Galletas de linaza (8.5 g de fibra)

Estos Galletas de linaza are simple chocolate cookies loaded with 8.5 grams of fiber, all without gluten, dairy, or eggs.

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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 linaza

Estos Galletas de linaza are simple chocolate cookies loaded with 8.5 grams of fiber, all without gluten, dairy, or eggs.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 12 minutos minutos

Tiempo Total: 22 minutos minutos

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 7 galletas

Calorías: 205.2 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 Fechas medjool - 8 ounces pitted, fresh and soft (note 1)
• ▢ ½ taza de Semillas de lino doradas - grind into a meal (note 2)
• ▢ 3 cucharadas de Cacao en polvo sin azúcar
• ▢ ½ taza de Copos de avena tradicionales - (nota 3)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 cucharadas de Jarabe de arce - (nota 4)

Opcional

• ▢ ¼ cucharadita de Salt
• ▢ 1-2 cucharada de Agua - if batter is too dry to form
• ▢ ⅓ taza de Chispas de Chocolate - (nota 5)

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja grande para hornear con papel pergamino. Rocía ligeramente el papel con aceite en aerosol. Reserva.
• In a coffee grinder or a NutriBullet, add the flaxseeds and grind them to get 1/2 cup + 3 tablespoons of flaxmeal.
• In the bowl of a food processor, add flaxmeal, pitted dates, cocoa powder, oats, vanilla extract, maple syrup, and salt if used.
• Process on high-speed for 45 seconds to get a dough ball.
• If it looks to dry and won't form, process again adding 1 tablespoon of water at a time. You should get a sticky chocolate cookie dough.
• Pulse in the chocolate chips if used – recommended if you are new to the light bitterness flavor or flaxseeds.
• Oil your hands, roll 7 even balls of dough, and press them between your hands to flatten them into a round, flat cookie shape.
• Release on the baking sheet, leaving an inch space between the cookies – they won't expand in the oven.
• Press a few extra chocolate chips on top.
• Bake the rolls for 12 minutes at 350°F (180°C) on the center rack and let them cool down on a cooling rack immediately for 1 hour before serving.

Notas

notas 1: If your Medjool dates are dry and not fresh, place them in a bowl and cover them with boiled water for 5 minutes to soften. Squeeze to extract the water before using. Other varieties of dates work, but their taste and texture will vary and impact the cookies’ texture. Medjool dates add a soft, moist texture, while other varieties may require 1-2 tablespoons of water to form the dough.

notas 2: I make my own flaxmeal from golden flaxseed for the best texture and flavor. An old batch of flaxmeal tastes bitter, fishy. Brown flaxmeal works too, but it has a stronger bitter flavor that you may not like as much. 1/2 cup of flaxseeds is equivalent to 1/2 cup + 3 tablespoons of ready-made flaxmeal.

notas 3: Use gluten-free certified oats if needed or swap for quinoa flakes or almond flour.

notas 4: You can also use agave syrup or any liquid sweetener you love. Don’t skip it or the cookies are bitter.

notas 5: Perfect to add sweetness.

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.

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Nutrición

Servicio: 1de caramelos | Calorías: 205.2kcal | Carbohidratos: 26.6g | Proteína: 5.5g | Grasa: 10.3g | Grasa saturada: 0.9g | Grasa poli-insaturada: 6.8g | Grasa monosaturada: 1.9g | Sodio: 90.7mg | Potasio: 362.6mg | Fibra: 8.5g | Azúcar: 14.4g | Vitamina A: 31.3IU | Vitamina C: 0.1mg | Calcio: 76.3mg | Hierro: 1.8mg | Magnesio: 112.6mg | Fósforo 189.1mg | Zinc: 1.3mg

Ingredientes y sustituciones

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

• Fechas medjool – These fresh, soft dates provide natural sweetness and a sticky binder for the cookies, giving them a moist, chewy texture. If your dates are dry, you can soak them in hot water to soften them up before you use them.
• Semillas de lino doradas – This ingredient provides a rich source of fiber and acts as a binder, replacing eggs in traditional cookie recipes. Grinding them just before you use them helps to avoid a bitter taste. Brown flaxseeds also work well.
• Cacao en polvo sin azúcar – This gives the cookies their decadent chocolate flavor. It’s important to use unsweetened cocoa powder to control the sugar content of the cookie.
• Copos de avena tradicionales – These provide a nice, hearty texture to the cookies. You can also use quinoa flakes or almond flour if you want a gluten-free option.
• Extracto de vainilla – A little bit of vanilla extract brings a warm, familiar flavor that pairs perfectly with the chocolate and dates.
• Jarabe de arce – This liquid sweetener helps to balance the natural bitterness of the flaxseeds and cocoa powder. Other liquid sweeteners like agave syrup also work.

How to Make Flaxseed Cookies

Consejos de repostería de Carine

Let me share a few more tips for a perfect flaxseed cookies.

• Grind Your Own Flaxseeds – For the best flavor, I always recommend grinding your flaxseeds right before you make the cookies. Pre-ground flaxseed can develop a bitter or “fishy” flavor over time.
• Use Golden Flaxseed – While brown flaxseed works, golden flaxseed has a milder flavor that is perfect for these cookies.
• Customize the Oats – If you need to make the recipe gluten-free, use certified gluten-free rolled oats. You can also swap them out for quinoa flakes or almond flour.
• Don’t Skip the Maple Syrup – The maple syrup is crucial for balancing the natural bitterness of the flaxseed and cocoa powder. Skipping it will make the cookies taste too bitter.
• Add Mix-ins – You can stir in chocolate chips or chopped nuts like pecans or walnuts for an extra boost of flavor and texture.
• Top with Chocolate – Press a few extra chocolate chips on top of each cookie before baking for a rich, melty chocolate finish.

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