Oat Flour Peanut Butter Cookies (4 na Sangkap, Mababa ang Asukal)

mga ito Mga Cookie na may Harinang Oat na may Peanut Butter are simple 4-ingredient cookies made with no eggs, no dairy, no refined sugar, but rich in fiber and protein!

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Mga Cookie na may Harinang Oat na may Peanut Butter

mga ito Mga Cookie na may Harinang Oat na may Peanut Butter are simple 4-ingredient cookies made with no eggs, no dairy, no refined sugar, but rich in fiber and protein!

5 mula 8 boto

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Prep Time: 10 minuto min

Magluto Oras: 14 minuto min

Kabuuang Oras: 24 minuto min

Kurso: Meryenda

Cuisine: Amerikano

Servings: 15 cookies

Mga Calorie: 142.6 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Peanut Butter (Walang Asin) - no added oil, no added sugar (note 1)
• ▢ ¾ tasa Gawang-bahay na Harina ng Oat - (tala 2)
• ▢ ¼ tasa Maple syrup - (tala 3)
• ▢ 3 tablespoons Almond Milk - (tala 4)

Opsyonal

• ▢ 1 kutsarita Vanilla Extract

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang cookie sheet. Itabi.
• In a mixing bowl, add peanut butter, maple syrup, almond milk, and vanilla if used.
• Stir with a rubber spatula until it forms a paste, then add the oat flour.
• Stir again until it forms a thick cookie dough. If it's too dry to roll into cookie dough balls, add more almond milk.
• Roll the dough into 15 even pieces of dough – about 1 tablespoon each – between lightly oiled hands.
• Place each ball on the prepared cookie sheet and leave an inch of space between each cookie. They won't expand while baking, but you don't want the cookies to touch each other.
• Use the back of a lightly oiled fork to flatten the cookies – I press twice in opposite directions to form a crisscross pattern on top of each cookie.
• Bake the cookies for 12-14 minutes at 350°F (180°C) until the sides are golden brown.
• Cool the cookies down for 10 minutes on the tray, then transfer to a cooling rack. Be patient. They will get crunchier as they cool down.

Mga Tala

Tandaan 1: You can also use almond butter, cashew butter. Or sunflower seed butter for a nut-free option.

Tandaan 2: I make my own oat flour by blending rolled oats in a high-speed blender for 30 seconds. It results in a fine ground that is never as fine as store-bought oat flour. If you use ready-made oat flour from the grocery store, you will need way more liquid to bring the dough together

Tandaan 3: Or any other liquid sweetener like agave syrup or coconut nectar.

Tandaan 4: Any milk works, like oat milk, cashew milk, soy milk, or coconut milk.

Imbakan: Itabi ang mga cookies sa isang lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 4 na araw.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1cookie (recipe serve 15) | Mga Calorie: 142.6kcal | Carbohydrates: 11.4g | Protina: 4.8g | Taba: 9.4g | Saturated fat: 1.8g | Polyunsaturated Fat: 2.3g | Monounsaturated na taba: 4.6g | Sosa: 79.3mg | Potassium: 131.7mg | Hibla: 1.2g | Asukal: 5.1g | Calcium: 21.2mg | Iron: 0.5mg | magnesiyo: 38.9mg | Posporus: 85.4mg | Zinc: 0.7mg

Ingredients at Substitutions

Limang pangunahing sangkap lang ang kailangan mo para gawin ang mga cookies na ito. Narito kung paano pumili at magpalit ng mga ito.

• Peanut Butter (Walang Asin) – This provides the main flavor and fat for the cookies. Ensure it has no added oil or sugar. You can also use almond butter, cashew butter, or sunflower seed butter for a nut-free option.
• Gawang-bahay na Harina ng Oat – This gluten-free flour forms the base of the cookies. It’s best to make your own by blending rolled oats for about 30 seconds, resulting in a coarser flour than store-bought. Store-bought oat flour is often too fine and requires significantly more liquid.
• Maple syrup – This liquid sweetener adds sweetness. Agave syrup or coconut nectar are also suitable.
• Almond Milk – This liquid helps bind the ingredients together. Any milk like oat milk, cashew milk, soy milk, or coconut milk will work. You might need to add more if your dough is too dry.
• Vanilla Extract – Pinahuhusay nito ang pangkalahatang lasa.

How to Make Oat Flour Peanut Butter Cookies

These cookies are super simple to make, here’s how in pictures.

Combine the almond milk, maple syrup, and peanut butter in a large mixing bowl.

Incorporate the homemade oat flour and stir until sticky.

Oil your hands and roll the dough into small balls, I made 15.

Place the dough balls on a large baking sheet lined with parchment paper.

Press the cookies dough balls with a fork to flatten them and print a crisscross pattern.

Ihurno ang mga cookies sa loob ng 12-14 minuto sa 350°F (180°C).

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong cookies.

• Magdagdag ng Chocolate Chips – Stir in 1/3 cup of mini chocolate chips for added sweetness and chocolate flavor.
• Chocolate Dip – Dip the cooled peanut butter cookies in melted dark chocolate and chill them until the chocolate sets for an extra treat.
• Enhance Flavor – Add 1 teaspoon of vanilla extract to boost the flavor.
• Homemade Oat Flour Crucial – Do not use store-bought oat flour as it is too fine. Making your own coarser oat flour is essential for the correct texture. All you need to make it is to pulse your oats in a blender for 30 seconds! If you do use store-bought, you will need to add much more liquid to form the dough.

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