love to cook and I always do it with a lot of love, but baking costs me a little more because it tends to be more laborious, despite the fact that I am an inveterate gourmand. Thanks to the blog I have discovered that very simple sweet recipes can be prepared, as is the case with these cookies.
- 1 y 1/4 tazas de harina de avena (150 g)
- 1 y 1/4 tazas de harina de almendras (130 g)
- 1/2 taza de azúcar moreno, de coco o panela (40 g)
- 1 cucharadita de levadura química
- 1/4 taza de mantequilla de cacahuete (60 g)
- 1/2 taza + 2 cucharadas de leche de avena (155 ml)
- 2 huevos de lino
- 1/2 taza de chips de chocolate (85 g)
- Preheat the oven to 180ºC or 350ºF.
- In a large bowl, mix the dry ingredients (oatmeal, almond flour, sugar and yeast).
- Dissolve the peanut butter in the milk in a small bowl or cup with the help of a whisk or a fork or spoon.
- We add Add the liquid ingredients to the large bowl (the peanut butter/milk mixture and the flax eggs) and stir until the ingredients are well combined.
- Add the chocolate chips and stir again.
- If the dough is sticky, let The wing rests in the covered refrigerator for about 20 minutes.
- To make the cookies we use an ice cream scoop because it is more comfortable and clean, but if you want you can use hands. We are going to put a spoonful of ice cream per cookie on a baking tray with parchment paper and flatten them with our hands a little so that they have a cookie shape.
- Bake for about 15 minutes or until they start to brown on the sides, but they should still be a little soft in the center.
- Let them cool on the tray outside of the oven for at least 5 minutes before transferring them to a rack or plate.
- You can store them in an airtight container at room temperature for about 3-4 days or in the freezer for a month.
- You can use other types of flour with no problem, although you will probably have to add more or less.
- Other solid sweeteners can also be used or liquids, although quantities will change.
- Instead of peanut butter, you can use almond butter or any other dried fruit.
- Use the vegetable milk that you like the most, although if it is sweetened you may have to add less sweetener.
- Chopped dark chocolate is a healthier alternative to chocolate chips, although cookies are not that they will be just as pretty because the chocolate will melt a little.
- If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated in the regulation < a href="https://www.boe.es/doue/2009/016/L00003-00005.pdf" target="_blank" rel="noopener">CE 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.