Estos Weetbix Cookies are a healthy snack with minimal added sugar, 3 grams of protein, and less than 90 Calories, but no eggs, no dairy, and no oil!

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 WeetBix

Estos Weetbix Cookies are a healthy snack with minimal added sugar, 3 grams of protein, and less than 90 Calories, but no eggs, no dairy, and no oil!

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Tiempo de preparación: 10

Tiempo de cocción: 18

Tiempo Total: 28

Curso: Desayuno, Snack

Tipo de cocina: Australiano, Nueva Zelanda

Porciones: 7 galleta

Calorías: 87.1 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ 5 weetbix - crushed (note 1)
▢ 2 cucharadas de Jarabe de arce - (nota 2)
▢ ½ taza de Platanos machacados - (nota 3)
▢ ¼ taza de Mantequilla de cacahuete (sin sal) - (nota 4)

Opcional para los sabores

▢ 1 cucharadita de Canela
▢ 1 cucharadita de Extracto de vainilla
▢ 3-4 Chispas de Chocolate - por galleta

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 it with a cooking oil spray. Set aside.
In a large mixing bowl, crush the Weetbix with your hands to form a crumb. Stir in cinnamon if used. Set aside.
On a chopping board, mash a large banana, pack the mashed banana in a measuring cup to get 1/2 cup.
Pour the mashed banana on top of the crushed Weetbix, add maple syrup, peanut butter, and vanilla extract if used.
Stir with a rubber spatula until it forms a thick sticky batter.
Lightly oil your hands to grab the sticky batter and roll into 7 evenly-sized balls – each are about the size of a golf ball.
Release each ball on the prepared baking sheet leaving an inch of space between them – they won't expand in the oven.
Press the cookies with your lightly oiled palm, and add a few chocolate chips on top of each cookie.
Bake the cookies for 18-20 minutes at 350°F (180°C) on the center rack of the preheated oven until the sides are golden brown.
Let them cool down for 5 minutes at room temperature on the baking sheet, then transfer them to a cooling rack for 30 minutes.

Notas

notas 1: Or gluten-free Weetbix if preferred, or shredded wheat cereals – it is equivalent to 1 cup of crushed cereals.

notas 2: Or agave syrup, or any other liquid sweetener you like.

notas 3: Use a ripe banana with black spots on the skin for a higher level of sweetness.

notas 4: Or almond butter, cashew butter. If nut-free, use sunflower seed butter or tahini.

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 the cookies in an airtight container at room temperature for up to 4 days. Freeze in Ziplock bags for up to 1 month. Thaw at room temperature the day before.

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 cuatro ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

WeetBix – This forms the base of the cookies and provides the structure and fiber. You can also use other shredded wheat cereals or gluten-free versions work just as well.
Jarabe de arce – This provides sweetness and also helps to bind the ingredients together. You can also use agave syrup or another liquid sweetener.
Platanos machacados – The mashed banana adds natural sweetness and moisture to the cookies, acting as a binder and replacing eggs or oil. A very ripe banana with black spots is best for a sweeter result.
Mantequilla de maní – This brings a rich flavor, healthy fats, and helps to hold the cookies together. Almond butter or cashew butter are also fine, and if you need a nut-free option, sunflower seed butter or tahini are good choices.

How to Make Weetbix Cookies

Consejos de repostería de Carine

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

Ripen Your Bananas – The riper the banana, the sweeter your cookies will be. I always look for bananas with plenty of black spots on the skin for this recipe.
No mezcle demasiado – Once you’ve added the wet ingredients to the crushed WeetBix, mix until just combined. Overmixing can make the dough too tough.
Lightly Oil Hands – The dough can be quite sticky, so oiling your hands before rolling the balls will make the process much smoother and less messy.
El tamaño importa – For even baking, try to make all the cookies the same size. A small cookie scoop can help with this.
Add-Ins Are Fun – You can customize these cookies with other additions like dried raisins, chopped nuts, or even a different type of chip like white or butterscotch.