Cookies Veganos Sem Glúten Feitos com Resíduo do Leite de Amendoim
Serves 1
Directions
- 1In a bowl, add all the dry ingredients first.
- 2Mix to get everything well.
- 3Add the flour and mix again.
- 4Add the oil and start mixing.
- 5If you notice that the dough is too dry, you can add some water.
- 6If you wish, add chocolate chips.
- 7Shape the cookies.
- 8Preheat the oven to 180°.
- 9Place the cookies in an oiled baking pan.
- 10Bake for 20 minutes.
- 11Let cool and store in an airtight container.
Ingredients
- 1 xícara resíduo de leite de amendoim ou outra oleaginosa (amêndoa, coco, soja)
- 1 xícara farinha de aveia
- 0.5 xícara açúcar
- 4 colheres (sopa) óleo vegetal
- 1 pitada sal
- 1 colher (chá) fermento químico
- 0.25 xícara gotas de chocolate
- 1 pitada canela em pó ou noz moscada
- 1 colher (sopa) água
Tips
- This peanut cookie is rich in fiber and protein, which provides satiety for longer.
- You can store this peanut biscuit for up to a week outside the refrigerator in a tightly closed glass. It can also be frozen, after baking, for 60 days.
- The cookies can be made with any sugar or sweetener. Use demerara sugar, but brown sugar makes the recipe more moist and soft, with a molasses flavor. But you can use coconut sugar, common sugar, demerara, or culinary sweetener.
- It is very good with raisins.
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