3-Ingredient Oatmeal Cookies (Ready in 25 Minutes)

Bunlar 3 Malzemeli Yulaf Ezmeli Kurabiyeler 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.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

Ben seviyorum 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.

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

3 Malzemeli Yulaf Ezmeli Kurabiyeler

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.

5 itibaren 6 oy

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 15 dakika dakika

Toplam zaman: 25 dakika dakika

Ders: Kahvaltı, Tatlı, Atıştırmalık

Mutfak: Amerikan

porsiyon: 6 kurabiye

Kalori: 287.7 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ 1 Fincan Hazır yulaf - (not 1)
• ▢ 3 yemek kaşığı Akçaağaç şurubu
• ▢ ⅔ Fincan Fıstık ezmesi

İsteğe bağlı tatlar

• ▢ 1 çay kaşığı Vanilya Özü
• ▢ 1 çay kaşığı tarçın
• ▢ ¼ Fincan Çikolata cipsi

talimatlar

• Fırını 180 °C'ye (350 °F) önceden ısıtın. Büyük bir fırın tepsisini yağlı kağıtla kaplayın. Kenara koyun.
• 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.

notlar

Notlar 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.

Notlar 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.

Notlar 3: Any liquid sweetener works in this recipe, including agave syrup, coconut nectar, or sugar-free liquid monk fruit. 

Depolama: 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.

Çikolata kabuğu: 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.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1kurabiye | Kalori: 287.7kcal | Karbonhidratlar: 27.3g | Protein: 8.3g | Şişman, yağ: 17.7g | Doymuş yağ: 4.4g | Doymamış yağ: 3.8g | Tekli Doymamış Yağ: 7.5g | Sodyum: 1mg | Potasyum: 255mg | Lif: 2.6g | Şeker: 13.6g | Kalsiyum: 36.7mg | Demir: 1.1mg | Magnezyum: 87.1mg | Fosfor: 159.1mg | çinko: 1.2mg

Malzemeler ve Değişiklikler

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.

• Hazır yulaf – Quick oats are essential for the right texture, as they are finer than rolled oats and absorb liquid better. If using yulaf ezmesi, 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 glutensiz yulaf can also be used if needed.
• Akçaağaç şurubu – Maple syrup acts as both a sweetener and binder in the cookies. You can replace it with other liquid sweeteners like agavi şurubu, coconut nectarya da sugar-free liquid monk fruit. Maple syrup adds a subtle caramel flavor, which pairs nicely with peanut butter.
• Fıstık ezmesi – 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. Badem yağı, kaju yağıya da ayçiçeği tohumu yağı can be used as alternatives if you prefer a different flavor or want a ceviz içermeyen seçeneği.

How to Make 3-Ingredient Oatmeal Cookies

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.

Form 6 cookie dough balls and place them on a baking sheet.

Kurabiyeleri düzleştirin ve 180 °C'de (350 °F) 15-18 dakika pişirin.

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.

Carine'in Pişirme İpuçları

• 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.
• Taze Fıstık Ezmesi – 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 sıvı yağ or extra maple syrup to help moisten the dough.
• Kurabiyeleri Şekillendirin – These cookies don’t spread much in the oven, so press them down to your desired thickness. If you prefer kalın cookies with a chewy center, shape them accordingly. For gevrek cookies, flatten them more before baking.
• Pişirme süresi – The baking time is key for the texture. For a daha çıtır kurabiye, 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.
• Tamamen Serin – 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.
• Çikolatalı Kabuk – For an added treat, dip the cooled cookies in erimiş çikolata for a crisp chocolate coating. Simply melt koyu çikolata (85% cocoa) with a teaspoon of Hindistan cevizi yağı, dip the bottom of each cookie, and allow them to set in the freezer for 10 minutes.

Depolama İpuçları

• Oda sıcaklığında – These cookies can be stored in an airtight container 2 güne kadar. They’ll stay crisp and fresh at room temperature, making them perfect for a quick snack or breakfast.
• Buzdolabında – 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.
• Dondurucu – 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 Ziploc çantası. When ready to bake, no need to thaw—just bake them a few minutes longer.

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