6 樣食材! 全素花生醬餅乾 6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

全素花生餅乾 – 無麵粉,只要6 樣食材! 6-Ingredient Vegan Peanut Butter Cookies

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這次要分享的就是我前一陣子一直試做,終於做出的濃郁、無麵粉、無蛋奶,只要 6 樣食材的全素花生醬餅乾 !

全素花生餅乾 6-ingredient-peanut-butter-cookies (2)

只要6 樣食材! 全素花生餅乾 (無麵粉)
6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

我是個很愛吃”花生”口味的人,從小就喜歡吃花生醬,有花生滋味的食物幾乎都愛!

先前有分享過一個 椰片花生燕麥餅乾,那個一樣是無蛋奶、無麵粉的,但那個有帶椰香氣息,且需要的食材比較多,我就是想做簡單一點、花生滋味更濃一點的全素花生餅乾,就是照片中的這些只需要 6 樣食材就能製作的可愛寶貝!

全素花生餅乾 6-ingredient-peanut-butter-cookies (3)

只需要 6 樣食材,且那 6 樣食材都算是我常用到的,所以如果你常做我的食譜,我想它們可能都在你的櫥櫃或是廚房某處了。

全素花生餅乾 6-ingredient-peanut-butter-cookies (4)

這個全素花生餅乾不僅需要的食材少,作法也很簡單,只需要一個碗、攪拌混合與秤量的器具,花的時間也不多,如果你熟悉,可能只需要 5 分鐘就能完全手工過程,再送進烤箱烘烤,最困難的點應該又是最後那步驟:放涼,因為在完成烘烤,它就會散發出非常迷人的花生香氣。

這一點尤其對身為花生控的我來說真的很折磨無誤,但等待是為了美味,因為要放涼,它才會達到理想的酥度! 至少是對於我這個愛吃酥口感的人啦。

全素花生餅乾 6-ingredient-peanut-butter-cookies (5)

烤好的花生餅乾會呈有點深的金黃色。邊邊會有點酥脆感。

全素花生餅乾 6-ingredient-peanut-butter-cookies (6)

這個全素花生餅乾食譜中重點之一就是花生醬,我喜歡用有顆粒的,你也可以用滑順花生醬。我這次是使用自製花生醬,有關自製花生醬可參考以前分享的這篇:自製花生醬

做顆粒的花生醬,就是在攪打後期,再加入一些熟花生一起攪打。

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這次的全素花生餅乾也是沒有使用麵粉,取而代之的是燕麥粉與杏仁粉。我大部份都是自行用研磨機或是調理機將燕麥片與生杏仁各別打成粉使用。也因為沒有使用麵粉,加上也沒有蛋,所以這花生餅乾和一般常吃到的餅乾稍有一點差別,比較沒那麼硬脆,而是偏酥的化口感。

全素花生餅乾 6-ingredient-peanut-butter-cookies (8)

一咬下咀嚼,就有濃郁的花生滋味填滿味蕾,我超愛烤過的花生醬香氣與滋味! 口感酥而化口,真的讓我忍不住就一口接一口!

這個全素花生餅乾已經讓我做了好幾次,因為每次做完都消滅太快,所以做了好幾次都沒拍,前陣子被餅乾怪獸附身的我終於有點緩和下腳步,才想到要為這些花生甜心們留個倩影、分享給和我一樣愛花生滋味的朋友們!

全素花生餅乾 6-ingredient-peanut-butter-cookies (9)

如果你愛花生醬,我想這餅乾應該絕對會對你的味蕾。另外如果你想品嚐更多花生醬滋味的點心、甜點,那麼可以試試我的 全素花生醬冰淇淋免烤花生派,還有 花生醬能量燕麥棒。好了,花生醬控們,準備好像我一樣化身成餅乾怪獸吧!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

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完整食譜 How To Make

全素花生醬餅乾 6 樣食材 6-Ingredient Vegan Peanut Butter Cookies (Gluten-Free)

Barrel Leaf
I've been keeping making and testing these Vegan Peanut Butter Cookies for a while, and now they are finally here! They are rich in peanut-flavor, no egg, no dairy, gluten-free, and only require 6 ingredients!
Prep Time10 mins
Cook Time12 mins
Resting15 mins
Total Time37 mins
Course: Snack
Cuisine: American, baking, vegan
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, peanut butter, vegan
Servings: 4 people
Author: Barrel Leaf

Ingredients

  • 70 g peanut butter 花生醬, crunchy or smooth 顆粒或滑順皆可
  • 1 Tbsp  coconut oil 椰子油, melted 融化
  • 30 maple syrup 楓糖漿, 或其它液態甜味劑
  • 30 g rolled oats 傳統燕麥片
  • 20 g almond meal 杏仁粉
  • 1 tbsp ground flaxseeds 亞麻籽粉
  • A pinch salt 鹽 1 小撮, optional. Add if your nut butter does not have salt added

Instructions

  • Preheat the oven at 175℃. Line the baking sheet with a baking mat.
  • In the bowl, add the peanut butter, coconut oil, and maple syrup. Mix to combine.
  • Ground the rolled oats in a grinder or blender, then add to the wet mixture along with the almond meal, ground flaxseed, and salt (if using). Mix and with your hand press them into a dough.
  • Use a tablespoon to scoop. Roll them between your palms, put them on the baking sheet, and gently press them into ideal thickness. You can use a fork to make the lines like I do.
  • Bake at 175℃ for 12-15 minutes until you can smell the peanut butter. Leave them in the oven to cook for another 15 minutes, then transfer the baking sheet onto a wire rack to cool down completely before devouring. Enjoy!

中文版

  • 將烤箱以 175℃ 預熱;烤盤鋪烘焙墊
  • 將花生醬、椰子油、楓糖漿放入大碗中混合均勻
  • 將燕麥片放入研磨機或食物調理機中磨成粉,再與杏仁粉、亞麻籽粉、鹽(如果有用)全放入花生醬糖油混合液中,攪拌混合均勻後用手捏成團
  • 將混合好的餅乾團分次取一大湯匙 (1 tbs 的量,滾圓後再置於烘焙墊上,用手掌稍壓扁,將餅乾都塑形成理想厚度,可像我用叉子壓出花紋
  • 放入烤箱,以 175℃ 烘烤約 12-15 分鐘,烘烤完後讓餅乾留在烤箱裡燜 15 分鐘,取出移至網架上至完全放涼即可享用

Video

Notes

  • *花生醬:我大部份是用自製無糖花生醬,你也可以使用市售的,但要記得看一下成份,最好不要有另外添加的油脂或添加物。此外,若你是用市售含糖的,可能需要試味道調整用量
  • 剩下的放入密封罐中,室溫或冷藏保存,約可放 1-2 週
  • *Peanut butter: I usually use my homemade peanut butter. You could use store-bought ones, but make sure to read the labels. It’s better to choose the ones that does not contain any added oil. And if you use sweetened ones, you might need to taste and adjust the amount of syrup.
  • Store these cookies in an air-tight container in the fridge or at room temperature for 1-2 weeks.

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