Galletas de chocolate arrugadas (5 ingredientes, saludables, sin gluten, sin huevo)

Estos Galletas de chocolate arrugadas are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

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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 chocolate arrugadas

Estos Galletas de chocolate arrugadas are simple 5-ingredient cookies with a rich chocolate flavor and a fudgy texture, but made with no eggs, no dairy, and no gluten!

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Tiempo de preparación: 12 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 27 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 9 galletas

Calorías: 153.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Harina de almendra - (nota 1)
• ▢ ⅓ taza de Azúcar de coco - (nota 2)
• ▢ ⅓ taza de Mantequilla derretida sin lácteos (sin sal) - (nota 3)
• ▢ ⅓ taza de Cacao en polvo sin azúcar
• ▢ 1 cucharadita de Extracto de vainilla - (nota 4)

To coat cookies

• ▢ ⅓ taza de Azúcar en polvo - (nota 5)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, stir almond flour, coconut sugar, melted dairy-free butter, cocoa powder, and vanilla extract, if used.
• Stir with a rubber spatula to combine at first, then lightly oil your hands, and use your hands to squeeze and form a dough ball. If the dough is too dry, simply add a little bit more melted vegan butter until it sticks together, and you can form cookie balls.
• Divide the dough into 9 equal pieces, roll each gently into a ball, and place in a bowl filled with the powdered sugar to roll and coat. Place the coated cookie dough ball on the baking sheet, leaving an inch of space between each cookie dough. They will spread a little.
• Bake the cookies for 15-17 minutes at 350°F (180°C) on the center rack until dry outside, cracked, and the inside of the cracks looks fudgy and moist.
• Let the cookies cool on the baking sheet for 15 minutes before gently transferring them to a cooling rack.
• When fully cooled down, dust extra powdered sugar on top.

Notas

notas 1: The recipe won’t work with oat flour or all-purpose flour. Other options are cashew flour or sesame seed flour.

notas 2: Or any sugar like brown sugar, sugar, or unrefined cane sugar.

notas 3: Or melted coconut oil – use a refined coconut oil to avoid an overpowering coconut flavor. The recipe works with mild oils like olive oil, but it tastes better with the melted plant-based butter – or butter if you use dairy in your kitchen.

notas 4: Or 1/4 teaspoon almond extract if you prefer an almond flavor, or both

notas 5: Or powdered allulose for a refined sugar-free option.

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 an airtight box in the fridge for up to 5 days.

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Nutrición

Servicio: 1galleta | Calorías: 153.8kcal | Carbohidratos: 14.3g | Proteína: 3.3g | Grasa: 12.9g | Grasa saturada: 1.9g | Grasa poli-insaturada: 1.9g | Grasa monosaturada: 3.2g | Grasas trans: 1.2g | Sodio: 63.7mg | Potasio: 50.2mg | Fibra: 2.5g | Azúcar: 4.4g | Calcio: 30.5mg | Hierro: 0.9mg | Magnesio: 16mg | Fósforo 23.8mg | Zinc: 0.2mg

Ingredientes y sustituciones

Solo necesitas 5 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – This is the base of the cookie dough and provides a rich, tender, and slightly moist texture without using all-purpose or wheat flour. You can also use cashew flour or sesame seed flour here.
• Azúcar de coco – This adds sweetness to the cookies. It has a deeper, caramel-like flavor compared to white sugar. You can also use brown sugar, regular white sugar, or unrefined cane sugar if you like.
• Melted Dairy-Free Butter – This is the fat that binds the ingredients and creates a rich, fudgy texture. You can also use refined coconut oil to avoid a strong coconut flavor, or even a mild-flavored olive oil, although the plant-based butter gives it a richer taste.
• Cacao en polvo sin azúcar – This is where the rich, chocolate flavor comes from. It’s important to use unsweetened cocoa powder to control the sweetness of the cookies.
• Extracto de almendra – This enhances the chocolate flavor with a subtle nutty taste. You can also use vanilla extract if you prefer.
• Azúcar en polvo – This creates the classic crinkle effect on the cookies. When you bake the cookies, the sugar coating cracks, revealing the dark chocolate dough underneath. You can also use powdered allulose for a refined sugar-free option.

How to Make Chocolate Crinkle Cookies in Pictures

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr una galleta perfecta.

• Deja que nieve – The powdered sugar coating on the unbaked cookies will melt as they bake, which can give the finished cookies a grayish color. For a classic, snowy-white look, simply dust them with a little extra powdered sugar once they have cooled down.
• A Sugar-Free Option – If you want a refined sugar-free cookie, you can use powdered allulose instead of powdered sugar for the coating. Allulose has no carbohydrates, calories, or sugar, so it is a great choice.
• Add a Nutty Crunch – For a little extra texture and flavor, you can stir 1/3 cup of very thinly chopped walnuts or pecans into the dough. It will give each cookie a nice, crunchy bite.

More Chocolate Cookie Recipes

Galletas de chocolate de 3 ingredientes

Galletas de chocolate saludables

Galletas de chocolate con harina de almendras

Galletas de mantequilla con chocolate