Biscoitos de mirtilo (fáceis, mais saudáveis ​​e sem ovos)

Estes Bolinhos De Mirtilo are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar and ready in under 30 minutes!

Índice

+ Ver mais- Ver menos

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Bolinhos De Mirtilo

Estes Bolinhos De Mirtilo are delicious chewy blueberry yogurt cookies made with simple ingredients, but no eggs, no butter, and no refined sugar.

5 de 1 voto

Impressão Revisão Economize Salvo!

Partilhar no Facebook pino Salvar no e-mail

Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 18 minutos minutos

Tempo total: 28 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 8 bolinhos

Calorias: 222.6 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

1x2x3x

Ingredientes

Sistema americano - métrico

• ▢ ½ xícara Iogurte sem laticínios - (nota 1)
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 2)
• ▢ 1 colher de chá de extrato de baunilha - opcional
• ▢ ½ xícara Açúcar de cana não refinado - (nota 3)
• ▢ 1 ½ copos Farinha para todos os fins - (nota 4)
• ▢ ½ colher de chá Bicarbonato de sódio
• ▢ ½ xícara Mirtilos - (nota 5)

Instruções

• Pré-aqueça o forno a 180 °C (350 °F). Forre uma assadeira grande com papel manteiga. Reserve.
• In a large mixing bowl, add yogurt of choice, olive oil, vanilla extract, and sugar. Whisk to combine.
• Add the flour and baking soda, and use a rubber spatula to combine and form a thick cookie dough.
• Fold in the blueberries, and stir gently to incorporate evenly trying to not break the berries too much.
• Form 8 cookie dough balls of the same size and place them on the baking sheet an inch apart. These cookies will expand in the oven, they need space between each or they spread and touch each other.
• Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. The thicker, the softer the center stays.
• Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C) until the sides and top are nicely golden brown.
• Let them cool down on the baking sheet for 15 minutes before transferring to a cooling rack.

Notas

notas 1: You can use any yogurt you want, I like to bake with dairy-free coconut yogurt, or cashew yogurt. If you prefer to bake with dairy, the recipe will work with Greek yogurt as well.

notas 2: Any low-flavor oil work, like cooled, melted coconut oil, or melted plant-based butter.

notas 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar.

notas 4Para uma versão sem glúten, use a minha guia de conversão para sem glúten.

notas 5: Feel free to use frozen blueberries, you don’t need to thaw the berries.

Armazenamento: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, and thaw the day before at room temperature.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Partilhar no Facebook Pin da Receita

Nutrição

Servindo: 1biscoito | Calorias: 222.6kcal | Carboidratos: 33.2g | Proteína: 2.9g | Gordura: 9.5g | Gordura saturada: 1.3g | Gordura poliinsaturada: 1.1g | Gordura monoinsaturada: 6.6g | Sódio: 71mg | Potássio: 37.2mg | Fibra: 0.9g | Açúcar: 14.3g | Vitamina A: 5IU | Vitamina C: 2.8mg | Vitamina D: 0.2µg | Cálcio: 22.9mg | Ferro: 1.2mg | Magnésio: 5.8mg | Fósforo: 26.5mg | Zinco: 0.2mg

Ingredientes e Substituições

You only need 6 base ingredients to make these cookies. Here’s how to pick and swap them.

• Iogurte sem laticínios – This adds moisture and a chewy texture. Coconut yogurt or cashew yogurt work well. Greek yogurt also works if you prefer to use dairy.
• Azeite de oliva light – This adds moisture and richness. Cooled, melted coconut oil or melted plant-based butter also work. Canola oil is also ok.
• de extrato de baunilha – Para dar sabor.
• Açúcar de cana não refinado – This sweetens the cookies. Regular sugar, brown sugar, demerara sugar, or coconut sugar also work.
• Farinha para todos os fins – This provides the structure for the cookies. For a gluten-free version, use my guia de conversão para sem glúten. Whole wheat flour should work fine.
• Bicarbonato de sódio – This helps the cookies rise and become chewy.
• Mirtilos – These add bursts of fresh, fruity flavor. Frozen blueberries can also be used without thawing.

How to Make Blueberry Cookies

These cookies are super simple to whip up. Here’s how in pictures.

Misture os ingredientes da massa em uma tigela.

Gently incorporate the blueberries to avoid breaking them.

Form 8 cookie dough balls on a baking sheet and flatten them slightly.

Bake the cookies on the center rack for 18-22 minutes at 350 °F (180 °C).

Dicas de confeitaria da Carine

• Neutral Oil Choice – Use a low-flavor oil like extra light olive oil or canola oil to avoid adding overpowering flavors.
• Frozen Berry Convenience – Feel free to use frozen blueberries directly from the freezer.
• Espaçamento uniforme – Place cookie dough balls at least an inch apart on the baking sheet as they will spread during baking.
• Gentle Flattening – Lightly oil your hands and press down the tops of the dough balls to create flatter cookies. Thicker cookies will have softer centers.
• Indicador marrom dourado – Bake until the sides and tops of the cookies are nicely golden brown.

More Easy Cookie Recipes

Biscoitos de manteiga de amendoim fáceis

Easy Pumpkin Cookies

Biscoitos de Aveia com 4 Ingredientes

Biscoitos de chocolate com 3 ingredientes