Galletas de leche condensada con trocitos de chocolate (sin huevo, 10 minutos de preparación)

Estos Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Chocolate Chip Condensed Milk Cookies

Estos Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 12 minutos minutos

Tiempo Total: 22 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 14 galletas

Calorías: 181 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 puede Leche condensada de coco - 11.25 ounces / 325g (note 1)
• ▢ ⅓ taza de Mantequilla de maní - (nota 2)
• ▢ 1 ½ tazas de Harina para todo uso - (nota 3)
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ 1 cucharadita de Levadura en polvo
• ▢ ⅓ taza de Chispas de Chocolate
• ▢ 1 cucharadita de Extracto de vainilla

Optional – for very sweet cookies

• ▢ ½ taza de Brown Sugar - (nota 4)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Incorpora las chispas de chocolate y revuelve para integrarlas.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Notas

notas 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

notas 2También puedes usar mantequilla de almendras o de anacardos. Si prefieres una opción sin frutos secos, usa mantequilla de semillas de girasol o tahini.

notas 3: Usa mi Guía de conversión a una dieta sin gluten para que sean sin gluten.

notas 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

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 at room temperature for up to 4 days in a sealed cookie box.

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Nutrición

Servicio: 1galleta | Calorías: 181kcal | Carbohidratos: 26.9g | Proteína: 4.6g | Grasa: 6.5g | Grasa saturada: 2.7g | Grasa poli-insaturada: 0.9g | Grasa monosaturada: 2.1g | Sodio: 124.9mg | Potasio: 146.2mg | Fibra: 0.7g | Azúcar: 15.6g | Vitamina A: 60.8IU | Vitamina B12: 0.1pg | Vitamina C: 0.6mg | Vitamina D: 0.05pg | Calcio: 89.6mg | Hierro: 0.8mg | Magnesio: 19.4mg | Fósforo 99.2mg | Zinc: 0.5mg

Ingredientes y sustituciones

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

• Leche condensada de coco – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Mantequilla de maní – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• Harina para todo uso – The flour provides structure to the cookies. I use my Guía de conversión a una dieta sin gluten para que sean sin gluten.
• Bicarbonato de sodio – This helps the cookies spread as they bake, creating a softer texture.
• Levadura en polvo – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chispas de Chocolate – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Extracto de vainilla – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Consejos de repostería de Carine

Let me share a few more tips for perfect condensed milk cookies.

• Cuidado con la temperatura – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Enfriar la masa – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

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