朱古力曲奇饼 特点：素食 / 无麸质 / 无坚果 | 澳洲唐人街 美食

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准备时间：30分 | 烹饪时间：10分钟 | 份量：30块饼乾
Prep time: 30 mins / Cooking time: 10 mins / Makes: 30 biscuits

配料/Ingredients

• ¾杯（105克）健康儿童无麸质混合面粉
  ¾ cup (105g) Wholesome Child gluten-free flour mix
• ¼杯（30克）南瓜籽粉
  ¼ cup (30g) pumpkin seed meal
• ½茶匙车前子壳粉或黄原胶
  ½ tsp psyllium husk powder or xanthum gum
• ¼杯（25克）椰子粉
  ¼ cup (25g) coconut flour
• ½杯（75克）椰子糖
  ½ cup (75g) coconut sugar
• 2汤匙枫糖浆（可选）
  2 tbs maple syrup (optional)
• 2汤匙角豆粉
  2 tbs carob powder
• ¼杯（25克）可可粉
  ¼ cup (25g) cacao powder
• 少量喜马拉雅岩盐
  Pinch of Himalayan rock salt
• ¼茶匙小苏打
  ¼ tsp baking soda
• 1茶匙云尼拿香草精或粉末
  1 tsp vanilla extract or powder
• ¼杯（60毫升）椰子油，融化
  ¼ cup (60ml) coconut oil, melted
• 3汤匙椰奶或优质牛奶
  3 tbs coconut milk or milk of choice

做法/Instructions

• 将烤箱预热至160°C。在两个烤盘内放上烘焙纸
  Preheat oven to 160°C. Line two baking trays with baking paper.
• 将所有配料放入高速食品加工机中加工，直至达到面团稠度。
  Place all ingredients in a high-speed food processor and process until you reach a doughy consistency .
• 将混合物压在一起，用双手造成椭圆形。
  Press mixture together and use your hands to form an oval shape.
• 将面团放在两张烘焙纸之间，用擀面杖推出0.5厘米。
  Place dough in between two sheets of baking paper and roll out to 0.5cm using a rolling pin.
• 取下上面的烘焙纸，用饼乾切形器切出形状。重复剩余的面团。将切好形状的面团放在烤盘上烘烤10分钟。
  Remove the top baking sheet and cut out shapes using a cookie cutter. Repeat with remaining dough. Place baking paper with cut out shapes on a baking tray and bake for 10 mins.
• 从烤箱中取出饼乾并冷却后食用。
  Remove cookies from oven and allow to cool.

立即食用，用密闭盒子储存在冰箱中可以保存2周，或放冷冻可保存长达4个月。
Serve immediately, store in an airtight container in the fridge for 2 weeks or freeze for up to 4 months.

小贴士：根据个人口味，可以用杏仁粉代替南瓜粉；做出来的曲奇饼乾是一款美味的零食，不要吃太多而影响正常午餐。
Tip: Swap pumpkin seed meal for almond meal if you prefer but keep out of the lunch box.

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