Galletas de manzana con harina de almendras (8 g de proteína, sin huevo, sin gluten)

Estos Galletas de manzana con harina de almendras are simple cookies made with 6 wholesome ingredients, but with no eggs, no dairy, and no gluten, and still 8 grams of protein and 5 grams of fiber.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de manzana con harina de almendras

Estos Galletas de manzana con harina de almendras are simple cookies made with 6 wholesome ingredients, but with no eggs, no dairy, and no gluten, and still 8 grams of protein and 5 grams of fiber.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 12 minutos minutos

Tiempo Total: 22 minutos minutos

Curso: Snack

Tipo de cocina: American

Porciones: 8 galletas

Calorías: 255.2 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 ½ tazas de Harina de almendra - (nota 1)
• ▢ 3 cucharadas de Jarabe de arce - (nota 2)
• ▢ 1 taza de Grated Apples - (note 3) about 1 large apple, unpeeled
• ▢ 1 cucharadita de Extracto de manzana - (nota 4)
• ▢ 1 cucharadita de Canela
• ▢ ⅓ taza de Nueces pecanas - finamente picado (nota 5)

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja para hornear con papel pergamino y engrásala ligeramente con aceite de coco. Reserva.
• Choose a flavorful apple like Braeburn or Granny Smith. Using a hand grater, on the largest setting, grate the apple until you get 1 cup of grated apple
• Chop the pecans on a wooden board.
• In a large mixing bowl, stir almond flour, maple syrup, grated apples, apple extract, and cinnamon.
• Stir with a rubber spatula until the dough forms. It should be sticky but easy to roll into a ball – not runny or too wet. If too dry, add a bit of water to stick everything together. If too wet, add a bit more almond flour to form dough.
• Fold in the chopped pecans, and gently stir to incorporate without breaking them.
• Divide la masa en 8 bolas. La masa es pegajosa, así que quizás quieras engrasarte las manos para darles forma.
• Place each dough ball onto the prepared baking sheet, leaving an inch between each, and press the top slightly if you want to flatten the cookies. If you like, press a raw almond in the center top of each cookie, and press lightly to imprint. These cookies do not spread very much as they bake, which means the shape you give them now is almost what you get after baking them.
• Hornea las galletas en la rejilla central del horno durante 16-18 minutos a 180 °C (350 °F) hasta que los bordes estén dorados.
• Let them cool down for 15 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.

Notas

notas 1: The recipe works with an almond meal, but it doesn’t work with coconut flour or regular flour. Sesame seed flour might work, but I haven’t tested it.

notas 2: You can use any liquid sweetener like agave syrup, maple syrup, or apple syrup to boost the apple flavors of the cookies. Applesauce works too, and adds more apple flavor, but the cookies are softer.

notas 3: Choose apples with a strong, vibrant flavor or the almonds will mask it too much. This includes Granny Smith, Braeburn, Honeycrisp, and Jonagold. These varieties maintain their shape well during baking and offer a good balance of sweetness and tartness. 

notas 4: If you skip the apple extract, the cookies won’t have a strong apple flavor.

Nota 5: Or chopped walnuts, almonds, or shredded coconut. You can also skip it.

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: Store the cookies in the fridge for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.

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Nutrición

Servicio: 1galleta | Calorías: 255.2kcal | Carbohidratos: 15.4g | Proteína: 7.8g | Grasa: 20.3g | Grasa saturada: 1.5g | Grasa poli-insaturada: 0.9g | Grasa monosaturada: 1.7g | Sodio: 0.9mg | Potasio: 51.6mg | Fibra: 4.6g | Azúcar: 7.5g | Vitamina A: 11.5IU | Vitamina C: 0.8mg | Calcio: 88mg | Hierro: 1.5mg | Magnesio: 7.5mg | Fósforo 13.3mg | Zinc: 0.3mg

Ingredientes y sustituciones

Solo necesitas 6 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – This ingredient creates the primary structure of the cookie and gives it a soft, moist texture. It also lends a rich, nutty flavor. Using almond meal also works, but other flours like coconut flour or wheat flour won’t work in this recipe.
• Jarabe de arce – Maple syrup provides the main source of sweetness for the cookies and helps with the binding of the dough. You can also use other liquid sweeteners like agave syrup or apple syrup to boost the apple flavor.
• Grated Apples – The grated apples add natural sweetness, moisture, and a tender texture to the dough. A firm, flavorful apple variety like Braeburn, Granny Smith, Honeycrisp, or Jonagold works best because they hold their shape well during baking.
• Extracto de manzana – The extract ensures a more intense apple flavor in the finished cookies. Without it, the flavor of the baked apples can be subtle and might get lost. You can skip this ingredient if you don’t have it, but the cookies won’t be as apple-forward.
• Canela – This spice adds a warm, sweet aroma and a subtle depth of flavor that complements the apples perfectly. A pumpkin pie spice blend also works nicely here.
• Nueces pecanas – The pecans bring a lovely crunchy texture and a buttery, nutty flavor to each bite. Chopped walnuts, chopped almonds, or shredded coconut are also fine additions to the dough.

How to Make Almond Flour Apple Cookies

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr una galleta perfecta.

• Boost Apple Flavor – The natural flavor of the apple can be subtle in these cookies because the nutty almond flour is quite strong. If you want the taste to truly stand out, I recommend adding the apple extract. It makes all the difference!
• Grate Your Apples – Don’t skip this step or use chopped apples instead. The moisture and natural juice from the grated apple are essential for binding the almond flour and maple syrup together, which gives the dough the perfect sticky consistency.
• Swap Your Syrup – For an even more delicious apple flavor, try using apple syrup in place of the maple syrup. It’s a simple change that adds another layer of fruity taste to every bite.

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