mga ito Malusog na Tiramisu Cookies are easy, low-sugar, gluten-free cookies made with no eggs and no dairy for only 130 calories but 5 grams of protein each!
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Mga Tiramisu Cookies
mga ito Malusog na Tiramisu Cookies are easy, low-sugar, gluten-free cookies made with no eggs and no dairy for only 130 calories but 5 grams of protein each!
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Servings: 13 cookies
Mga Calorie: 129.8 kcal
Ingredients
- 2 tasa Flour ng Almond - (tala 1)
- ⅓ tasa Harinang Walang Gluten na Pangkalahatan - (tala 2)
- 3 tablespoons Espresso Shot - (tala 3)
- ¾ kutsarita Pulbos ng Espresso - (tala 4)
- ¼ tasa Greek Yogurt na Walang Gatas - (tala 5)
- 3 tablespoons Maple syrup - (tala 6)
- 1 kutsarita Vanilla Extract
Coffee Yogurt frosting
- ½ tasa Greek Yogurt na Walang Gatas
- 2 kutsarita Espresso Shot - (tala 3)
- ¼ kutsarita Pulbos ng Espresso
- ¼ kutsarita Vanilla Extract
- 2 kutsarita Maple syrup
For dusting on top
- 2-3 kutsarita Unsweetened kakaw pulbos
tagubilin
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease them using a cooking oil spray. Set aside.
- Brew your espresso shot, or use a strongly brewed coffee. Stir in instant espresso powder. Read note 4 for guidance on how much to use to enhance the coffee flavor in your cookies, if desired. Set it aside for 10 minutes to cool down.
- In a mixing bowl, stir almond flour, all-purpose gluten-free flour, lukewarm espresso mixture made before, yogurt, maple syrup, and vanilla extract. Stir with a rubber spatula until it forms a sticky, firm dough. If too dry, add a bit more yogurt. If too liquid, add a bit more almond flour.
- Oil your hands with a mild-flavor oil and roll the dough into 13 cookie dough balls of the same size. It's about 1 1/2 tablespoons of dough each. Place them on the prepared baking sheet, leaving them 1 inch apart.
- Lightly oil your hand palm to press and flatten the cookie dough balls into a round cookie shape.
- Bake the cookies for 16-18 minutes at 350°F (180°C) until the outsides are golden brown.
- Let the cookies cool down on the baking sheet at room temperature for 10 minutes, then gently transfer them to a cooling rack for 2 hours, or any cold, before decorating.
Coffee Yogurt Frosting
- Meanwhile, prepare the coffee yogurt. In a small bowl, stir strongly brewed espresso with espresso powder. Cool in the fridge, then add onto the yogurt with vanilla extract. Stir to form a thick mixture.
- In a small mixing bowl, stir the previously cooled espresso mixture with the remaining frosting ingredients.
- Decorate the cookies just before eating/serving, as they store better unfrosted. They soften with the frosting and can be stored for only 2 days in the fridge in an airtight container, versus 5 days unfrosted. You can store the flavored yogurt in the refrigerator for up to 5 days, so you can frost it before serving.
- To frost, spread a teaspoon of coffee yogurt on top of each cookie, then dust unsweetened coconut powder on top.
Mga Tala
Tandaan 1: Or cashew flour, or sesame seed flour. Don’t use more all-purpose flour or oat flour. It won’t work.
Tandaan 2: Or all-purpose flour if not gluten-free.
Tandaan 3: Or strongly brewed coffee.
Tandaan 4: These are instant coffee granules. I use strong espresso powder. You can vary the amount depending on how strong you love coffee flavor in a cookie. Low flavor – skip the instant espresso powder. Mild flavor – add 3/4 teaspoon. For a stronger flavor, add 2 teaspoons.
Tandaan 5: Any thick, plain yogurt works. I like a Greek-style dairy-free yogurt with a rich, thick texture, so it’s not runny when spread on top of the cookies. If you eat dairy, Greek yogurt works.
Tandaan 6: Any liquid sweetener works, like agave syrup or coconut nectar.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Pagkain
Paglilingkod: 1butas ng donut | Mga Calorie: 129.8kcal | Carbohydrates: 10g | Protina: 4.9g | Taba: 8.8g | Saturated fat: 0.6g | Polyunsaturated Fat: 0.02g | Monounsaturated na taba: 0.03g | Trans Fat: 0.001g | Sosa: 4mg | Potassium: 28.8mg | Hibla: 2.3g | Asukal: 4g | Vitamin A: 0.8IU | Bitamina B12: 0.1Pg | Bitamina C: 0.6mg | Bitamina D: 0.1Pg | Calcium: 59.5mg | Iron: 0.8mg | magnesiyo: 3.8mg | Posporus: 12mg | Zinc: 0.1mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Almond – This ingredient forms the base of the cookies, providing a nutty flavor and a tender, gluten-free structure.
- Harinang Walang Gluten na Pangkalahatan – This helps to absorb moisture and gives the cookies a better texture. You can also use regular all-purpose flour if you are not gluten-free.
- Ipinahayag – This gives the cookies a classic coffee flavor. You can also use strongly brewed coffee.
- Plain Yogurt – This adds moisture and richness to the cookies. It also acts as a binder in the absence of eggs. For the frosting, a thick, Greek-style yogurt is key.
- Maple syrup – This liquid sweetener adds sweetness and helps bind the wet ingredients together. You can also use agave syrup or coconut nectar.
- Vanilla Extract – This enhances the flavor of both the cookies and the frosting with a warm, aromatic note.
- Pulbos ng Espresso – This is a simple way to intensify the coffee flavor in both the cookies and the frosting.
- Unsweetened Coconut Powder – This is dusted on top of the frosted cookies for a decorative finish that mimics the cocoa powder used in a traditional tiramisu.
How to Make Healthy Tiramisu Cookies
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong cookies.
- Use a Food Scale – Since different brands of flour absorb moisture differently, using a food scale to measure your flour by weight will give you the most consistent results.
- Huwag Mag-overbake – These cookies won’t get super hard. They are ready when the edges are just turning golden brown. Overbaking can make them dry and crumbly.
- Ang pasensya ay Susi – It’s very important to let the cookies cool completely before you try to decorate them. If they are still warm, the frosting will melt and slide right off.
- Intensify Coffee Flavor – To make the coffee flavor stand out, stir espresso powder or instant coffee into the hot brewed coffee before adding it to the cookie dough. You can use anywhere from 1 to 3 teaspoons, depending on how strong you want the flavor to be.
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