Эти Овсяное печенье из 3 ингредиентов are crispy oatmeal cookies with a crumbly, crispy texture perfect for dipping into a glass of milk in the morning. They have a delicious peanut butter oat flavor that everyone loves.
я люблю мой banana peanut butter oatmeal cookies, but sometimes I love a crispy cookie that doesn’t taste like banana. These 3-ingredient oatmeal cookies taste like thick digestive cookies. They are crunchy, crumbly, a bit on the dry side, but the kind of breakfast cookies that you will love to dip in a glass of oat milk.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Овсяное печенье из 3 ингредиентов
These 3-Ingredient Oatmeal Cookies are crispy oatmeal cookies with a crumbly, crispy texture perfect for dipping into a glass of milk in the morning. They have a delicious peanut butter oat flavor that everyone loves.
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Количество порций: 6 cookies
Калории: 287.7 килокалория
Ингредиенты:
- 1 чашку Быстрый овес - (примечание 1)
- 3 столовые ложки Кленовый сироп
- ⅔ чашку Арахисовое масло
Дополнительные вкусы
- 1 чайной ложки Экстракт ванили
- 1 чайной ложки Корица
- ¼ чашку Шоколадные чипсы
инструкции
- Разогрейте духовку до 180 °C (350 °F). Застелите большой противень пергаментной бумагой. Отложите в сторону.
- In a mixing bowl, pour the quick oats, fresh drippy peanut butter, and maple syrup until a sticky cookie dough forms.
- Scoop about two tablespoons of cookie dough using a cookie dough scoop. Press the dough in the cookie scoop and release it on the baking sheet.
- Press down the dough ball with your hands. The cookies won't expand much in the oven. The thinner, the crispier and harder the cookies come out. I like to keep mine thick in the center. They are crumbly and crunchy, but not hard.
- Bake the cookies for 15-18 minutes at 350 °F (180 °C) until slightly golden brown.
- Let the cookies cool down on a the rack for 5 minutes then on a cooling rack at room temperature.
Заметки
Примечания 1: Quick oats are a finer version of old-fashioned oats. It has no additives, no added sugar, no flavors. You can’t use rolled oats for this recipe as the cookies would be too dry. You can make quick oats by pulsing rolled oats in a food processor until coarse.
Примечания 2: Any nut butter works in this recipe as long as you use a fresh jar with drippy – not dry – nut butter. Other options are almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.
Примечания 3: Any liquid sweetener works in this recipe, including agave syrup, coconut nectar, or sugar-free liquid monk fruit.
Память: You can store the cookies in the fridge in an airtight container for up to 4 days. They harden a lot in the fridge. Take them out of the fridge an hour before for the best texture. You can also store them at room temperature for 2 days in a sealed cookie jar.
Шоколадная скорлупа: On the pictures above, I dipped the cookies in melted chocolate. To do the same, microwave 1/2 cup of dark chocolate (85% cocoa) with 1 teaspoon of coconut oil in a microwave-safe bowl. When melted, dip the bottom of the cookie in the chocolate, then place the dipped cookies upside down on a plate. Pop the plate in the freezer for 10 minutes to harden the shell.
Питание
Обслуживание: 1печенье | Калории: 287.7килокалория | Углеводы: 27.3g | Белок: 8.3g | Жир: 17.7g | Насыщенный жир: 4.4g | Полиненасыщенные жиры: 3.8g | Мононенасыщенные жиры: 7.5g | Натрий: 1mg | Калий: 255mg | волокно: 2.6g | Сахар: 13.6g | Кальций: 36.7mg | Железо: 1.1mg | Магний: 87.1mg | Фосфор: 159.1mg | Цинк: 1.2mg
Ингредиенты и замены
В этом абзаце я поделюсь всеми своими советами по выбору правильных ингредиентов. Полный рецепт с указанием пропорций вы найдете в карточке рецепта внизу поста!Перейти к полному рецепту
You only need 3 ingredients to make the cookie dough. This recipe is very versatile, so you can then incorporate any add-ins you like.
