Galletas de almendras y mantequilla de cacahuete de 3 ingredientes (sin huevos, sin azúcar refinada)

Estos 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

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Galletas de mantequilla de cacahuete y almendras con 3 ingredientes

Estos 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Snack

Tipo de cocina: American

Porciones: 10 Cookies

Calorías: 185.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ¼ taza de Harina de almendra - (nota 1)
• ▢ ½ taza de Mantequilla de cacahuete (sin sal) - (nota 2)
• ▢ ¼ taza de Jarabe de arce - (nota 3)

Opcional

• ▢ 1 cucharadita de Extracto de vainilla - for flavor (note 4)
• ▢ 12 Almendras crudas - (nota 5)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
• In a mixing bowl, combine peanut butter, maple syrup, vanilla extract if used, and almond flour until smooth, well combined, and it forms cookie dough batter.
• Form 10 cookie dough balls and place them on the baking sheet, leaving half a thumb of space between each ball.
• Flatten them with the back of a lightly oiled fork, to form a cross on top of the cookies.
• To decorate, press a whole almond in the center of each cookeis. It also add a delicious crunch when you bite into them later.
• Bake the cookies at 350°F (180°C) for 12-14 minutes until golden brown on sides. Cool them down for 10 minutes on the baking sheet at room temperature to firm up. Then, gently slide a spatula under each cookie to transfer to a cooling rack for 1 hour, to enjoy their full crunchy texture and flavors.

Notas

notas 1: Or almond meal, but the cookies will be a bit grainy and darker in color. For oat flour, use my 4-ingredient oat flour peanut butter cookie recipe.

notas 2: Or almond butter, cashew butter. Nut-free options are tahini or sunflower seed butter.

notas 3: O jarabe de agave, o cualquier edulcorante líquido que te guste.

notas 4: Add a delicious flavor to the cookies. You can also swap for 1/4 teaspoon of almond extract.

notas 5: For decoration only, you can skip or use sliced almonds.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Almacenaje: Almond flour cookies soften with time. After 3 days, they get less crunchy. Store at room temperature in an airtight glass jar for best texture.

Equipos

Hoja para hornear

Papel pergamino

Cuenco Mezclador

Tazas y cucharas medidoras

Rejilla de Enfriamiento:

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Nutrición

Servicio: 1galleta | Calorías: 185.9kcal | Carbohidratos: 11.6g | Proteína: 6.1g | Grasa: 14.1g | Grasa saturada: 1.8g | Grasa poli-insaturada: 1.7g | Grasa monosaturada: 3.7g | Sodio: 56.1mg | Potasio: 100.3mg | Fibra: 2.3g | Azúcar: 6.8g | Vitamina A: 0.01IU | Calcio: 47.8mg | Hierro: 0.8mg | Magnesio: 26.8mg | Fósforo 49.5mg | Zinc: 0.4mg

Ingredientes y sustituciones

You only need three simple ingredients and a couple of optional ones to make this recipe. Here’s how to pick and swap them.

• Harina de almendra – This ingredient provides the structure for the cookies. It’s a key component that makes them soft on the inside while holding their shape. You can use almond meal, but it will give you a darker, more rustic-looking cookie.
• Mantequilla de maní – This is the primary flavor and fat source for the cookies, helping to bind the dough together and make them moist. Other great options are almond butter or cashew butter. For a nut-free version, tahini or sunflower seed butter are fine.
• Jarabe de arce – This is the liquid sweetener for the recipe, adding a natural sweetness and helping with the texture. You can also use agave syrup or another liquid sweetener you love.
• Extracto de vainilla – This is an optional ingredient that adds a warm and classic flavor to the cookies. A great alternative is almond extract.
• Almendras crudas – These are for decoration and add a nice crunch to the cookies. You can also use sliced almonds for the same effect.

Cómo hacerlos en imágenes

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr unas galletas perfectas.

• Medir con precisión – I always recommend weighing your ingredients for the most consistent results. If you are using cups, make sure you don’t pack down the almond flour. Instead, scoop and level it for the right amount.
• No hornee demasiado – These cookies can go from perfectly baked to too firm in a flash. Check them at the 12-minute mark and pull them out as soon as the edges turn golden brown.
• Enfriar completamente – It’s tempting to eat these cookies right away, but they need time to firm up. Letting them cool on the baking sheet and then on a wire rack for a full hour is key to achieving that perfect chewy-but-crunchy texture.
• Añadir chispas de chocolate – For a different flavor, try mixing in ⅓ cup of mini chocolate chips. They melt a little in the oven and make the cookies extra decadent.
• Decorate with a Twist – Instead of a whole almond, you can press sliced almonds onto the tops of the cookies before baking for a crunchy topping that covers the whole surface.
• Add Another Flavor – If you want to change the flavor, a great addition is a quarter teaspoon of almond extract.

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