Non-oil peanut butter cookies
By VicentaLakin
The favorite thing was cookies, especially cookies. It's been since I liked baking that cookies have a good amount of oil compared to cake and bread, and they're the first to give up for people like me who need to lose weight. But I really don't give up. A few days ago, he was bored, skinned with dried peanut butter and made half a cup of peanut butter without knowing how to eliminate it. Seriously, peanut oil is so big that it takes a little longer to feel the oil on peanut butter. Why don't you use peanut butter instead of butter for cookies? If it's good, it's good. If it's not good, it's practice. And when you have an idea, you're ready to do it
Recipe Recommendations
Steps for Non-oil peanut butter cookies
1
PREPARING MATERIAL: IF THERE IS LOW-STRENGTH FLOUR, THERE IS NO NEED FOR CORN STARCH. IF THERE IS NO CORN FLOUR, THEN NORMAL FLOUR IS OK. CORN STARCH = 4:1, OR LOW-BANDED FLOUR
2
Eggs and sugars are scattered. No white sugar and eggs are mixed up for a little while
3
The powdered materials other than peanut butter are mixed and sifted into egg fluid, and the face. If the noodles are dry, we need some water
4
The powdered materials other than peanut butter are mixed and sifted into egg fluid, and the face. If the noodles are dry, we need some water
5
Peanut butter mixed with noodles. That's why the last one was meant to be handy
6
Peanut butter mixed with noodles. That's why the last one was meant to be handy
7
A mixed noodle. Cover it. Half an hour
8
Noodles rubbing strips, covering the film and putting it in the freezer room for half an hour
9
Take out the noodles, slice
10
We'll sort out the shape of the lower section and put it on the oven
11
Put it in the microwave, hit the fire for two minutes at a time, dry it, model it, turn it over and heat it up several times, one minute at a time, until the cookie feels soft。Non-oil peanut butter cookies Make Tips
1. Cookies are generally made with low-gluten flour. If you don't have any, you can mix all-purpose flour and corn starch in a 4:1 ratio to substitute for low-gluten flour, though using all-purpose flour alone is also fine for this recipe.
2. White sugar can be replaced with powdered sugar. When mixing white sugar with the egg mixture, you need to let it sit for a moment to allow the sugar to dissolve; this is not necessary with powdered sugar.
3. The dough in step 2 is originally very sticky, but after mixing in the peanut butter, it becomes less sticky due to the moisture from the oils in the peanut butter. Perhaps it is this unique step that makes these cookies healthier.
4. These cookies are also suitable for oven baking, although I haven't tried it myself yet. You can give it a try and let me know the results.