Galletas de baklava (saludables, sin gluten)

Estos Galletas de baklava are delicious soft gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

Tabla de contenidos.

+ Ver más- Ver menos

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 baklava

Estos Galletas de baklava are delicious gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

5 de 1 voto

Imprimir Revisar Guardar ¡Salvados!

Compartir en Facebook Pin Guardar en el correo electrónico

Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 14 minutos minutos

Tiempo Total: 24 minutos minutos

Curso: Postre, Snack

Tipo de cocina: Mediterráneo

Porciones: 10 galletas

Calorías: 176.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ¾ taza de Harina de almendra - (nota 1)
• ▢ ¼ taza de Almidón de tapioca - (nota 2)
• ▢ ¼ cucharadita de Bicarbonato de sodio
• ▢ ½ cucharadita de Canela
• ▢ 3 cucharadas de Aceite de Coco - (note 4) melted
• ▢ 3 cucharadas de Honey - I use vegan honey (note 3)
• ▢ ½ cucharadita de Cáscara de naranja - (nota 5)
• ▢ ¼ taza de Pistachos
• ▢ ¼ taza de Nueces

Orange Honey Syrup

• ▢ 2 cucharada de Jugo de Naranja
• ▢ 3 cucharadas de Mermelada de Naranja - (nota 6)
• ▢ 3 cucharadas de Honey - I use vegan honey (note 3)
• ▢ ½ cucharadita de Canela

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja grande para hornear con papel pergamino. Rocía ligeramente el papel con aceite en aerosol. Reserva.
• In a NutriBullet, add the walnuts and pistachios. Pulse 2-3 times for 3 seconds each time, scraping down the sides of the jug. You want a fine ground. It's ok to have a few larger bites, but not too big. Don't over-blend or it will turn into a paste.
• Set aside 2 tablespoons of the walnut/pistachio meal. You will use this to decorate the cookies later.
• In a large mixing bowl, add the remaining pistachio/walnut meal, almond flour, tapioca starch, baking soda, and cinnamon. Stir to combine.
• Add orange zest, coconut oil, and honey.
• Stir with a rubber spatula until a sticky cookie dough forms. If too dry, add a little extra honey. If too wet, add a little more almond flour. It should be sticky but easy to shape into balls.
• Divide into 10 balls of about 1 tablespoon each. Place on the prepared baking sheet, leaving half an inch between the cookies.
• Bake the cookies for 14 minutes at 350°F (180°C) until golden brown on the sides.
• Remove from the oven and keep for 10 minutes on the baking sheet to cool down at room temperature.

Jarabe de naranja

• Now you have two syrup options. If you don't like orange, warm the honey and cinnamon, and drizzle over the cookies. If you like orange, go to the next step.
• In a non-stick saucepan, add orange juice, orange marmalade, honey, and cinnamon.
• Stir and bring to a boil on medium-high heat. Reduce to medium heat and keep to a simmer for 2 minutes to thicken.
• Retirar del fuego.
• Pour a tablespoon of syrup on top of the lukewarm cookies and sprinkle the pistachio/walnut meal you set aside on top of each cookie. Transfer the cookies to a plate and pop it in the fridge to set.

Notas

notas 1: I use ultra-fine, blanched almond flour. You can use almond meal, cashew flour. or sesame flour with similar results.

notas 2: Or arrowroot powder. Other options will change the texture, making the cookies harder, drier less chewy, like with gluten-free all-purpose flour or cornstarch.

notas 3: I use bee-free honey, which is a plant-based honey-like liquid that adds a honey flavor. You can swap for maple syrup or use honey if you use it in your kitchen.

notas 4: Or any low-flavor oil you love, like light olive oil or malted plant-based butter.

notas 5: Optional, skip if you don’t like the tangy flavor of orange zest.

notas 6: Or apricot preserve.

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.

Compartir en Facebook Receta Pin

Nutrición

Servicio: 1galleta | Calorías: 176.9kcal | Carbohidratos: 18.6g | Proteína: 2.9g | Grasa: 11.6g | Grasa saturada: 4.1g | Grasa poli-insaturada: 1.9g | Grasa monosaturada: 1.3g | Sodio: 32.3mg | Potasio: 63.6mg | Fibra: 1.6g | Azúcar: 12.7g | Vitamina A: 29.5IU | Vitamina C: 3.3mg | Calcio: 30mg | Hierro: 0.6mg | Magnesio: 9.4mg | Fósforo 27.3mg | Zinc: 0.2mg

Ingredientes y sustituciones

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

• Harina de almendra – This gives the cookies a tender, moist, and slightly nutty base. You can also use almond meal, cashew flour, or sesame flour for similar results.
• Almidón de tapioca – This helps bind the ingredients and creates a chewy texture. Arrowroot powder also works well. Other options like all-purpose gluten-free flour or cornstarch will work but can make the cookies drier and harder.
• Bicarbonato de sodio – This is a leavening agent that helps the cookies rise and spread slightly, giving them a nice texture.
• Canela – This adds a warm, spicy flavor that is essential to the baklava taste.
• Aceite de Coco – This adds moisture and richness to the cookies. Any other mild-flavored oil, such as light olive oil, or melted plant-based butter works as a substitute.
• Honey – This provides sweetness and helps bind the dough. I use a plant-based, bee-free honey, but you can also use maple syrup. If you use honey, a classic baklava flavor will be present.
• Cáscara de naranja – This adds a bright, tangy citrus flavor. It’s optional, so you can skip it if you don’t like it.
• Pistachios and Walnuts – These are the key nuts that give the cookies their authentic baklava flavor and a little bit of crunch.
• Jugo de Naranja – This serves as the liquid base for the orange syrup.
• Mermelada de Naranja – This provides a sweet and slightly bitter citrus flavor for the syrup. Apricot preserves also work well for a less bitter option.

How to Make Baklava Cookies

This recipe is super simple. Here’s how to make it in a few pictures.

Consejos de repostería de Carine

Let me share a few more tips for a perfect cookie.

• Go Nutty – You can customize the flavor by swapping the walnuts for more pistachios or another type of nut that you love.
• Sabor Auténtico – For a flavor closer to traditional baklava, try adding a quarter teaspoon of orange blossom water to the cookie dough.
• Citrus Swaps – If you don’t care for orange zest, you can use lemon zest instead. Many baklava variations use lemon, so feel free to experiment with different citrus flavors.
• Jarabe sencillo – If you don’t want to use the orange-flavored syrup, simply warm some honey with cinnamon and drizzle it over the cookies.
• No Over-Blending – When grinding the nuts in the blender, be careful not to over-blend them. Pulse them in short bursts to get a coarse meal, not a paste.

More Cookie Recipes

Peanut Butter Jam Cookies

Galletas de lima

Vegan Pistachio Cookies

Galletas De Anacardo