Galletas de avena y limón (4 ingredientes, sin gluten, sin azúcar refinada)

Estos Galletas de avena con limón are simple 4-ingredient cookies made with no gluten, no refined sugar, no oil, no eggs, and no dairy, but full of taste, fiber, and healthy fats!

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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 avena con limón

Estos Galletas de avena con limón are simple 4-ingredient cookies made with no gluten, no refined sugar, no oil, no eggs, and no dairy, but full of taste, fiber, and healthy fats!

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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: 6 galletas

Calorías: 194.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ ¾ taza de Copos de avena tradicionales - (nota 1)
• ▢ 1 taza de Harina de almendra - (nota 2)
• ▢ 2 cucharadas de Jugo de limon - juice from 1 lemon + 2 tsp zest if you like
• ▢ ⅓ taza de Jarabe de arce

Optional for extra falvors

• ▢ 2 cucharadita de Limón rallado - from previous lemon
• ▢ ¼ cucharadita de Extracto de almendra - opcional

Glaseado de limon

• ▢ 1 cucharada de Jugo de limon
• ▢ ½ taza de Azúcar en polvo

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, add rolled oats, almond flour, maple syrup, lemon juice, almond extract, and lemon zest if used.
• Stir with a rubber spatula at first, then lightly oil your hands and squeeze the dough to bring everything nicely together into a sticky cookie dough.
• Scoop out some batter with a cookie dough scoop, press firmly in the scoop to pack the cookie dough, then release it on the baking sheet and flatten the top of the cookies with the palm of your hand. If the sides crack, wet your fingers to pat and reform the cookie.
• Repeat until no more cookie dough is left – I made 6 large cookies with the batter.
• Bake them for 14-16 minutes at 350°F (180°C) until nicely golden brown.
• Let them cool down for 15 minutes at room temperature on the baking sheet. Do not touch them. They firm up as they cool down.
• Transfer them to a cooling rack for another 1 hour before serving.

Lemon Glazed cookies

• If you like sweet lemon cookies, prepare the lemon glaze by stirring powdered sugar and lemon juice in a small mixing bowl. It should form a thick and creamy paste.
• Dip the cooled cookies upside down and twist in the glaze to ice the lemon cookies, then flip and place on a rack to let the excess glaze run down.
• Sprinkle extra lemon zest on top if you like its tangy flavor and cool the cookies in the fridge an hour to set the icing.

Notas

notas 1: You can use quick oats, gluten-free certified oats if needed, or swap for quinoa flakes for a fully gluten-free option

notas 2: Use ultra-fine almond flour, not almond meal, as this would make dry, fragile cookies. I haven’t tried another flour, and I can’t guarantee oat flour or regular flour works the same. The closest flour to almond flour is sunflower seed flour, so if you want a nut-free version, you should try that!

notas 3: I am using lemon juice from one fresh lemon and grating its zest to add a tangy flavor to the cookie dough. You can use store-bought bought freshly pressed lemon juice if preferred.

notas 4Cualquier edulcorante líquido, como el jarabe de agave o el néctar de coco, funciona.

Almacenaje: Store the cookies in an airtight container in the fridge for up to 4 days. Freeze up to 1 month in Ziploc bags and thaw at room temperature the day before.

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.

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Nutrición

Servicio: 1galleta | Calorías: 194.1kcal | Carbohidratos: 23.3g | Proteína: 5.3g | Grasa: 9.9g | Grasa saturada: 0.8g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.2g | Sodio: 2.3mg | Potasio: 83.4mg | Fibra: 3.1g | Azúcar: 11.6g | Vitamina A: 0.6IU | Vitamina C: 2.8mg | Calcio: 65.2mg | Hierro: 1.2mg | Magnesio: 18.2mg | Fósforo 42mg | Zinc: 0.5mg

Ingredientes y sustituciones

You only need 4 ingredients to make the cookies. Here’s how to pick them.

• Copos de avena tradicionales – These provide texture and fiber to the cookies. Quick oats or certified gluten-free oats are also fine. For a completely gluten-free option, you can use quinoa flakes.
• Harina de almendra – This gluten-free flour acts as a base for the cookies. Ensure you use ultra-fine almond flour, not almond meal, to avoid dry and fragile cookies. Sunflower seed flour is a potential nut-free alternative.  
• Jugo de limon – This adds a tangy lemon flavor. Freshly squeezed or store-bought freshly pressed lemon juice will work.
• Jarabe de arce – This liquid sweetener provides sweetness. Agave syrup or coconut nectar can also be used.  

You can also add the following:

• Limón rallado – This enhances the lemon flavor with its aromatic oils.  
• Extracto de almendra – This optional ingredient adds a subtle nutty flavor that works very well with the lemon.
• Azúcar en polvo – This is used to make the lemon glaze, adding sweetness and a smooth texture. Powdered allulose can be used as a refined sugar-free alternative.  
• Jugo de limon – To make the glaze taste lemony.  

How to Make Lemon Oatmeal Cookies

These cookies are really easy to whip up. Here’s how in pictures.

Pour the ingredients in a large mixing bowl and grate the lemon zest.

Stir the mixture with a spatula until well combined.

Use an ice cream scoop to scoop out the batter and form 6 cookies on a baking sheet.

Flatten the cookies and bake them for 14-16 minutes at 350°F (180°C).

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr galletas perfectas.

• Quinoa Flake Substitute – If you don’t tolerate oats, you can replace them with quinoa flakes.
• Citrus Flavor Variations – Feel free to swap the lemon juice and zest for lime or orange juice and zest to create different citrus-flavored cookies.
• Sweet Glaze Option – Add the lemon glaze to increase the sweetness of the cookies. You can use powdered allulose in the glaze if you prefer a refined sugar-free option.

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