Galletas de avena con chocolate (5 g de proteína, sin lácteos, sin huevo)

Estos Galletas de avena y chocolate are simple, healthy cookies rich in protein and fiber, and made with no dairy, no eggs, and no added sugar.

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Galletas de avena y chocolate

Estos Galletas de avena y chocolate are simple, healthy cookies rich in protein and fiber, and made with no dairy, no eggs, and no added sugar.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 9 galletas

Calorías: 176.8 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 Mashed Ripe Banana - (nota 1)
• ▢ ¼ taza de Mantequilla de cacahuete (sin sal) - (nota 2)
• ▢ ⅓ taza de Cacao en polvo sin azúcar
• ▢ 1 ½ tazas de Copos de avena tradicionales - (nota 3)
• ▢ 3 cucharadas de Chia Semillas - (nota 4)
• ▢ 2 cucharadas de Leche de almendras - (nota 5)
• ▢ ⅓ taza de Chispas de Chocolate - (nota 6)

Opcional

• ▢ ⅓ taza de Chopped Pitted Dates - for sweeteness
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¼ taza de Azúcar de coco - if bananas are not ripe enough

Instrucciones para la impresión en alta definición

• Precalentar el horno a 350°F (180°C).
• Line two large cookie sheets with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• Mash the bananas and pack them in a 1-cup measuring cup to measure precisely.
• In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, cocoa, oats, chia seeds, milk, chocolate chips, and any optional ingredient you choose to add.
• Stir with a rubber spatula until fully combined, and a sticky chocolate cookie dough forms. If too dry, add a little more milk to bring together.
• Use a cookie dough scoop to form 9 large cookie dough balls. Place each ball onto the prepared baking tray, leaving one inch of space between each of them. They won't extend in the oven; the shape you give now is the shape you get after baking.
• The dough is sticky, and that's normal. Lightly oil the back of a fork and press down each cookie dough balls slightly to form a round cookie shape. if the sides cracks as you press wet your fingers and pat to form a nicely round cookie.
• Bake the cookies for 20-24 minutes at 350°F (180°C) until dry on top.
• Let the cookies cool on the cookie sheet for 15 minutes. They firm up as they cool down. Don't touch them. Sprinkle a few more chocolate chips on top, and let them melt for a boost of sweetness.
• Transfer them to a cooling rack for 30 minutes.

Notas

notas 1: This is equivalent to 3 medium bananas. Use ultra-ripe bananas with black skin to prevent the cookies from being bitter due to the amount of cocoa powder. If not that ripe, add 1/4 cup to 1/3 cup granulated sugar like date sugar, sugar, or coconut sugar to up the sweetness. Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. Swap for unsweetened applesauce if preferred.

notas 2: You can swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut-free option.

Nota 3: Quick oats also work. Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as they absorb moisture a bit less.

notas 4: Chia seeds are used as a binder. They contain a lot of fiber that adds texture, chewiness, and brings ingredients together. The only possible swap is flaxseed meal.

Nota 5: Or any type of milk, like oat milk, soy milk, or coconut milk.

Nota 6: Or chopped walnuts, pecans, pistachios, or dried fruits like chopped pitted dates for a boost of sweetness.

Modo de horno: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Almacenaje: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.

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Nutrición

Servicio: 1galleta | Calorías: 176.8kcal | Carbohidratos: 24.3g | Proteína: 4.9g | Grasa: 8.3g | Grasa saturada: 2.5g | Grasa poli-insaturada: 2.2g | Grasa monosaturada: 2.4g | Grasas trans: 0.01g | Sodio: 7.9mg | Potasio: 262.2mg | Fibra: 4.9g | Azúcar: 7.8g | Vitamina A: 18.2IU | Vitamina C: 2.2mg | Calcio: 49.8mg | Hierro: 1.5mg | Magnesio: 66.7mg | Fósforo 142.7mg | Zinc: 1.1mg

Ingredientes y sustituciones

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Mashed Ripe Banana – This ingredient is the primary binder and sweetener. The cookies get all their sweetness from the banana’s natural sugars, so using bananas that are super ripe – the “ugly” ones with black skin – is key to preventing a bitter taste from the cocoa powder. If your bananas aren’t ripe enough, you can boost the sweetness by adding a quarter to a third of a cup of a granulated sweetener like coconut sugar or date sugar. You can also use unsweetened applesauce as a substitute for a different flavor profile.
• Mantequilla de maní – This adds fat and flavor, giving the cookies a rich, chewy texture. For a nut-free option, you can swap it with cashew butter, almond butter, or sunflower seed butter.
• Cacao en polvo sin azúcar – This gives the cookies their rich chocolate flavor and color without any added sugar.
• Copos de avena tradicionales – These are the base of the cookie, providing structure, chewiness, and a big boost of fiber. Quick oats also work, but rolled oats will give a more traditional chewy texture.
• Chia Semillas – These act as a binder, helping to hold the cookies together. They also add a lot of fiber and a nice chewiness. The only good substitute here is flaxseed meal.
• Leche de almendras – This adds moisture to the dough to make sure all the ingredients combine into a sticky consistency. You can use any milk you have on hand, like oat milk, soy milk, or coconut milk.
• Chispas de Chocolate – These are a classic choice for added texture and sweetness. You can use semi-sweet chocolate chips for a big boost of sweetness, or go for a 70% to 85% dark chocolate chopped into chunks for a lower-sugar option. You can also swap them for chopped nuts like pecans or walnuts.

How to Make Chocolate Oatmeal Cookies

Consejos de repostería de Carine

Let me share a few more tips for perfect cookies.

• Mind Your Measurements – Make sure you measure your mashed banana by packing it tightly into the measuring cup. This helps you get a precise amount, which is important for the cookie’s final texture.
• No hornee demasiado – These cookies will stay soft, so they’re ready when they look dry on top and have firmed up slightly. Since they don’t get golden, look for a matte finish instead of a glossy one.
• Déjalos descansar – After baking, let the cookies cool completely on the baking sheet. They are very delicate and soft when they come out of the oven, but they firm up as they cool. Moving them too early can cause them to fall apart.
• Add-in Versatility – This is a great base recipe that you can customize! You can stir in other ingredients like chopped dates, chopped nuts, or even a teaspoon of vanilla extract to change the flavor.

More Oatmeal Cookie Recipes

Applesauce Oatmeal Cookies

Lemon Oatmeal Cookies

Carrot Oatmeal Cookies

Peanut Butter Oatmeal Cookies