Fursecuri sănătoase cu dungi de fudge (fără ouă, fără lactate, fără gluten)

Acestea Fursecuri Fudge Stripe are easy, healthy cookies made with just 5 ingredients, but no eggs, no dairy, no gluten, for a crunchy texture.

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Fudge stripe cookies

Acestea Fursecuri Fudge Stripe are easy, healthy cookies made with just 5 ingredients, but no eggs, no dairy, no gluten, for a crunchy texture.

5 de la 2 voturi

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Timp de pregatire: 10 minute min

Timp de gătit: 12 minute min

Răcire: 10 minute min

Timpul total: 32 minute min

Curs: Desert

Bucătăria: american

porţii: 12 fursecuri

calorii: 214.9 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Faina de migdale - (nota 1)
• ▢ ⅓ ceaşcă Sirop de arțar - (nota 2)
• ▢ 2 linguri Ulei de măsline cu aromă blândă - (nota 3)
• ▢ 1 linguriță Extract de vanilie

Dipping and stripes

• ▢ ¾ ceaşcă Chips de ciocolată neagră
• ▢ 1 linguriță Ulei de măsline cu aromă blândă - (nota 3)

Instrucțiuni

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray.
• In a mixing bowl, add almond flour, maple syrup, oil, and vanilla extract.
• Stir with a rubber spatula until it looks crumbly and dry. Now, squeeze the dough with your hands until everything sticks together and forms a dough ball.
• Divide the dough into 12 equal portions – it's about 1 1/2 tablespoons of dough each.
• Lightly oil your hand to nicely roll each portion into a dough ball.
• Release each dough ball on the baking sheet, leaving an inch of space between them – the cookies won't expand, but you will flatten them.
• Cut out a 4-inch/10cm square of parchment paper. Spray oil on one side, press the oiled side on the cookie dough ball, and use a measuring cup to keep pressing down to flatten the cookie into a round, flat shape, about 0.3 inch/0.8 cm thick. The sides of the cookie will look cracked. Use your fingers to pat a little, it's not that important because it will be dipped in melted chocolate later and hidden.
• Peel off the piece of parchment paper, reoil, and repeat the same steps for the remaining cookie dough balls.
• Use the top of a chopstick to dig in the center of each cookie, and swirl the toothpick slowly to form a small hole in the center of each cookie.
• Bake the cookies for 12-14 minutes until they start to turn golden brown.
• Lăsați-le să se răcească pe tava de copt timp de 10 minute, apoi pe un grătar timp de 20 de minute.
• Meanwhile, line a large plate with parchment paper. Slightly oil the paper. Set aside.
• In a microwave-safe glass bowl, add the chocolate chips and oil. Microwave in 30-second bursts, stir between each, and repeat until fully melted.
• Hold the cookie with your index finger in the hole and your thumb on the side. Dip the flat side – the one that was touching the baking sheet – in the melted chocolate to coat the bottom, and a little bit on the sides. Remove the cookies from the melted chocolate and scrape the excess on the side of the bowl so the excess runs down in the bowl. This prevents too much chocolate from filling the center hole as they cool.
• Release the dipped cookie on the prepared plate. Use a teaspoon to drizzle melted chocolate on top.
• Repeat these steps with the remaining cookies.
• When the plate is full, pop it for 10-15 minutes in the freezer or until the chocolate shell is hard.
• Store the cookies in the fridge in an airtight container for up to 4 days or freeze for up to 1 month.

notițe

Notă 1: Or almond meal, but the cookies will be darker and a bit grainy. You can’t use oat flour. Swaps would be cashew flour or sesame flour

Notă 2: Or any liquid sweetener you love, like agave syrup, brown rice syrup

Notă 3Sau orice ulei cu aromă slabă vă place.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1fursec | calorii: 214.9kcal | Carbohidrați: 16.4g | Proteină: 4.9g | Gras: 15.4g | Grăsime saturată: 4.3g | Grăsimi polinesaturate: 0.3g | Grasime monosaturata: 2g | Sodiu: 12.9mg | Potasiu: 91.9mg | Fibră: 2.4g | Zahăr: 9.9g | Vitamina A: 1.1IU | Vitamina B12: 0.03pg | Vitamina C: 0.1mg | Calciu: 83.1mg | fier: 0.9mg | Magneziu: 6mg | Fosfor: 14.2mg | Zinc: 0.5mg

Ingrediente și înlocuiri

Ai nevoie doar de cinci ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Faina de migdale – This creates the structure of the cookie and provides a crisp, nutty texture. Ultra-fine blanched almond flour yields the best result, but cashew flour or sesame flour also work well here.
• Sirop de arțar – This acts as the liquid sweetener and binds the ingredients together in the absence of eggs. Agave syrup or brown rice syrup are excellent options if you prefer a different liquid sweetener.
• Ulei de măsline cu aromă blândă – This brings necessary moisture to the dough and helps smooth out the melted chocolate for dipping. Avocado oil or melted refined coconut oil function perfectly as neutral-flavored substitutes.
• Extract de vanilie – This adds a classic cookie aroma and balances the nutty flavor of the flour.
• Chips de ciocolată neagră – This creates the signature fudge coating and stripes. You can use any dairy-free chocolate chips or a chopped chocolate bar for the coating.

How to Make Fudge Stripe Cookies (in Pictures)

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc încă câteva sfaturi pentru o prăjitură perfectă.

• Select fine flour – Using ultra-thin almond flour creates the best light texture for these cookies. Almond meal tends to make the cookies darker and dry, so I highly recommend sticking to the fine flour.
• Flatten for crispness – Pressing the cookies down to about 0.3 inches (0.8 cm) thick ensures they bake into a nice crisp texture. If they are too thick, they might stay soft in the middle.

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