Galletas afganas sin hornear (sin azúcar refinada)

Estos Galletas afganas sin hornear are a soft, egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies, but so full of taste!

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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 afganas sin hornear

Estos Galletas afganas sin hornear are an egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies but so full of taste!

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Tiempo de preparación: 10 minutos minutos

Nevera: 10 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 9 galletas

Calorías: 133.6 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 - pitted (note 1) 5 ounces / 150g
• ▢ 2 cucharadas de Mantequilla de almendras - (nota 2)
• ▢ 2 cucharadas de Cacao en polvo sin azúcar
• ▢ 1 ½ tazas de Copos de maiz - (nota 3)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 cucharadas de Jarabe de arce - (nota 4)

Topping

• ▢ ⅓ taza de Pepitas de chocolate negro sin lácteos
• ▢ ¼ cucharadita de Aceite de oliva de sabor suave - (nota 5)
• ▢ 9 Nueces en mitades - (nota 6)

Instrucciones para la impresión en alta definición

• In a large glass bowl, add pitted Medjool dates. Cover with boiled water, set it aside for 5 minutes until the dates are soft.
• Drain, discard the water, and place the soaked dates in the bowl of a food processor.
• In the food processor add: almond butter, cocoa powder, cornflakes, vanilla, and maple syrup.
• Blend on medium-high speed until it forms a batter that you can squeeze into your hand to form a ball. It will be sticky, but it shouldn't be too wet. If too wet, blend in a bit more cornflakes. If it's too dry, add a tablespoon of water. Blend again until it forms a soft dough that you can easily roll.
• Lightly oil your hands with cooking oil spray, roll 9 balls of about 1 tablespoon each, and press them between your hands to form a flat cookie. Place each ball on a plate covered with parchment paper. Set aside in the fridge.
• In a microwave-safe bowl, add chocolate chips and oil, and microwave in 30-second bursts, stirring between each, until fully melted.
• Bring back the cookies from the fridge, drizzle a little melted chocolate on top of each, and press a walnut in the center.
• Repeat until all cookies are decorated. Pop the plate in the freezer 10 minutes to harden the chocolate layer.

Notas

notas 1: Or any varieties of dates you like but depending on the varieties, you will have to add some water to bring the dough together. Medjool dates are rich and moist, and usually you don’t need extra water.

notas 2: Or peanut butter, cashew butter. Nut-free option is sunflower seed butter or tahini.

notas 3: Make sure you use gluten-free cornflakes if needed. Cornflakes are the key ingredient of an Afghan cookie. That said, you can use oats, wheat flakes, oat bran wheat flakes, or puffed rice if you prefer a corn-free option.

notas 4: Or any liquid sweetener you like: coconut nectar, agave syrup.

notas 5: Optional, but it helps melt the chocolate chips nicely.

notas 6: Or an almond, a cashew. If nut-free, sprinkle pumpkin seeds or sunflower seeds.

Almacenaje: Store in the fridge in an airtight container for up to 1 month.

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Nutrición

Servicio: 1galleta | Calorías: 133.6kcal | Carbohidratos: 21g | Proteína: 2.1g | Grasa: 5.5g | Grasa saturada: 2.1g | Grasa poli-insaturada: 1.4g | Grasa monosaturada: 1.6g | Sodio: 27.9mg | Potasio: 202.5mg | Fibra: 2.1g | Azúcar: 14.7g | Vitamina A: 72.9IU | Vitamina B12: 0.2pg | Vitamina C: 0.6mg | Vitamina D: 0.1pg | Calcio: 46.5mg | Hierro: 1.3mg | Magnesio: 29.2mg | Fósforo 50.1mg | Zinc: 0.6mg

Ingredientes y sustituciones

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

• Fechas medjool – These act as the primary sticky binder and natural sweetener. Medjool dates are naturally soft, but other date varieties work well if you soak them longer or add a splash of water.
• Mantequilla de almendras – This adds healthy fats and helps hold the dough together. Peanut butter or cashew butter are great swaps, and sunflower seed butter or tahini work perfectly for a nut-free version.
• Cacao en polvo sin azúcar – This provides the rich chocolate flavor essential to an Afghan cookie.
• Copos de maiz – These bring the classic crunch and texture associated with this traditional cookie. You must use certified gluten-free cornflakes if you need the recipe to be gluten-free, or you can use puffed rice or oats for a different texture.
• Extracto de vainilla – This enhances the chocolate notes in the dough.
• Jarabe de arce – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
• Chips de chocolate amargo – This creates the signature glossy icing on top of the cookie.
• Aceite de oliva de sabor suave – This helps the chocolate melt smoothly and gives the icing a nice shine.
• Mitades de nuez – This is the traditional decoration for an Afghan biscuit. Pecans, almonds, or pumpkin seeds are good alternatives for the topping.

How to Make No-Bake Afghan Cookies (in Pictures)

Consejos de repostería de Carine

Let me share a few more tips for a perfect Afghan cookie.

• Adjust moisture slowly – The texture of your batter depends on the moisture content of your dates. If the dough is too dry, add water one teaspoon at a time until you get a sticky chocolate batter that rolls easily.
• Add crunch inside – For an extra nutty flavor and texture, pulse 1/3 cup of walnuts into the food processor mixture.

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