Chokladkakor med kondenserad mjölk (utan ägg, 10 min förberedelse)

Dessa Chokladchipskakor med kondenserad mjölk are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Chokladchipskakor med kondenserad mjölk

Dessa Chokladchipskakor med kondenserad mjölk are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Prep Tid: 10 minuter mins

Tillagningstid: 12 minuter mins

Total tid: 22 minuter mins

Kurs: Efterrätt

Cuisine: amerikan

Serveringar: 14 Cookiepolicy

Kalorier: 181 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

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Innehållsförteckning

US Customary - metrisk

• ▢ 1 Kan Kokoskondenserad mjölk - 11.25 ounces / 325g (note 1)
• ▢ ⅓ kopp Peanut Butter - (anteckning 2)
• ▢ 1 ½ koppar Heltäckande mjöl - (anteckning 3)
• ▢ ½ tesked Bakpulver
• ▢ 1 tesked Bakpulver
• ▢ ⅓ kopp Chokladbitar
• ▢ 1 tesked Vanilj extrakt

Optional – for very sweet cookies

• ▢ ½ kopp Brown Sugar - (anteckning 4)

Instruktioner

• 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.
• Vänd ner chokladbitarna och rör om så att allt blandas.
• 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.

Anmärkningar

Anmärkningar 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.

Anmärkningar 2Du kan också använda mandelsmör eller cashewsmör. För ett nötfritt alternativ, använd solrosfrösmör eller tahini.

Anmärkningar 3Använd min guide till glutenfri konvertering att göra dem glutenfria.

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

UgnslägeJag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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

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Kostrådgivning

Tjänande: 1kaka | Kalorier: 181kcal | kolhydrater: 26.9g | Protein: 4.6g | Fett: 6.5g | Mättat fett: 2.7g | Fleromättat fett: 0.9g | Enkelomättat fett: 2.1g | Natrium: 124.9mg | Kalium: 146.2mg | Fiber: 0.7g | Socker: 15.6g | Vitamin A: 60.8IU | Vitamin B12: 0.1pg | C-vitamin: 0.6mg | Vitamin D: 0.05pg | Kalcium: 89.6mg | Järn: 0.8mg | Magnesium: 19.4mg | fosfor: 99.2mg | Zink: 0.5mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Kokoskondenserad mjölk – 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.
• Peanut Butter – 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.
• Heltäckande mjöl – The flour provides structure to the cookies. I use my guide till glutenfri konvertering att göra dem glutenfria.
• Bakpulver – This helps the cookies spread as they bake, creating a softer texture.
• Bakpulver – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chokladbitar – 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.
• Vanilj extrakt – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Carines baktips

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

• Tänk 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.
• Chill degen – 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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