Bocaditos de masa para galletas (4 ingredientes, sin gluten, bajos en azúcar)

Estos Bocaditos de masa para galletas are a healthy 4-ingredient dessert made with no gluten, no refined sugar, no eggs, and no dairy, but full of taste and ready in 15 minutes.

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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.

Bocaditos de masa para galletas

Estos Bocaditos de masa para galletas are a healthy 4-ingredient dessert made with no gluten, no refined sugar, no eggs, and no dairy, but full of taste and ready in 15 minutes.

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Tiempo de preparación: 5 minutos minutos

Nevera: 10 minutos minutos

Tiempo Total: 15 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 11 las picaduras de

Calorías: 189.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ tazas de Harina de almendra - (nota 1)
• ▢ ¼ taza de Aceite de coco derretido - cooled, use refined to avoid coconut flavor! (note 2)
• ▢ 3 cucharadas de Jarabe de arce - (nota 3)
• ▢ ⅓ taza de Mini chips de chocolate - (nota 5)

Opcional

• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¼ cucharadita de Salt

Instrucciones para la impresión en alta definición

• In a mixing bowl, add almond flour, melted and cooled coconut oil, maple syrup, chocolate chips, vanilla extract, and salt, if used.
• Stir until it forms a smooth cookie dough.
• Refrigerate the dough for 10 minutes, it will firm up a bit and make it easier to roll.
• Remove from the fridge and roll into 9 bites. Place each bite in a sealed airtight container and store them for up to 4 days in the fridge.

Notas

notas 1: Swap the almond flour for sesame flour for a nut-free option. Oat flour could work, but it will be a very different ratio as it’s highly liquid-absorbent. It means you will need way less oat flour. Both of these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.

notas 2: Cool the melted coconut oil before adding it to the dough, or it will warm up the dough and melt the chocolate chips. You can use melted plant-based butter, or melted butter if you use dairy in your kitchen, and you don’t like coconut oil. 

notas 3: Any liquid sweetener works like agave syrup, coconut nectar, or sugar-free maple syrup for a low-carb option

notas 5: You can increase to 1/2 cup if you like more chocolate chips in your cookie dough. I recommend mini chocolate chips as they make the batter easier to roll into bites. You can also use sugar-free chocolate chips for a low-carb snack or chopped walnuts.

Almacenaje: Store in an airtight container in the fridge for up to 4 days. The bites will firm up a lot in the fridge, it’s because the coconut oil solidifies under 73°F (23°C). To make the dough softer before eating, bring the bites to room temperature for 10 minutes before eating. You can freeze the cookie dough balls in airtight Ziploc bags. Thaw in the fridge the day before.

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Nutrición

Servicio: 1bite (2 tablespoons) | Calorías: 189.9kcal | Carbohidratos: 12g | Proteína: 3.7g | Grasa: 15.2g | Grasa saturada: 6.2g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 1.1g | Grasas trans: 0.01g | Sodio: 54.3mg | Potasio: 57.7mg | Fibra: 2.2g | Azúcar: 7.6g | Vitamina A: 3.6IU | Vitamina B12: 0.01pg | Calcio: 44.6mg | Hierro: 1mg | Magnesio: 14.2mg | Fósforo 18.7mg | Zinc: 0.2mg

Ingredientes y sustituciones

You only need 4 wholesome ingredients to make this recipe. Here’s how to pick and swap them.

• Harina de almendra – This gluten-free flour provides the base structure for the bites. For a nut-free version, you can use sesame flour. While oat flour might work, it absorbs liquid differently, so you would need to use less.
• Aceite de coco derretido – It acts as a binder and adds moisture to the dough. Make sure it’s cooled to prevent melting the chocolate chips. You can also use melted plant-based butter or another neutral-flavored oil.
• Jarabe de arce – This liquid sweetener adds sweetness to the bites. Agave syrup, coconut nectar, or a sugar-free maple syrup also work.
• Mini chips de chocolate – They bring a classic chocolate flavor to the cookie dough. Feel free to use up to 1/2 cup if you prefer a richer chocolate taste. Sugar-free chocolate chips or chopped walnuts are also fine.
• Extracto de vainilla – It enhances the overall flavor profile of the bites.
• Salt – A pinch of salt balances the sweetness and brings out the other flavors.

How to Make Cookie Dough Bites

These cookie dough balls are crazy easy to whip up in just a few steps. Here are pictures of the process.

Pour all the ingredients to a large mixing bowl.

Stir the batter with a spatula until it’s well combined and leave it in the fridge for 10 minutes.

Oil your hands to roll dough balls.

Coloca las bolas en un plato grande y guárdalas en el refrigerador.

Consejos de Carine

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

• Aceite de coco refinado – If you dislike the taste of coconut oil, use refined coconut oil as it has a neutral flavor. Plant-based butter or another mild-flavored oil also works well.
• Adjust Flour Consistency – If your dough appears too wet, which can happen with coarser almond flour, gradually add more almond flour, one tablespoon at a time, until the dough is soft and easy to roll.
• Relájate antes de empezar. – Coconut oil solidifies in the fridge, so chilling the dough for 10 minutes helps it firm up and makes it easier to roll into bites.
• Mini Chocolate Preferred – Using mini chocolate chips makes the dough easier to roll into uniform bites.
• Lower Sugar Option – For a lower sugar snack, use a sugar-free sweetener and sugar-free chocolate chips.

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