Afghanske kjeks uten steking (uten raffinert sukker)

Disse Afghanske kjeks uten steking 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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Afghanske kjeks uten steking

Disse Afghanske kjeks uten steking 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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Prep Tid: 10 minutter min

Kjøleskap: 10 minutter min

Total tid: 20 minutter min

Rett: Dessert

Opprinnelse: amerikansk

porsjoner: 9 cookies

Kalorier: 133.6 kcal

Forfatter: Carine Claudepierre

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Ingredienser

US Customary - Metric

• ▢ 1 cup Medjool Datoer - pitted (note 1) 5 ounces / 150g
• ▢ 2 ss Mandelsmør - (merknad 2)
• ▢ 2 ss Usøtet kakaopulver
• ▢ 1 ½ kopper cornflakes - (merknad 3)
• ▢ 1 teskje Vaniljeekstrakt
• ▢ 2 ss Lønnesirup - (merknad 4)

Topping

• ▢ ⅓ cup Melkefrie mørke sjokoladebiter
• ▢ ¼ teskje Olivenolje med mild smak - (merknad 5)
• ▢ 9 Walnuts Halves - (merknad 6)

Instruksjoner

• 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.

Merknader

Merknader 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.

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

Merknader 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.

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

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

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

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

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Ernæring

Visning: 1cookie | Kalorier: 133.6kcal | karbohydrater: 21g | Protein: 2.1g | Fett: 5.5g | Mettet fett: 2.1g | Flerumettet fett: 1.4g | Enumettet fett: 1.6g | Natrium: 27.9mg | kalium: 202.5mg | Fiber: 2.1g | Sukker: 14.7g | A-vitamin: 72.9IU | Vitamin B12: 0.2pg | Vitamin C: 0.6mg | Vitamin D: 0.1pg | Kalsium: 46.5mg | Stryke: 1.3mg | Magnesium: 29.2mg | Fosfor: 50.1mg | Sink: 0.6mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Medjool Datoer – 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.
• Mandelsmør – 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.
• Usøtet kakaopulver – 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.
• Vaniljeekstrakt – This enhances the chocolate notes in the dough.
• Lønnesirup – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
• Mørke sjokoladebiter – This creates the signature glossy icing on top of the cookie.
• Olivenolje med mild smak – This helps the chocolate melt smoothly and gives the icing a nice shine.
• Halver av valnøtt – 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)

Carines baketips

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.

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