Galletas de lima (saludables, sin gluten, sin azúcar refinada)

Estos Galletas de lima are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.

Tabla de contenidos.

+ Ver más- Ver menos

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 lima

Estos Galletas de lima are soft, melt-in-your-mouth lime cookies that are gluten-free, dairy-free, and egg-free but still come with over 5 grams of protein and 3 grams of fiber.

5 desde 5 votos

Imprimir Revisar Guardar ¡Salvados!

Compartir en Facebook Pin Guardar en el correo electrónico

Tiempo de preparación: 8 minutos minutos

Tiempo de cocción: 12 minutos minutos

Enfriamiento: 10 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 9 galletas

Calorías: 213.7 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina de almendra - (nota 1)
• ▢ 3 cucharadas de Jarabe de arce - (nota 2)
• ▢ 2 cucharadas de Aceite de coco derretido - (nota 3)
• ▢ ¼ taza de Jugo de lima - from 2 key limes
• ▢ 2 cucharaditas de Cáscara de limón - from the lime, optional (note 4)
• ▢ ½ cucharadita de Extracto de almendra

Lime Glaze

• ▢ ½ taza de Powdered Coconut Sugar
• ▢ 1 cucharada de Jugo de lima
• ▢ ¼ cucharadita de Extracto de vainilla

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja para hornear con papel pergamino.
• In a mixing bowl, stir almond flour, maple syrup, coconut oil, freshly squeezed lime juice, almond extract, and lime zest, if used.
• Stir the ingredients with a rubber spatula. When it starts to look dry, squeeze with your hands to form a cookie dough ball. If too dry, add a little extra lime juice to bring it together into a soft dough that can easily be rolled into balls. If too wet, add more almond flour.
• Divide into 9 portions, lightly oil your hands and roll each piece of dough into a ball.
• Place each cookie dough ball an inch apart on the prepared baking sheet and press the top with the back of a spoon or your fingers.
• Bake the cookies for 12-14 minutes at 350°F (180°C) until slightly golden brown on their sides.
• Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool before glazing. You must glaze the cookies for extra sweetness and extra lime flavors. The cookies alone are not very sweet.
• To make the glazing, in a mixing bowl, stir the powdered sugar, lime juice, and vanilla extract until thick and smooth. If too thin, add a bit more powdered sugar to thicken.
• Drizzle on top of the cooled cookies. Add lime zest to decorate or boost the lime flavors.

Notas

notas 1: You can also use cashew flour. Or sesame flour if you have a nut allergy. I don’t recommend oat flour or all-purpose flour for this recipe, the cookies would be too dense and hard. Almond meal works too, but the cookies will be darker, and the texture a bit grainy. Your best choice is ultra-fine blanched almond flour.

notas 2Cualquier edulcorante líquido funciona igual que el jarabe de agave o el néctar de coco.

Nota 3: Light olive oil works too, or melted plant-based butter or butter if you use dairy in your kitchen.

notas 4: Lime zest is not to everyone’s taste; it’s tangy. I love it because it enhances the lime taste in the cookies, but you can skip it if it’s not to your taste.

notas 5: Optional, but absolutely delicious for an almond flavor.

notas 6: To decrease the sugar and calories, use powdered allulose.

Almacenaje: Store the cookies in the fridge for up to 4 days in Ziploc bags.

Modo horno: Yo uso 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.

Compartir en Facebook Receta Pin

Nutrición

Servicio: 1galleta | Calorías: 213.7kcal | Carbohidratos: 17.2g | Proteína: 5.3g | Grasa: 15.4g | Grasa saturada: 3.4g | Grasa poli-insaturada: 0.1g | Grasa monosaturada: 0.2g | Sodio: 0.9mg | Potasio: 25.9mg | Fibra: 2.7g | Azúcar: 11.6g | Vitamina A: 4.4IU | Vitamina C: 2.6mg | Calcio: 61mg | Hierro: 1mg | Magnesio: 2.1mg | Fósforo 1.3mg | Zinc: 0.1mg

Ingredientes y sustituciones

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

• Harina de almendra – This forms the base of your cookies, giving them a tender, melt-in-your-mouth texture. You can also use cashew flour, or for a nut allergy-friendly option, sesame flour works well. Ultra-fine blanched almond flour is your best choice for the ideal texture.
• Jarabe de arce – This provides sweetness and helps bind the cookie dough. Other liquid sweeteners like agave syrup or coconut nectar are also fine to use here.
• Aceite de coco derretido – This ingredient adds moisture and richness to the cookies. Light olive oil or melted plant-based butter are also good options if you prefer.
• Jugo de lima – This is key for the signature tart and refreshing flavor of these cookies. Make sure to use freshly squeezed key lime juice for the best taste.
• Cáscara de limón – This boosts the lime flavor in the cookies. It is optional, so you can skip it if you prefer a milder lime taste.
• Extracto de almendra – This enhances the overall flavor of the cookies, adding a subtle, nutty note that complements the lime. This is an optional ingredient, but it brings a delicious almond flavor.

And if you want to make the glazing:

• Powdered Coconut Sugar – This is the base for your sweet glaze, creating a smooth, drippy consistency. To reduce sugar and calories, you can also use powdered allulose.
• Jugo de lima – This provides the tartness and liquid needed to create the glaze, adding another layer of lime flavor.
• Extracto de vainilla – This adds a touch of warmth and depth to the glaze’s flavor.

How to Make Key Lime Cookies

These cookies are super simple to whip up. Here’s how in a few pictures.

Combine the dry ingredients and pour the liquid ones.

Stir the batter until if form a sticky texture.

Form dough balls, place them on a baking sheet, and flatten them.

Bake the cookies for 12-14 minutes at 350°F (180°C)

Consejos de repostería de Carine

Let me share a few more tips for a perfect key lime cookies.

• Squeeze fresco – Always use freshly squeezed lime juice for the best flavor and to include some of the pulp. Just be sure to watch out for and discard any lime seeds before adding the juice to your dough.
• Don’t Skip Glaze – These cookies are designed to be less sweet on their own, so the glaze is essential for adding that perfect balance of sweetness and extra lime flavor.
• Intercambio de cítricos – Get creative! You can easily swap key lime juice for lemon juice or orange juice to make a variety of different citrus cookie flavors.
• Consistencia de la masa – The cookie dough should be soft enough to roll into balls. If it feels too dry, add a tiny bit more lime juice. If it’s too wet, a small amount of extra almond flour will help bring it together.
• Incluso hornear – Pressing the cookie dough balls slightly with the back of a spoon or your fingers before baking helps them bake more evenly and gives them a classic cookie shape.

More Lime & Lemon Cookie Recipes

Galletas de limón con harina de almendras

Galletas de avena con limón

Galletas de coco sin hornear

Galletas de limón saludables