Biscotti afghani senza cottura (senza zucchero raffinato)

Alcuni degli Biscotti afghani senza cottura 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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Biscotti afghani senza cottura

Alcuni degli Biscotti afghani senza cottura 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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Tempo di preparazione: 10 verbale min

Frigo: 10 verbale min

Tempo totale: 20 verbale min

Corso: Dessert

cucina: americano

Dosi: 9 Cookies

Calorie: 133.6 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Datteri Medjool - pitted (note 1) 5 ounces / 150g
• ▢ 2 cucchiai Burro di mandorle - (nota 2)
• ▢ 2 cucchiai Cacao in polvere non zuccherato
• ▢ 1 tazza cornflakes - (nota 3)
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ 2 cucchiai Sciroppo d'acero - (nota 4)

guarnizione

• ▢ ⅓ bicchiere Gocce di cioccolato fondente senza lattosio
• ▢ ¼ cucchiaino da tè Olio d'oliva dal sapore delicato - (nota 5)
• ▢ 9 Walnuts Halves - (nota 6)

Istruzioni

• 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.

Note

Note 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.

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

Note 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.

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

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

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

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

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Alimentazione

Servendo: 1biscotto | Calorie: 133.6kcal | Carboidrati: 21g | Proteine: 2.1g | Grasso: 5.5g | Grassi saturi: 2.1g | Grassi polinsaturi: 1.4g | Grasso monoinsaturo: 1.6g | Sodio: 27.9mg | Potassio: 202.5mg | Fibra: 2.1g | Zucchero: 14.7g | Vitamina A: 72.9IU | Vitamina B12: 0.2mcg | Vitamina C: 0.6mg | Vitamina D: 0.1mcg | Calcio: 46.5mg | Ferro: 1.3mg | Magnesio: 29.2mg | fosforo: 50.1mg | zinco: 0.6mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Datteri 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.
• Burro di mandorle – 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 in polvere non zuccherato – This provides the rich chocolate flavor essential to an Afghan cookie.
• cornflakes – 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.
• Estratto di vaniglia – This enhances the chocolate notes in the dough.
• Sciroppo d'acero – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
• Gocce Di Cioccolato Fondente – This creates the signature glossy icing on top of the cookie.
• Olio d'oliva dal sapore delicato – This helps the chocolate melt smoothly and gives the icing a nice shine.
• Metà di noce – 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)

I consigli di Carine per la pasticceria

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.

More No-Bake Cookie Recipes

Biscotti senza cottura con soli 3 ingredienti

Biscotti d'avena sani senza cottura

Biscotti al burro di mandorle senza cottura

Biscotti alla zucca senza cottura