tips to help you make the best possible oatmeal cookies.
- Wzmocnienie smaku – Add cinnamon, vanilla extract, chocolate chips, or chopped nuts and seeds (or all of them together) to the batter for different flavors.
- Nut Butter Swap – Use cashew butter, almond butter, or sunflower seed butter for a nut-free version of the cookies.
- Dodatki owocowe – Incorporate dried fruits like cranberries, raisins, or chopped dates for added sweetness and texture.
- Cookie Size – Use a cookie scoop to ensure uniform cookie sizes for even baking.
- Fork Pressing – Lightly oil the back of a fork to prevent sticking when flattening the cookies.
- Czas chłodzenia – Allow the cookies to cool on the baking sheet to firm up before transferring them to a cooling rack.
- Rozwiązanie do przechowywania – Store the cookies in an airtight container in the fridge for up to four days or freeze them for up to one month.
- Alternatywy dla słodzików – Agave syrup or honey work well as a replacement for maple syrup.
New favorite oatmeal cookies!!
Thank you! Love your recipes.
Thank you ! I am so happy to hear that.
Naprawdę dobry!
Dziękuję Ci!
Do you think I could use PB powder with applesauce or chickpeas instead of actual PB?
Not really, they are crunchy because of the fat in peanut butter, they will probably not hold their shape at all with wet ingredient like applesauce.
These are amazing made with peanut butter!! Could you make a version of these using tahini?
You can absolutely swap the peanut butter for tahini in this recipe. It will taste amazing too!
Haven’t cooked yet. Wondering if I can use some other kind of flour instead of grinding oats or buying yet another flower. How about Sorghum flour, for example?:
I haven’t tried something else yet. Other flours will have different properties, ratio of fibers, proteins that will definitely change the texture and firmness of your cookies.
Probably my favorite cookies ever!
That’s so nice to ear!
How do you make oat flour? In order to make 1/2 cup of oat flour what is the ratio of blending the oats with the flower to get 1/2 cup?
/2 cup oats, make 1/2 cup oat flour, my full tutorial is w tym miejscu.
Thank you. Can’t wait to try this recipe.
Czekam na Twoją opinię na ten temat!
To zadziałało dokładnie tak, jak napisano, dzięki!
Dziękuję bardzo!