Peanut Butter Jam Cookies (4 na Sangkap)

mga ito Mga Cookie na may Peanut Butter Jam are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!

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Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Mga Cookie na may Peanut Butter Jam

mga ito Mga Cookie na may Peanut Butter Jam are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!

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Prep Time: 10 minuto min

Magluto Oras: 10 minuto min

Kabuuang Oras: 20 minuto min

Kurso: Meryenda

Cuisine: Amerikano

Servings: 12 Cookies

Mga Calorie: 179.8 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Peanut Butter (Walang Asin) - (tala 1)
• ▢ ¾ tasa Oat Flour - (tala 2)
• ▢ ¼ tasa Strawberry Jam - (note 3) +12 teaspoons to fill the cookies
• ▢ 3 tablespoons Almond Milk - (tala 4)

Opsyonal

• ▢ 1 kutsarita Vanilla Extract - para sa lasa

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang baking sheet. Lagyan ng kaunting mantika gamit ang cooking oil spray. Itabi.
• In a mixing bowl, combine peanut butter, oat flour, jam, almond milk, and vanilla extract, if used, until a soft cookie dough forms.
• If too wet, add a bit more oat flour. If too dry, add a bit more almond milk.
• Form 12 dough balls and place them on the baking sheet, leaving half an inch of space between each ball.
• Press your thumb in the center of each cookie dough ball to form a cavity.
• Fill each cavity with 1/2 teaspoon of jam – it sounds like a small amount, but if you overfill the cavity, it will overflow when baking. My advice, fill it low now and top up later, after baking with extra fresh jam. The reason why you need to add some now is to keep the cavity open. You don't want this to shrink while baking.
• Bake the cookies at 350°F (180°C) for 14-15 minutes until golden brown. Let them cool down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
• Top up each cookie thumbprint with an extra 1/2 teaspoon of jam, to fill them up to the top if needed.
• Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.

Mga Tala

Tandaan 1O mantikilya mula sa almendras o mantikilya mula sa buto ng mirasol.

Tandaan 2: Or if you prefer to use almond flour, use my mga cookies ng peanut butter na harina ng almendras as a base, then fill with jam.

Tandaan 3: Or strawberry preserve for less sugar, or maple syrup, or agave syrup.

Tandaan 4: Or any milk you like, oat milk, or coconut milk.

Mode ng OvenGumagamit 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.

Imbakan: Store the cookies for up to 4 days in a sealed cookie jar in the fridge. They softened with time.

kagamitan

Baking Sheet

Papel ng Parchment

Paghahalo ng Bowl

Mga Measuring Cup at Spoons

Cooling Rack

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1cookie | Mga Calorie: 179.8kcal | Carbohydrates: 14.7g | Protina: 6g | Taba: 11.7g | Saturated fat: 2.3g | Polyunsaturated Fat: 2.9g | Monounsaturated na taba: 5.7g | Sosa: 100.8mg | Potassium: 155mg | Hibla: 1.6g | Asukal: 5.8g | Bitamina C: 0.6mg | Calcium: 20.6mg | Iron: 0.7mg | magnesiyo: 47.5mg | Posporus: 108.2mg | Zinc: 0.8mg

Ingredients at Substitutions

Apat na simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Peanut butter – This is the base of the cookie dough, bringing a nutty flavor, rich moisture, and plenty of protein. For a different flavor, you can also use almond butter or sunflower seed butter.
• Oat Flour – I use this flour to give the cookies their structure while keeping them gluten-free and adding fiber.
• Strawberry Jam – The jam is what makes these cookies so special. It adds sweetness and that classic peanut butter and jelly flavor. You can also use strawberry preserves to reduce the sugar or even maple syrup or agave syrup if you’d like.
• Almond Milk – This adds moisture to the dough. I use it to get the right consistency. You can use any milk you prefer, like oat milk or coconut milk.

How to Make Peanut Butter Jam Cookies

Napakadaling gawin ang mga cookies na ito. Narito kung paano sa mga larawan.

Mga Tip sa Pagbe-bake ni Carine

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

• Get the Dough Right – The dough should be soft but not overly sticky. If it feels too wet, add a little extra oat flour. If it seems too dry, a splash more of almond milk will help.
• Prevent Overflow – When you add the initial jam to the thumbprint, don’t overfill it. You just need enough to keep the cavity from shrinking while the cookies bake. You can always top it up with extra jam after they’ve cooled.
• Pagpares ng lasa – You can play with different flavor combinations by using a variety of nut butters and jams. For example, try almond butter with apricot jam or cashew butter with blueberry jam.
• Swap the Flour – If you want to use almond flour instead of oat flour, use my almond flour peanut butter cookie recipe as your guide, as the ratios will be different for the best results.
• A Healthier Jam – To make these cookies a little less sweet, you can use a strawberry preserve instead of a jam.

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