6 樣食材! 全素燕麥餅乾 (無麵粉) Vegan Gluten-Free Oatmeal Cookies

6 樣食材! 全素燕麥餅乾 (無麵粉) Vegan Gluten-Free Oatmeal Cookies

I shared a crunchy oatmeal cookie recipe a while ago. Even though they are already vegan, but I still want to challenge myself to make a gluten-free version (pure for the sense of achievement). And the mission is complete! Here are delicious Vegan Gluten-Free Oatmeal Cookies that only require 6 ingredients and super easy to make! And you don’t need any special equipment for these cookies too.

先前已經有分享過 全素酥脆燕麥餅乾 的食譜,雖然那已經是全素的,但是裡頭因為還是有用到全麥麵粉,並不是無麩質的,所以一直想再挑戰做一個無麵粉的版本。前陣子看到 Nadia 的餅乾食譜,發現和我原本的燕麥餅乾食材相近,但沒有使用麵粉,於是就試作了幾次,並調整食材用量,完成了這個一樣讓我愛不釋口的 無麵粉 全素燕麥餅乾 !

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (1)

全素燕麥餅乾 – 純素.無蛋.無奶
Vegan Gluten-Free Oatmeal Cookies

這個燕麥餅乾是全素的! 沒有蛋、沒有奶,也不用麵粉或顆粒糖。只需要 6 樣食材! 其中一樣還是鹽! 而且如果你常看我的食譜,並都有大部份我常用的食材,那麼這 6 樣食材都應該有在你的廚房櫥櫃裡了!

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (2)

不用麵粉,取而代之的是燕麥粉與杏仁粉;不用顆粒糖,改使用風味十足的楓糖漿,或是低 GI 植的椰糖漿。我不是個很愛很甜的人,因此有盡可能在讓它美味的前提前下,將油量與糖漿用量壓低,製作出讓我滿意、酥脆、無麩質的燕麥餅乾。

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (3)

我喜歡把餅乾烤到偏棕金黃色,在烘烤的尾聲就能一直聞到迷人的烤香氣。

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (4)

這個食譜我使用的是傳統燕麥片 (Rolled Oats),這種燕麥片在台灣比較少見,如果你沒有,即溶燕麥片 (Instant Oats) 也可以試試,但我目前是還沒有用過,但即溶燕麥片因為較細碎,吸水性較強,所以可能要視情況增糖漿用量或液體量。

 

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (5)

因為我大部份都是做給自己吃,所以一次並不會做太多,像這個食譜是做出 6 – 8 片 (看自己壓的厚度與餅乾大小),如果要做多一點,就把食材份量全部乘 2 或 3 即可。

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (6)

因為是純手工,每一片餅乾一定都長得不太一樣,也就是這樣才有手作感覺,對吧 ? (笑)

全素燕麥餅乾 (無麵粉) vegan gluten-free oatmeal cookies

記得要讓它放涼再享用,因為放涼才會酥脆喔!

全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (8)

咬下一口,吃的到杏仁粉、燕麥粉與糖漿、椰子油結合的酥脆感,部份使用燕麥片,讓整體還是很有口感。

需要的食材不多,步驟簡單,也不需要特別的器材,有空動手試試吧!

Let’s do this!

全素燕麥餅乾 (無麵粉) Vegan Gluten-Free Oatmeal Cookies

Barrel Leaf
Here are delicious Vegan Gluten-Free Oatmeal Cookies that only require 6 ingredients and super easy to make! And you don't need any special equipment for these cookies too.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: 10 ingredients or less, 30 minutes or less, cookies, dairy-free, gluten-free, snack, sweets, vegan
Servings: 3 people
Author: Barrel Leaf

Ingredients

  • 50 g (½ cup) rolled oats 傳統燕麥片
  • 15 g (a heaping ⅛ cup) oat flour 燕麥粉
  • 25 g (¼ cup) almond meal 杏仁粉
  • A pinch of salt 鹽
  • 2 Tbsp + 1 tsp coconut oil 椰子油
  • 2 Tbsp maple syrup 楓糖漿, or palm syrup

Instructions

  • 將烤箱以 175 C / 350 F 預熱,烤盤鋪上烤墊或烤紙
  • 在一大碗中將燕麥片、燕麥粉、杏仁粉、鹽先大略拌勻
  • 再加入椰子油與椰糖漿,攪拌混合均勻
  • 分次挖取一大匙混合物至烤盤上,再將混合物壓扁平成常見餅乾形狀 (建議用圓型圈或餅乾壓模輔助)
  • 放入烤箱以 175 C / 350 F 烘烤 12 - 15 分鐘,至表面金黃,烘烤完成後讓它留在烤箱裡燜至完全放涼,即可取出享用
  • Directions:
  • Preheat the oven at 175 C / 350 F. Line a baking tray with a baking mat.
  • In a bowl, mix the rolled oats, oat flour, almond meal, and salt together.
  • Add coconut oil and syrup. Mix to combine.
  • Scoop out a tablespoon of the mixture onto the baking sheet to finish all mixture. Then press them down into flat cookie shapes (using a ring or a cookie cutter to help if you have one of them.)
  • Bake at 150 C / 350 F for 12 - 15 minutes until they are golden brown. Leave them in the oven to cool down completely. Enjoy!

Video

Notes

  • Adapted from: Nadia's Healthy Kitchen
  • Store the cookies in an airtight container for 1 - 2 weeks.
  • 剩下的餅乾密封常溫保存約可放 1 - 2 星期

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全素燕麥餅乾 (無麵粉) vegan-glutenfree-oatmeal-cookies (7)

Bon appétit!

 

[ 製作日:2017.10.23 ]


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