Biscoitos de amêndoa e manteiga de amendoim com 3 ingredientes (sem ovos, sem açúcar refinado)

Estes 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

Índice

+ Ver mais- Ver menos

Biscoitos de amêndoa e manteiga de amendoim com 3 ingredientes

Estes 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

5 da 8 votos

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 10 minutos minutos

Tempo total: 20 minutos minutos

Curso: Lanche

Cozinha: americano

Dose: 10 Cookies

Calorias: 185.9 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ 1 ¼ xícara Farinha de amêndoa - (nota 1)
• ▢ ½ xícara Manteiga de amendoim (sem sal) - (nota 2)
• ▢ ¼ xícara Maple Syrup - (nota 3)

Opcional

• ▢ 1 colher de chá de extrato de baunilha - for flavor (note 4)
• ▢ 12 Amêndoas Cru - (nota 5)

Instruções

• Pré-aqueça o forno a 180°C (350°F). Forre uma assadeira com papel manteiga. Unte levemente com óleo em spray. Reserve.
• In a mixing bowl, combine peanut butter, maple syrup, vanilla extract if used, and almond flour until smooth, well combined, and it forms cookie dough batter.
• Form 10 cookie dough balls and place them on the baking sheet, leaving half a thumb of space between each ball.
• Flatten them with the back of a lightly oiled fork, to form a cross on top of the cookies.
• To decorate, press a whole almond in the center of each cookeis. It also add a delicious crunch when you bite into them later.
• Bake the cookies at 350°F (180°C) for 12-14 minutes until golden brown on sides. Cool them down for 10 minutes on the baking sheet at room temperature to firm up. Then, gently slide a spatula under each cookie to transfer to a cooling rack for 1 hour, to enjoy their full crunchy texture and flavors.

Notas

notas 1: Or almond meal, but the cookies will be a bit grainy and darker in color. For oat flour, use my 4-ingredient oat flour peanut butter cookie recipe.

notas 2: Or almond butter, cashew butter. Nut-free options are tahini or sunflower seed butter.

notas 3: Or agave syrup, or any liquid sweetener you love.

notas 4: Add a delicious flavor to the cookies. You can also swap for 1/4 teaspoon of almond extract.

notas 5: For decoration only, you can skip or use sliced almonds.

Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Armazenamento: Almond flour cookies soften with time. After 3 days, they get less crunchy. Store at room temperature in an airtight glass jar for best texture.

Equipamentos

Assadeira

Papel pergaminho

Mixing Bowl

Copos e colheres de medição

Rack de resfriamento

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1biscoito | Calorias: 185.9kcal | Carboidratos: 11.6g | Proteína: 6.1g | Gordura: 14.1g | Gordura saturada: 1.8g | Gordura poliinsaturada: 1.7g | Gordura monoinsaturada: 3.7g | Sódio: 56.1mg | Potássio: 100.3mg | Fibra: 2.3g | Açúcar: 6.8g | Vitamina A: 0.01IU | Cálcio: 47.8mg | Ferro: 0.8mg | Magnésio: 26.8mg | Fósforo: 49.5mg | Zinco: 0.4mg

Ingredientes e Substituições

You only need three simple ingredients and a couple of optional ones to make this recipe. Here’s how to pick and swap them.

• Farinha de amêndoa – This ingredient provides the structure for the cookies. It’s a key component that makes them soft on the inside while holding their shape. You can use almond meal, but it will give you a darker, more rustic-looking cookie.
• Manteiga de amendoim – This is the primary flavor and fat source for the cookies, helping to bind the dough together and make them moist. Other great options are almond butter or cashew butter. For a nut-free version, tahini or sunflower seed butter are fine.
• Maple Syrup – This is the liquid sweetener for the recipe, adding a natural sweetness and helping with the texture. You can also use agave syrup or another liquid sweetener you love.
• de extrato de baunilha – This is an optional ingredient that adds a warm and classic flavor to the cookies. A great alternative is almond extract.
• Amêndoas Cru – These are for decoration and add a nice crunch to the cookies. You can also use sliced almonds for the same effect.

How to Make Them in Pictures

Dicas de confeitaria da Carine

Deixe-me compartilhar mais algumas dicas para biscoitos perfeitos.

• Meça com precisão – I always recommend weighing your ingredients for the most consistent results. If you are using cups, make sure you don’t pack down the almond flour. Instead, scoop and level it for the right amount.
• Não asse demais – These cookies can go from perfectly baked to too firm in a flash. Check them at the 12-minute mark and pull them out as soon as the edges turn golden brown.
• Legal completamente – It’s tempting to eat these cookies right away, but they need time to firm up. Letting them cool on the baking sheet and then on a wire rack for a full hour is key to achieving that perfect chewy-but-crunchy texture.
• Adicione gotas de chocolate – For a different flavor, try mixing in ⅓ cup of mini chocolate chips. They melt a little in the oven and make the cookies extra decadent.
• Decorate with a Twist – Instead of a whole almond, you can press sliced almonds onto the tops of the cookies before baking for a crunchy topping that covers the whole surface.
• Add Another Flavor – If you want to change the flavor, a great addition is a quarter teaspoon of almond extract.

More Peanut Butter Cookie Recipes

Biscoitos de farinha de aveia e manteiga de amendoim

Biscoitos macios de manteiga de amendoim

Biscoitos de manteiga de amendoim com 3 ingredientes

Biscoitos saudáveis ​​de manteiga de amendoim