mga ito Mga No-Bake Afghan Cookies are a soft, egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies, but so full of taste!
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Mga No-Bake Afghan Cookies
mga ito Mga No-Bake Afghan Cookies are an egg-free, dairy-free, gluten-free, and refined sugar-free version of classic Afghan cookies but so full of taste!
Print
Pagsusuri
Ibahagi sa Facebook
aspile
I-save sa Email
Servings: 9 cookies
Mga Calorie: 133.6 kcal
Ingredients
- 1 tasa Medjool Dates - pitted (note 1) 5 ounces / 150g
- 2 tablespoons Almond mantikilya - (tala 2)
- 2 tablespoons Unsweetened kakaw pulbos
- 1 ½ tasa cornflakes - (tala 3)
- 1 kutsarita Vanilla Extract
- 2 tablespoons Maple syrup - (tala 4)
Tuktok
- ⅓ tasa Mga Dark Chocolate Chips na Walang Gatas
- ¼ kutsarita Banayad na Lasa ng Langis ng Oliba - (tala 5)
- 9 Walnuts Halves - (tala 6)
tagubilin
- 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.
Mga Tala
Tandaan 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.
Tandaan 2: Or peanut butter, cashew butter. Nut-free option is sunflower seed butter or tahini.
Tandaan 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.
Tandaan 4: Or any liquid sweetener you like: coconut nectar, agave syrup.
Tandaan 5: Optional, but it helps melt the chocolate chips nicely.
Tandaan 6: Or an almond, a cashew. If nut-free, sprinkle pumpkin seeds or sunflower seeds.
Imbakan: Store in the fridge in an airtight container for up to 1 month.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 133.6kcal | Carbohydrates: 21g | Protina: 2.1g | Taba: 5.5g | Saturated fat: 2.1g | Polyunsaturated Fat: 1.4g | Monounsaturated na taba: 1.6g | Sosa: 27.9mg | Potassium: 202.5mg | Hibla: 2.1g | Asukal: 14.7g | Vitamin A: 72.9IU | Bitamina B12: 0.2Pg | Bitamina C: 0.6mg | Bitamina D: 0.1Pg | Calcium: 46.5mg | Iron: 1.3mg | magnesiyo: 29.2mg | Posporus: 50.1mg | Zinc: 0.6mg
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.
- Medjool Dates – 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.
- Almond mantikilya – 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.
- Unsweetened kakaw pulbos – This provides the rich chocolate flavor essential to an Afghan cookie.
- cornflakes – 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.
- Vanilla Extract – This enhances the chocolate notes in the dough.
- Maple syrup – This adds a touch of extra sweetness and moisture to the batter. Agave syrup or coconut nectar are suitable liquid sweetener alternatives.
- Maitim na Tsokolate Chips – This creates the signature glossy icing on top of the cookie.
- Banayad na Lasa ng Langis ng Oliba – This helps the chocolate melt smoothly and gives the icing a nice shine.
- Walnut Halves – 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)
Mga Tip sa Pagbe-bake ni Carine
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.
I’m a bit concerned that 360ml of cornflakes is the right amount. I’ve only added 40ml so far as I have a small processor and it doesn’t appear that there is enough mixture for the amount of cornflakes. I still have a massive bowl of cornflakes left.
The recipe calls for 1 1/2 cup which is 42 grams of cornflakes.
A must try!!! So delicious and a keeper for a healthier treat!! Thank you
Ikinagagalak ko!
Love all recipes
Salamat!