燕麥花生餅乾/Flourless PB Oatmeal Cookies

燕麥花生餅乾

烹調時間: 10分鐘 可做:36個餅乾

這個食譜算是我在美國很喜愛的，因為本食譜內並沒有使用麵粉，加上我本身挺喜歡花生，所以這成為我在美國最常做的餅乾。早上或是肚子餓的時候吃一～兩塊，飽足感十足！

材料:                                 卡路里: 162卡每塊餅乾

·        雞蛋3粒                                脂肪卡路里: 75 卡

·        ¾杯(壓緊)的紅糖                    脂肪: 8.4g

·        ½杯白砂糖                              飽和脂肪: 1.8g

·        ½小匙鹽                                反式脂肪: 0g

·        ½小匙香草精                            多元不飽和脂肪: 2.4g

·        12 盎司花生醬                          單元不飽和脂肪: 3.4g

·        8大匙室溫奶油                      膽固醇: 18 mg

·        ½杯巧克力碎片                      鈉(鹽): 164 mg

·        ½杯切碎的胡桃                      總碳水化合物: 19g

·        ¼杯葡萄乾                              纖維素: 1.9g 

·        2小匙小蘇打粉                          糖: 11g

·        4 ½杯未煮的燕麥片                  蛋白質: 4.8g

 

做法:

1.    將烤箱預熱至180度C.將烤盤鋪上烤盤紙或是不粘烤墊.

2.    在一個大型盆中, 將蛋與兩種糖混合均勻後加入鹽,香草精,花生醬

      及室溫奶油拌勻.

3.    將剩下的材料加入步驟2中拌勻.

4.    將一大匙份量的餅乾混合生料以六公分左右的間隔距離放到烤盤上.

5.    烤8-10分鐘.請勿烤超過10分鐘. 從烤箱拿出來,請讓餅乾在烤盤上

      冷卻3分鐘後,再移到網狀冷卻架上放至全涼.

6.    當餅乾完全冷卻之後,可置入密封塑膠袋中保存.

假如您喜歡吃甜一點，可以將1/2杯的白砂糖增加為3/4到1杯的量，然而如此將會增加熱量及餅乾的碳水化合物含量。

Flourless PB Oatmeal cookies

Cook time: 10 min yield: 3 dozen

Ingredients                                                                       

·         3 eggs                                                                     Calories: 162 per serving

·         3/4 cups packed light brown sugar                                  Calories from Fat: 75

·         1/2 cup granulated sugar                                       Total Fat: 8.4g

·         1/2 teaspoon salt                                                            Saturated fat: 1.8g

·         1/2 teaspoon vanilla extract                                            Trans fat: 0g

·         12-ounce jar creamy peanut butter                              Poly fat: 2.4g

·         1 stick butter, softened                                                  Mono fat: 3.4g

·         1/2 cup chocolate chips                                         Cholesterol: 18 mg

·         ½ cup of choped walnuts                                        Sodium: 164 mg

·         1/4 cup raisins                                                         Total Carbohydrate: 19g

·          teaspoons baking soda                                               Dietary Fiber: 1.9g

·         4 1/2 cups old-fashion oatmeal                                      Sugars: 11g

                                                                                                Protein: 4.8g

Directions

1.      Preheat the oven to 350 degrees F.

2.      Line cookie sheets with parchment paper or nonstick baking mats.

3.      In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate chips, raisins, walnuts, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.