Galletas de plátano y almendras con mermelada (4 ingredientes, sin huevos, sin azúcar añadido)

Estos Galletas de plátano y almendra con huella digital are simple versions of thumbprints made with no added sugar, just 4 wholesome ingredients, and no eggs, they’re the perfect way of using ripe bananas.

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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 plátano y almendra con huella digital

Estos Galletas de plátano y almendra con huella digital are simple versions of thumbprints made with no added sugar, just 4 wholesome ingredients, and no eggs, they're the perfect way of using ripe bananas.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 18 minutos minutos

Tiempo Total: 28 minutos minutos

Curso: Snack

Tipo de cocina: American

Porciones: 16 galletas

Calorías: 141.6 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 - Cuchara, ligeramente compactada, barrido (nota 1)
• ▢ ¾ taza de Plátano machacado - un poco menos de 2 plátanos grandes pelados (nota 2)
• ▢ 1 cucharadita de Extracto de vainilla - opcional

Relleno de chocolate

• ▢ ½ taza de Dark chocolate Chips
• ▢ 1 cucharadita de Aceite de oliva de sabor suave

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
• Peel, mash the bananas in a mixing bowl until they form a smooth puree with small lumps of banana.
• Pack the mashed bananas in measuring cups (or weigh) the amount needed, then return to the large mixing bowl.
• Stir in the almond flour, vanilla extract if used. Use a rubber spatula to stir the dough at first. When it starts to look dry/crumbly, squeeze the dough with your hands to form a consistent, soft, and smooth cookie dough. It should be wet, soft, dense, and sticky but easy to roll into cookie dough balls.
• Wash and dry your hands, and lightly oil them. Roll 1 tablespoon of dough between your hands to form a ball. I form 16 cookie dough balls.
• Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one inch of space between the balls.
• Slightly oil your thumb or the back of a small spoon to press a cavity in the center of each cookie dough ball. The sides of the cookies crack a little as you press the thumbprint. That's normal; you can pat your fingers around the cookie to reform a nice cookie shape and smooth the edges.
• Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven.
• Bake the cookies unfilled, for 13-16 minutes at 350°F (180°C) until slightly golden brown on the edges and bottom.
• Transfer the cookies on a large plate.
• Let them cool down on the baking sheet for 15 minutes before filling with the melted chocolate.
• In a microwave-safe glass bowl, add chocolate chips and oil. Microwave for 30-second bursts, stir between and repeat until the mixture is fully melted.
• Use a teaspoon to fill each baked cookie thumbprint with the melted chocolate.
• Repeat until they are all filled up to the top of the thumbprint.
• Pop the plate in the fridge for 30 minutes or until the chocolate filling firms up.

Notas

notas 1: You can’t use coconut flour instead of almond flour. If you use almond meal, the batter will be darker and a bit dry; you may need to add more mashed banana. Sunflower seed flour and sesame flour should work.

notas 2Para obtener el mejor dulzor, utilice plátanos maduros y evite el edulcorante.

AlmacenajeConservar en el frigorífico en un recipiente hermético hasta 4 días o congelar y descongelar el día anterior a su consumo.

Modo horno: Yo uso 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.

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Nutrición

Servicio: 1galleta (sin caramelo) | Calorías: 141.6kcal | Carbohidratos: 9.3g | Proteína: 4.3g | Grasa: 10.7g | Grasa saturada: 2.3g | Grasa poli-insaturada: 0.1g | Grasa monosaturada: 0.2g | Sodio: 6.2mg | Potasio: 73.7mg | Fibra: 2.3g | Azúcar: 3.8g | Vitamina A: 7.3IU | Vitamina B12: 0.02pg | Vitamina C: 0.9mg | Calcio: 54.4mg | Hierro: 0.8mg | Magnesio: 4.9mg | Fósforo 9.4mg | Zinc: 0.2mg

Ingredientes y sustituciones

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

• Harina de almendra – This creates the base of the cookie, providing a dense, soft texture and healthy fats. Sunflower seed flour or sesame flour are good nut-free options.
• Plátano machacado – This acts as the binder and the main sweetener, replacing both eggs and refined sugar.
• Extracto de vainilla – This enhances the natural sweetness of the banana, though it is optional.
• Chips de chocolate amargo – These melt down to create the rich, fudgy center of the cookie. Sugar-free chocolate chips or dairy-free milk chocolate chips work well here too.
• Aceite de oliva de sabor suave – This mixes with the chocolate to ensure the filling stays soft enough to bite into once cooled. Coconut oil or almond milk are great alternatives for the filling.

How to Make Banana Almond Thumbprint Cookies (in Pictures)

Consejos de repostería de Carine

Let me share a few more tips for a perfect thumbprint cookie!

• Choose Ripe Bananas – Use bananas with plenty of dark spots on their skins because they provide the necessary sweetness and strong banana flavor since there is no added sugar.
• Control The Sugar – Opt for sugar-free dark chocolate or chips with a high cocoa percentage (like 85%) if you are strictly watching your sugar intake.
• Soften The Filling – Mix oil into the melting chocolate to prevent it from becoming rock-hard when cooled. You can also use almond milk or coconut milk if you prefer an oil-free option.
• Añade algo crujiente – Sprinkle sliced almonds or chopped pistachios on top of the melted chocolate before it sets to create a nice texture contrast.
• Acelere – Place the cookies in the freezer for 10 to 15 minutes to firm up the chocolate shell quickly if you are in a rush.

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