Estos Galletas de avena con huella digital are simple, oil-free, low-calorie alternatives to my Cookies de huella digital but still egg-free and dairy-free!
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.
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Galletas de avena con huella digital
Estos Galletas de avena con huella digital are simple, oil-free, low-calorie alternatives to my Cookies de huella digital but still egg-free and dairy-free!
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Porciones: 15 galletas
Calorías: 57.2 kcal
Ingredientes
- ¾ taza de Banana - (nota 1)
- 1 ¼ tazas de Copos de avena - (nota 2)
- ¼ taza de Harina de avena - (nota 3)
Opcional
- 1 cucharadita de Extracto de vainilla - (nota 4)
- 1 cucharadita de Canela - (nota 5)
Relleno
- ¼ taza de Raspberry Preserve - (nota 6)
Instrucciones para la impresión en alta definición
- Precalentar el horno a 350°F (180°C).
- Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- Mash the bananas and pack them in a 3/4 cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the ingredients: mashed banana, rolled oats, oat flour, vanilla extract, and cinnamon. Stir until fully combined, and a sticky cookie dough forms.
- Use a cookie dough scoop to form 15 cookie dough balls on the prepared baking sheet, leaving an inch between the cookies. The dough is sticky, and that's normal.
- Lightly oil the back of a measuring teaspoon to press down the center of each cookie dough ball and form a cavity in the center.
- Place a little jam or preserve in the cavity of each cookie; don't fill the cavity up to the top, or it will overflow in the oven. Fill up to 3/4 level.
- Bake the cookies for 13-15 minutes at 350°F (180°C) until golden brown.
- Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.
Notas
notas 1: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. You can swap banana for unsweetened applesauce if preferred.
Nota 2: Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as they absorb moisture a bit less. Quick oats will also work!
notas 3: Oat flour adds a chewy texture and firmness. You can also use extra oats if preferred, or extra quinoa flakes.
notas 4: Optional, you can skip, or also try 1/2 teaspoon almond extract for an almond flavor.
Nota 5: Optional, skip if desired.
Nota 6: Or any jams, I like preserves because they have no added sugar. The best flavors are strawberry, blueberries, and raspberries. You can also swap for melted dark chocolate or nut butter, but those two options must be added after baking and cooling down the cookies!
AlmacenajePuedes guardarlas en un tarro para galletas en el frigorífico hasta una semana. También puedes congelarlas en bolsas de silicona y descongelarlas el día anterior a temperatura ambiente.
Nutrición
Servicio: 1galleta | Calorías: 57.2kcal | Carbohidratos: 11.6g | Proteína: 1.3g | Grasa: 0.7g | Grasa saturada: 0.1g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.2g | Sodio: 2.7mg | Potasio: 64.1mg | Fibra: 1.1g | Azúcar: 3.8g | Vitamina A: 5.2IU | Vitamina C: 1.2mg | Calcio: 7.5mg | Hierro: 0.4mg | Magnesio: 14.6mg | Fósforo 39.6mg | Zinc: 0.3mg
Ingredientes y sustituciones
Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa
Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.
- Plátano maduro – This provides natural sweetness and acts as a binder to hold the cookies together without using eggs or oil. Unsweetened applesauce also works well if you prefer a non-banana flavor.
- Copos de avena – These form the hearty base of the cookie. You can use gluten-free certified oats if necessary, or swap them for quinoa flakes, though you might need slightly more flakes as they absorb less moisture. Quick oats are another good option here.
- Harina de avena – This brings a chewy texture and helps firm up the dough structure. You can use extra rolled oats or extra quinoa flakes if you don’t have flour on hand.
- Extracto de vainilla – It adds a classic, warm cookie flavor to the batter. You can skip this or try almond extract for a nutty twist.
- Canela – This adds a warm, spicy note. You can leave it out if you prefer a plain oatmeal cookie base.
- Raspberry Preserve – This creates the sweet, fruity center. Strawberry or blueberry jams work great too. Melted dark chocolate or nut butter are tasty options, but you must add them after the cookies have baked and cooled.
How to Make Oat Thumbprint Cookies (in Pictures)
Consejos de repostería de Carine
Permítanme compartirles algunos consejos más para lograr galletas perfectas.
- Variaciones de relleno – You can swap the raspberry preserve for other jams, or even use melted dark chocolate or nut butter. Just remember to add chocolate or nut butter after the cookies have baked and cooled so they don’t melt messily in the oven.
- Potencia el sabor – Adding vanilla extract or ground cinnamon gives the dough a wonderful aroma and taste. You can use both for a spiced cookie or switch to almond extract for a different profile.
- Edulcorante de frutas – If you aren’t a fan of bananas, unsweetened applesauce is a perfect swap. It keeps the recipe oil-free while acting as the binder; just make sure to measure it precisely.
could I use Almond Flour instead of oat flour?
No, but I have a recipe of almond flour thumbprint cookie recipe aquí specially designed to use almond flour.
Can I use self-rising flour instead? Thanks
No, it won’t work here. But if you want a cookie reciep using banana and self-rising flour try my 3-ingredient banana cookies.
How could I incorporate dried figs that I processed down to a paste Do you think it could be used instead of the jam Might need some sweetness?
What’s your opinion
Muchas Gracias
You can fill the cookies with dried fruit paste. Simply make the paste, need fill the hole up to the 3/4 their level. It won’t be as sweet as jam or preserve, but you can add maple syrup in your dried fruit paste to up the sweeteness.
Thank you for sharing this recipe! Loved it ❤️
Gracias!
I have frozen bananas, will they work for this recipe?
Frozen bananas could work, but watch out, they release more moisture, it means you will need more oat flour.