# Cookies Veganos Sem Glúten Feitos com Resíduo do Leite de Amendoim

This is a great way to reuse the residues left over from preparing tofu, almond milk and peanut milk, resulting in nutritious, very tasty and crunchy cookies.

- Category: Dessert
- Language: en

## 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

## Instructions

1. In a bowl, add all the dry ingredients first.
2. Mix to get everything well.
3. Add the flour and mix again.
4. Add the oil and start mixing.
5. If you notice that the dough is too dry, you can add some water.
6. If you wish, add chocolate chips.
7. Shape the cookies.
8. Preheat the oven to 180°.
9. Place the cookies in an oiled baking pan.
10. Bake for 20 minutes.
11. Let cool and store in an airtight container.

## 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.

## Source

- Original video: https://youtu.be/qO593shJ37g?si=xTNq0pYcgxVEwn3Z
- Recipe page: https://www.cliprecipe.com/recipe/71015121-234b-48ed-a8cc-ebdb697545b9
- Extracted: 2025-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt