Galletas de pistacho con mermelada (Saludables, sin gluten, sin huevo, sin lácteos)

By Carine Claudepierre
Publicado el 11/05/2025

5 desde 4 votos

Si compras algo a través de un enlace en nuestro sitio web, podríamos ganar una comisión. Consulte nuestra declaración de ética..

Estos Galletas de pistacho con huella digital are delicious and healthy cookies made with no gluten, no eggs, no dairy and just 6 ingredients.

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.

¿Te gusta esta receta?

Deja un comentario abajo o diríjase a nuestra página de Facebook donde respondo (casi) todos los comentarios, nuestro página Instagram para inspirarse o nuestra Pinterest ¡Para guardar recetas!

Galletas de pistacho con huella digital

Estos Galletas de pistacho con huella digital are delicious and healthy cookies made with no gluten, no eggs, no dairy and just 6 ingredients.

5 desde 4 votos

Imprimir Revisar Guardar

Pin Guardar en el correo electrónico

Tiempo de preparación: 15

Tiempo de cocción: 12

Tiempo Total: 27

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 10 galletas

Calorías: 193.4 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 1 taza de Fechas medjool - (note 1) 16 dates 150g/5.5oz soaked and drained
▢ 1 taza de Pistacho - (note 2), shelled, unsalted
▢ ½ taza de Copos de avena - (nota 3)
▢ 1 cucharadita de Extracto de vainilla

Relleno

▢ ⅓ taza de Pepitas de chocolate negro sin lácteos - (nota 4)
▢ 4-5 cucharadas de Mantequilla De Pistacho

Instrucciones para la impresión en alta definición

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
Place the pitted dates in a glass bowl, pour boiled water on top, soak them for 5 minutes, and drain.
In a food processor, add the soaked, drained pitted dates, pistachios, oats, and vanilla extract.
Process on medium-high speed for 20 seconds, stop the food processor, scrape down the sides of the bowl with a rubber spatula, and repeat a few times, until the nuts look like tiny pieces of broken pistachios, and the dough sticks together when squeezed in your hand. If the dough is crumbly and dry, add 1 or 2 teaspoon of water, blend on medium speed, test the dough in your hand again, and stop adding water when the dough is sticky and you can roll it into balls.
Roll 10 balls and place each of them on the prepared baking sheet, flatten the top of the balls with your hand, then use the back of a teaspoon measuring tool, lightly oiled at the back, to press in the center of each cookie. It will form a cavity that you can fill later with pistachio butter.
Bake the cookies 12-14 minutes at 350°F (180°C) until the sides are golden brown. Transfer the cookies to a plate.
In a microwave-safe bowl, add chocolate chips, and microwave in 30-second bursts, stir, and repeat until fully melted.
Fill each cookie cavity with a teaspoon of pistachio butter, then drizzle melted dark chocolate on top of the pistachio butter to almost fully cover it.
Place the cookies in the fridge for 1 hour, or 10 minutes in the freezer, to quickly firm up the chocolate layer.

Notas

notas 1: You can use other dates varieties but you will have to play with the recipe a little bit. Other varieties are drier than Medjool dates, it means you might need 1 or 2 more dates, or more water to stick the ingredients into a dough.

notas 2: Use unsalted shelled pistachios, or other nuts like almonds, cashews, or seeds like pumpkin seeds.

notas 3: Or almond flour if you don’t tolerate oats.

notas 4: Use a sweetened pistachio butter if you like sweeter cookies, or a pure pistachio butter with no added sugar for a low sugar cookie. You can always stir maple syrup in your nut butter to add a natural sweetness to it if desired.

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 the fridge in an airtight container for up to 1 week.

Receta Pin

Nutrición

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.

Fechas medjool – This ingredient binds the cookie dough together and provides all the natural sweetness. You can use other date varieties, but they are often drier, so you might need to add an extra date or a teaspoon of water to get the dough to stick.
Pistacho – This is the main ingredient, giving the cookies their nutty flavor and structure. Note 2 mentions you can also use almonds, cashews, or pumpkin seeds.
Copos de avena – This ingredient helps bind the cookies and adds a nice chewy texture. Almond flour is a good substitute if you don’t tolerate oats.
Extracto de vainilla – This adds a layer of warm flavor that complements the pistachio and chocolate.
Pepitas de chocolate negro sin lácteos – These are for melting and drizzling on top, adding that rich chocolate finish. Any plant-based chocolate bar or chip is fine.
Mantequilla De Pistacho – This creates the rich, creamy filling for the “thumbprint” part of the cookie.

How to Make Pistachio Thumbprint Cookies (in Pictures)

Consejos de repostería de Carine

Let me share a few more tips for perfect pistachio cookies

Oat Substitute – If you don’t tolerate oats or just prefer a different texture, you can swap them for the same amount of almond flour.
Soak Your Dates – Don’t skip soaking the dates. This step is essential for making them soft and sticky enough to bind the dough together.
Masa pegajosa – If your dough seems too crumbly after processing (this can happen if the dates are dry), just add 1-2 teaspoons of water and blend again until it sticks.
Sweeten the Filling – For a sweeter cookie, you can use a pre-sweetened pistachio butter. If you only have natural, unsweetened butter, simply stir 1-2 tablespoons of maple syrup right into it before filling.