Easy Peanut Butter Cookies

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 17 minutes

食材

55 grams rolled oats (~1/2 cup)

60 grams chickpea flour (~1/2 cup)

100 grams coconut sugar (~1/2 cup + 2 tablespoons)

1/2 teaspoon baking soda

320 grams chunky peanut butter (~1 1/4 cup)

70 grams rice syrup (~ 1/4 cup)

3 tablespoons water

1 teaspoon vanilla extract

步驟

Preheat the oven to 355 degrees F (180 C).

Put the rolled oats into a clean spice grinder, blender or food processor and grind until they turn into a powder.

Add the oat flour along with the chickpea flour, coconut sugar, and baking soda to a bowl and whisk together to combine.

Add the peanut butter, rice syrup, and vanilla extract and use a sturdy spoon or wooden paddle to knead the mixture together (you can also do this in a food processor or mixer).

Once this forms a shaggy dough, add the water and knead everything together until it forms a uniform dough.

Line a baking sheet with parchment paper and roll the dough into 1 to 1 1/2 inch balls, arranging them around the parchment paper with a little space in between each ball. You should be able to fit 10-13 cookies on a standard-sized sheet pan.

Use a fork to flatten the balls, creating a crosshatch pattern on top by pressing once, and then turning the fork 90 degrees and pressing again.

Bake the cookies for 6-8 minutes. The less you bake them for, the more dense and chewy they will be; the longer they go, the more crusty and cakey they will be.

Let the cookies cool on a rack and repeat with any remaining dough.

營養

• 卡路里: 237 kcal
• 總脂肪: 14 g
• 飽和脂肪: 2 g
• 鈉: 199 mg
• 總碳水化合物: 23 g
• 膳食纖維: 3 g
• 總糖: 12 g
• 蛋白質: 8 g