- Быстрый овес – Quick oats are essential for the right texture, as they are finer than rolled oats and absorb liquid better. If using овсяные хлопья, you’ll need to pulse them briefly in a food processor to make them more suitable for this recipe. Avoid using them whole, as they may make the cookies too dry. Certified безглютеновый овес can also be used if needed.
- Кленовый сироп – Maple syrup acts as both a sweetener and binder in the cookies. You can replace it with other liquid sweeteners like сироп агавы, кокосовый нектар или sugar-free liquid monk fruit. Maple syrup adds a subtle caramel flavor, which pairs nicely with peanut butter.
- Арахисовое масло – Peanut butter provides fat, flavor, and moisture to the cookies. Make sure to use fresh, drippy peanut butter, as dry or old peanut butter won’t mix well. Миндальное масло, масло кешью или подсолнечное масло can be used as alternatives if you prefer a different flavor or want a без орехов опцию.
Как приготовить овсяное печенье из 3 ингредиентов
These cookies are really easy to make in just a few minutes. Here are the key steps.
Pour all 3 base ingredients in a mixing bowl.
Stir the mixture until it’s sticky.
Сформируйте 6 шариков из теста и выложите их на противень.
Расплющите печенье и выпекайте его 15-18 минут при температуре 180 °C (350 °F).
Melt coconut oil and chocolate chips in a small mixing bowl and dip the warm cookies.
Let the chocolate shell and cookies cool down on a wire rack.
Советы Карин по выпечке
- Choose the Right Oats – Quick oats are key to achieving the right consistency. They bind the ingredients together well without making the dough too dry. If you only have rolled oats, pulse them briefly in a food processor to create a coarse texture similar to quick oats.
- Свежее арахисовое масло – Make sure your peanut butter is fresh and drippy. Older, drier peanut butter won’t blend well and can result in crumbly cookies. If your peanut butter is too dry, try adding a bit of масло or extra maple syrup to help moisten the dough.
- Сформируйте печенье – These cookies don’t spread much in the oven, so press them down to your desired thickness. If you prefer толще cookies with a chewy center, shape them accordingly. For хрустящий cookies, flatten them more before baking.
- Время выпечки – The baking time is key for the texture. For a более хрустящее печенье, bake them closer to 18 minutes. If you prefer them softer in the center, check them around the 15-minute mark. Be sure to watch them closely, as ovens can vary.
- Круто полностью – Let the cookies cool for 5 minutes on the baking sheet to firm up before transferring them to a cooling rack. This helps them maintain their shape and prevents crumbling.
- Шоколадная скорлупа – For an added treat, dip the cooled cookies in растопленный шоколад for a crisp chocolate coating. Simply melt темный шоколад (85% cocoa) with a teaspoon of Кокосовое масло, dip the bottom of each cookie, and allow them to set in the freezer for 10 minutes.
Советы по хранению
- При комнатной температуре – These cookies can be stored in an airtight container на срок до 2 дней. They’ll stay crisp and fresh at room temperature, making them perfect for a quick snack or breakfast.
- В холодильнике – If you prefer to store them in the fridge, they can last up to 4 days in an airtight container. Just be aware that they will harden in the fridge. To restore their softer texture, let them sit at room temperature for about an hour before eating.
- Замораживание – You can also freeze the dough balls before baking. Simply shape the cookies, freeze them on a baking sheet until solid, then store them in a Сумка на молнии. When ready to bake, no need to thaw—just bake them a few minutes longer.
looks good, recipe is for my husband. the easier the better so this works perfect for him to be able to make and eat.
Made it with regular old fashioned oats and they came out delicious.
That’s amazing, thanks for the feedback
thank you for the recipe a quick question can you use honey as a sweetener ?
Конечно!
восхитительный
Спасибо, что поделились этим рецептом!