Galletas de mantequilla de cacahuete y dátiles (4 ingredientes, sin azúcar añadido, sin harina)

Estos Galletas de mantequilla de cacahuete y dátiles are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

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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 mantequilla de cacahuete y dátiles

Estos Galletas de mantequilla de cacahuete y dátiles are super simple, flourless 4-ingredient cookies made with no added sugar, no eggs, no gluten, and no flour!

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 14 minutos minutos

Tiempo Total: 24 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 14 galletas

Calorías: 162.4 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 Pitted Medjool Dates - 8 ounces / 225g (note 1)
• ▢ 3 cucharadas de Leche de almendras - (nota 2)
• ▢ 1 taza de Almendras tostadas - (nota 3)
• ▢ ½ taza de Mantequilla de maní - (nota 4)

Optional for a boost of flavors

• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ cucharadita de Canela
• ▢ 1 pizca Sal marina - if PB unsalted

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 food processor, add the pitted dates, almond milk, almonds, peanut butter, and any optional ingredients you like to flavor the cookies.
• Blend on high speed for a good 1 minute, stopping the food processor if needed, scraping down the sides of the bowl with a rubber spatula, and repeat until the dates turn into a paste, with tiny pieces of almonds. If you stop the food processor and squeeze the dough, it should stick easily together, not be dry or wet.
• If too dry, add a little more almond and process a few times to incorporate. If too wet, add a bit of oat flour or almond flour to bring everything together.
• Lightly oil your hands to grab the dough, which prevents it from sticking to your hands.
• Roll into balls – I made 14 balls – and place each ball on the prepared baking sheet, leaving an inch of space between the cookie dough balls.
• Use the back of a fork, oil it with a bit of mild-flavored oil, and use it to press down the cookie dough balls. I press twice, in opposite directions, to form a crisscross pattern on top of the cookie. I press them down into about 0.5 cm/0.2 inches.
• Bake the cookies for 14 minutes on the middle rack at 350°F (180°C) until the sides are darker.
• Let them cool down for 10 minutes on the baking sheet at room temperature before transferring to a cooling rack for an hour. The peanut flavor develops as the cookies cool down – about 3-4 hours, even stronger the next day.

Notas

notas 1: Any date variety works, but they provide different taste and texture, and will require adjustments of liquid as Medjool tend to be more moist, so they use less added liquid to form a cookie dough. If you don’t use Medjool, measure in weight or oz, not in cups!

notas 2: Or water, or any milk you love.

notas 3: Or unroasted almonds if preferred. I like the taste of roasted almonds in the cookies. Other nuts like cashew, pistachios, or pecans will taste great, but some will release more oil, and make the cookies softer.

notas 4: Or almond butter, cashew butter, or sunflower seed butter.

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 in a glass cookie jar or an airtight container for up to 4 days at room temperature. Freeze for up to 1 month in Ziploc bags.

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Nutrición

Servicio: 1galleta | Calorías: 162.4kcal | Carbohidratos: 17g | Proteína: 4.6g | Grasa: 9.9g | Grasa saturada: 1.3g | Grasa poli-insaturada: 2.4g | Grasa monosaturada: 5.6g | Grasas trans: 0.001g | Sodio: 46.8mg | Potasio: 245.2mg | Fibra: 2.9g | Azúcar: 12.7g | Vitamina A: 25.5IU | Vitamina C: 0.003mg | Calcio: 47.4mg | Hierro: 0.7mg | Magnesio: 52.4mg | Fósforo 90.9mg | Zinc: 0.6mg

Ingredientes y sustituciones

Solo necesitas 4 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Pitted Medjool Dates – This ingredient provides the main sweetness and moisture for the cookies. Dates act as the natural binder for the dough, replacing eggs and flour.
• Leche de almendras – This helps to soften the dates and bring the dough together, allowing it to form a consistent paste. You can also use oat milk or soy milk here.
• Almendras tostadas – These nuts provide a great crunchy texture and a nutty flavor that pairs well with the dates and peanut butter. You can also use other nuts like cashews or pistachios.
• Mantequilla de maní – This adds a rich, salty flavor and helps to hold the cookies together. Any creamy nut butter works here, like almond butter or cashew butter.
• Extracto de vainilla – This adds a hint of sweet, aromatic flavor to the cookies.
• Canela – This adds a warm, spicy note that pairs well with the sweetness of the dates.
• Sal marina – A small pinch of salt balances the sweetness of the dates and makes the flavors pop. It’s important to add it if your peanut butter is unsalted.

How to Make Peanut Butter Date Cookies

Consejos de repostería de Carine

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

• Soften The Dates – If your dates feel a bit dry, you can soak them in a bowl of hot water for about 10 minutes before draining them. This will make them easier to blend.
• Utilice una báscula de cocina. – Since different types of dates have different moisture levels, using a food scale to measure them by weight will give you the most accurate results.
• Enfriar la masa – If your dough feels too soft to roll after processing, you can chill it in the fridge for 15-20 minutes. This makes it much easier to handle.
• Test For Doneness – These cookies won’t get super hard. You can tell they are done when they feel firm to the touch and the bottoms and edges are slightly browned.
• Make Them Uniform – Use a cookie scoop to portion out the dough. This helps all the cookies bake evenly and ensures they are the same size.

More Date Recipes

Pastel de chocolate con dátiles

Date Energy Balls

Chocolate Date Muffins

Brownies de dátiles