Afghanska kakor utan bakning (utan raffinerat socker)

Dessa Afghanska kakor utan bakning 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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Afghanska kakor utan bakning

Dessa Afghanska kakor utan bakning 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 minuter mins

Kylskåp: 10 minuter mins

Total tid: 20 minuter mins

Kurs: Efterrätt

Cuisine: amerikan

Serveringar: 9 Cookiepolicy

Kalorier: 133.6 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

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US Customary - metrisk

• ▢ 1 kopp Medjool-datum - pitted (note 1) 5 ounces / 150g
• ▢ 2 matskedar Mandelsmör - (anteckning 2)
• ▢ 2 matskedar Osötat kakaopulver
• ▢ 1 ½ koppar flingor - (anteckning 3)
• ▢ 1 tesked Vanilj extrakt
• ▢ 2 matskedar Lönnsirap - (anteckning 4)

Garnering

• ▢ ⅓ kopp Mjölkfria mörka chokladbitar
• ▢ ¼ tesked Mild smaksatt olivolja - (anteckning 5)
• ▢ 9 Walnuts Halves - (anteckning 6)

Instruktioner

• 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.

Anmärkningar

Anmärkningar 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.

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

Anmärkningar 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.

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

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

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

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

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Kostrådgivning

Tjänande: 1kaka | Kalorier: 133.6kcal | kolhydrater: 21g | Protein: 2.1g | Fett: 5.5g | Mättat fett: 2.1g | Fleromättat fett: 1.4g | Enkelomättat fett: 1.6g | Natrium: 27.9mg | Kalium: 202.5mg | Fiber: 2.1g | Socker: 14.7g | Vitamin A: 72.9IU | Vitamin B12: 0.2pg | C-vitamin: 0.6mg | Vitamin D: 0.1pg | Kalcium: 46.5mg | Järn: 1.3mg | Magnesium: 29.2mg | fosfor: 50.1mg | Zink: 0.6mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Medjool-datum – 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.
• Mandelsmör – 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.
• Osötat kakaopulver – This provides the rich chocolate flavor essential to an Afghan cookie.
• flingor – 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.
• Vanilj extrakt – This enhances the chocolate notes in the dough.
• Lönnsirap – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
• Mörk chokladflis – This creates the signature glossy icing on top of the cookie.
• Mild smaksatt olivolja – This helps the chocolate melt smoothly and gives the icing a nice shine.
• Valnötshalvor – 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 baktips

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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