Mandel- och blåbärskakor (4 ingredienser, hälsosamma)

Dessa Mandelblåbärskakor are delicious 4-ingredient cookies made with no eggs, no dairy, and no refined sugar but with 6 grams of protein each. They are also gluten-free with a moist and chewy texture.

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Mandelblåbärskakor

Dessa Mandelblåbärskakor are delicious 4-ingredient cookies made with no eggs, no dairy, and no refined sugar but with 6 grams of protein each. They are also gluten-free with a moist and chewy texture.

5 från 29 avgivna

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Prep Tid: 10 minuter mins

Tillagningstid: 12 minuter mins

Total tid: 22 minuter mins

Kurs: Mellanmål

Cuisine: amerikan

Serveringar: 8 Cookiepolicy

Kalorier: 258 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ 2 koppar Mandelmjöl - (anteckning 1)
• ▢ ⅓ kopp Lönnsirap - (anteckning 2)
• ▢ ¼ kopp Kokosolja - smält, kyld (not 3)
• ▢ ½ kopp blåbär - (anteckning 4)

Frivillig

• ▢ 1 tesked Vanilj extrakt
• ▢ ¼ tesked Salt
• ▢ Skivade mandlar

Instruktioner

• Värm ugnen till 180 °C. Klä en plåt med bakplåtspapper och smörj in pappret lätt med kokosolja. Ställ åt sidan.
• In a large mixing bowl, stir almond flour, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
• Stir with a rubber spatula until the dough forms.
• Fold in fresh blueberries, and gently stir to incorporate without breaking them.
• Dela degen i 8 bollar. Degen är klibbig, så du kan smörja händerna när du rullar bollarna.
• Place each dough ball onto the prepared baking sheet leaving an inch between each and press the top slightly if you want to flatten the cookies. Sprinkle sliced almonds on top and press lightly to stick them in. These cookies do not spread very much as they bake, which means the shape you give them now is almost what you get after baking them.
• Bake the cookies in the center rack of the oven for 15-18 minutes at 350 °F (180 °C) until golden brown on the edges.
• Låt dem svalna i 15 minuter på plåten, skjut sedan en stekspade under varje kaka och låt dem svalna på ett galler i 1 timme.

Anmärkningar

Anmärkningar 1: The recipe works with an almond meal, but it doesn’t work with coconut flour or regular flour. Sesame seed flour might work, but I haven’t tested it.

Anmärkningar 2Du kan använda vilket flytande sötningsmedel som helst, som agavesirap eller kokosnektar.

Anmärkningar 3: Make sure the melted coconut oil is measured melted. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.

Anmärkningar 4: The smaller the blueberries are, the better the cookie holds together. Frozen blueberries make the cookies really fragile and I don’t recommend that option.

lagring: Store the cookies in the fridge for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw them at room temperature the day before.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1kaka | Kalorier: 258kcal | kolhydrater: 16.5g | Protein: 6g | Fett: 20.6g | Mättat fett: 6.6g | Fleromättat fett: 0.1g | Enkelomättat fett: 0.4g | Natrium: 100.5mg | Kalium: 38.1mg | Fiber: 3.2g | Socker: 10g | Vitamin A: 5IU | C-vitamin: 0.9mg | Kalcium: 88.8mg | Järn: 1.1mg | Magnesium: 3.5mg | fosfor: 6.6mg | Zink: 0.1mg

Ingredienser och ersättningar

You only need 4 base ingredients for these cookies, here’s how to pick them.

• Mandelmjöl – This forms the base of the cookies, providing a naturally gluten-free and protein-rich structure. Almond meal also works. Coconut flour wouldn’t work. The only potential alternative is sesame seed flour but I haven’t tried that.
• Lönnsirap – This sweetens the cookies. Agave syrup or coconut nectar also work. I don’t advise using sugar or crystal sweetener in this recipe.
• Kokosolja – This adds moisture and richness. Melted vegan butter, olive oil, or avocado oil also work. Make sure it’s measured after melting and cooling.
• blåbär – These add bursts of fresh, fruity flavor. Fresh, small blueberries work best but you can use frozen ones.

How to Make Almond Blueberry Cookies

This recipe is super simple. Here’s how to make these cookies in a few pictures.

Häll alla ingredienser i en stor bunke.

Stir them very gently to combine the batter without breaking the blueberries.

Form cookie dough balls and place them on a baking sheet. Flatten them with your hands. You can add some sliced almonds on the top.

Bake the cookies in the center rack of the oven for 15-18 minutes at 350 °F (180 °C).

Carines baktips

Let me share a few more tips for perfect cookies

• Limit Blueberry Addition – Use the exact amount of blueberries specified to prevent fragile cookies.
• Avoid Frozen Blueberries – Fresh blueberries are recommended as frozen ones release too much water.
• Wild Berry Option – Small wild blueberries can make the cookies even firmer.
• Oiled Hands for Rolling – Oil your hands to easily roll the sticky dough into balls.
• Slight Flattening – Press the dough balls slightly if you prefer flatter cookies.
• Almond Slice Topping – Sprinkle sliced almonds on top for added texture and visual appeal.

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