全素榛果巧克力豆餅乾 Vegan Hazelnut Chocolate Chip Cookies

全素榛果巧克力豆餅乾 Vegan Hazelnut Chocolate Chip Cookies

This post is also available in: English

充滿榛果的香氣與巧克力,這無蛋奶的全素榛果巧克力豆餅乾必須要出現在你的人生裡! 至少我的要啦。

全素榛果巧克力豆餅乾 Vegan Hazelnut Chocolate Chip Cookies

全素榛果巧克力豆餅乾
Vegan Hazelnut Chocolate Chip Cookies

我本來就是個愛吃餅乾的人,前陣子看到市售的巧克力豆餅乾,整個餅乾魂又上身,翻廚櫃時又看到榛果,覺得榛果與巧克力本來就是天作之合,所以就出現這 全素榛果巧克力豆餅乾 嘍!

這次要分享的榛果巧克力餅乾一樣是全素的,沒有一般餅乾常會使用的雞蛋和奶製品,但若我沒有和你說,光看照片的話,我想你應該沒有想到它是全素的吧!

全素榛果巧克力豆餅乾 Vegan Hazelnut Chocolate Chip Cookies

這榛果巧克力餅乾除了無蛋奶外,也沒有使用普通小麥麵粉,而是使用我較熟悉的燕麥粉、杏仁粉、樹薯澱粉,甜味則來自於我很愛的楓糖漿。

我喜歡偏硬脆、充滿口感的餅乾,這榛果巧克力餅乾每一片都塞了榛果碎和巧克力豆,讓咬下的每一口都有驚喜。

全素榛果巧克力豆餅乾 Vegan Hazelnut Chocolate Chip Cookies

硬脆酥鬆的餅乾體有著適當的甜味,加上榛果的堅果香氣與滋味,還有黑巧克力豆的可可香,即使沒有常見的奶油、雞蛋,也能用全植物性食材創造美味。

你如果了解我,應該了解我是個很愛吃甜點、點心,但不愛吃太甜的人,所以製作的點心食譜都不會太甜,因此不建議再降低糖漿用量。

油的部份是用我深愛 冷壓初榨椰子油,還是有控制油量,油量、糖量也都儘可能壓低,基本上都不建議再減了,因為這款榛果巧克力餅乾的口感已經算偏硬的了,所以…減了不要來問我為什麼口感不好喔 😛

這次一次就做了滿多片餅乾的,拿出了裝穀片的密封罐來裝。把餅乾擺進去,覺得就好像在咖啡店、下午茶店裡頭看到的手工餅乾,但自己做就很確定是 “Homemade”,而且是全素、沒有使用任何動物性食材的。

我喜歡偏硬脆口感的餅乾,因為總感覺一咬下有種「爽快」的口感,不知道有沒有人和我一樣呢? (笑) 若你也是,你也可以試試我的 全素雙倍巧克力椰片餅乾酥脆燕麥餅乾,還有斯佩爾特小麥巧克力豆餅乾

好了,來動手做美味的全素榛果巧克力豆餅乾吧!
Let’s do this!

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。😉

完整食譜 How To Make

Vegan Hazelnut Chocolate Chip Cookies

Barrel Leaf
Full of toasted hazelnuts flavor and chocolate chips inside, these Vegan Hazelnut Chocolate Chip Cookies are the things you need in your life! Well, at least mine.
Prep Time10 mins
Cook Time15 mins
Cooling10 mins
Total Time35 mins
Course: Snack
Cuisine: American, vegan
Keyword: chocolate, cookies, dairy-free, gluten-free, snack, sweets
Servings: 6 people
Author: Barrel Leaf

Ingredients

  • 96 g (1 cup) ground almonds 杏仁粉
  • 20 g (⅛ cup) oat flour 燕麥粉, I use a grinder to ground rolled oats
  • 36 g (3 Tbsp) tapioca flour 樹薯粉
  • tsp baking powder 泡打粉
  • tsp baking soda 小蘇打粉
  • A pinch of salt 鹽
  • 3 Tbsp maple syrup 楓糖漿
  • 40 ml (2 Tbsp + 2 tsp) coconut oil 椰子油, melted & cooled
  • 2 Tbsp dark chocolate chips 黑巧克力豆
  • 2 Tbsp hazelnuts 榛果, chopped
  • 1 tsp vanilla extract 純香草精, optional

Instructions

  • Preheat the oven at 175 C / 350 F. Line the baking sheet with a baking mat or baking paper
  • In a large bowl, add the almond flour, oat flour, tapioca flour, baking powder, and salt. Mix all together.
  • In another small bowl, mix the maple syrup, coconut oil, and vanilla extract together.
  • Add the wet mixture to the dry one and mix to incorporate all until no flour can be seen.
  • Mix in the chopped hazelnuts and chocolate chips.
  • Use a spoon to scoop out about a tablespoon of the mixture, roll the mixture between your palms, and press into the ideal thickness. Place the shaped cookies on the lined baking sheet, evenly spaced. These cookies will not spread much in the oven.
  • Bake at 175 C / 350 F for 12-15 minutes until slightly golden brown. Leave them in the oven to cool completely (it's hard, I know).
  • Remove from the oven and enjoy every bite! Store these cookies in an air-tight jar for about 2 weeks.

中文版

  • 將烤箱以  175 C / 350 F 預熱;烤盤鋪烤墊或烘焙紙
  • 將杏仁粉、燕麥粉、樹薯澱粉、泡打粉、小蘇打粉、鹽放入一大攪拌碗中,攪拌混合
  • 於另一碗中,混合楓糖漿、椰子油、香草精混合均勻
  • 將溼料倒入乾料盆中,攪拌混合至無乾粉可見
  • 拌入切碎的榛果、巧克力豆
  • 用湯匙挖取一大匙的份量,用手掌滾圓、壓扁成適當厚度,將餅乾平均間格置於鋪烤墊的烤盤上,間格不需要太大,因為餅乾不會在烤箱裡擴大大多
  • 放入烤箱,以 175 C / 350 F 烘烤 12-15 分鐘,置表面呈微棕金黃,烘烤完成後將餅乾留在烤箱內燜至完全放涼
  • 取出即可享用,剩於餅乾放入密封罐保存

Video

Notes


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