SUGAR-FREE SHORTBREAD COOKIES
Almost everyone likes butter cookies. I’m sure you also remember that texture that melts in your mouth when you bite into them, but many of us left them behind a long time ago.
The classic butter cookies from the metal box, which seemed so delicious to me in the past, now seem cloying and greasy to me, I don’t like them at all.
I find them very sweet, with so much flour and butter they no longer fit my current tastes, but that doesn’t mean that sometimes with a good coffee I don’t miss having something, a sweet bite.
The truth is that now I’m used to doing without them and what I do in those cases is have a piece of very dark chocolate and that’s it.
But sometimes my daughter, an 8-year-old girl whose mother doesn’t buy her cookies of any kind, and despite having gotten used to it and almost never asking me for them, usually remembers them when she drinks milk, and that’s when she always asks me if there are any cookies at home.
My poker face immediately gives her the answer: NO. I have to say that I am proud that he never eats industrial cookies or pastries, or sweets in general, but I also understand that once he has achieved the “weaning” process, there is no problem in making him some homemade cookies from time to time.
These sugar-free butter cookies are the ones I usually make and he loves them. Do you know what she does? She breaks them and dips the pieces in the milk, then she fishes them out one by one with the spoon, you should see how much she enjoys it!
Make these butter cookies from time to time, the kids will love them.
These are juicy cookies with a delicious butter flavor, sweetened with erythritol and without wheat flour.
Like any baking recipe you can find on this blog, I don’t think they are for eating every day, it is better to alternate snacks and lunches with other foods and preparations, but they are an alternative to keep in mind.
The normal thing is to make them with wheat flour, because I have not used it, I have made with finely ground almonds, with coconut flour and with a part of oat flour.
The combination of the three has turned out to be ideal, the dough has been very easy to handle, I have kneaded it without problems and it does not stick to my hands.
The best thing for this dough is to let it rest in the refrigerator before baking it, you have to wrap it in plastic wrap and keep it for at least an hour to cool and have more consistency when you go to form the cookies.
In the following image you can see the steps to follow from the moment you have kneaded all the ingredients.
Another interesting thing is that these cookies are tastier in the following days, so I advise you to make a good quantity and once cold, store them in an airtight container, you’ll see how delicious they are.
Prepare a good batch of cookies and save them for the rest of the week, they will help you get organized.
With the quantities that I give you in the recipe, you will get approximately 15 cookies, if you want to make more, double the quantity and that’s it.
Keep in mind that for the measurements I have used the measuring cups, in the recipe I have put how many grams are equivalent, and you also have this entry with the equivalences to ml in case you are interested in knowing more about them.
Try making these cookies because you will like them and you will repeat. 😉
If you liked this recipe, you might also be interested in:
- Sugar-free oatmeal cookies.
- Oatmeal and apple muffins without sugar sugar.
- Apple compote without sugar.
SUGAR-FREE BUTTERCOOKIES
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If the butter cookies are already preparing a new life of green tea without sugar, but full of flavor, children will love it.
- 1 tbsp whole milk
- 1 tbsp melted butter
- 1/4 teaspoon vanilla essence
- 2 tsp erythritol ((I actually put 1 and a little more than 1/2, it would be almost 2 tablespoons))
- 1 cup finely chopped at least 13 degrees approx.))
- 1/2 cup coconut flour ((50 grams approx))
- 1/2 cup oat flour ((50 grams approx))
and preheat to 200ºC.
In a bowl beat the egg at room temperature and add the milk, melted butter, vanilla essence and sweetener. I have used erythritol, but if you prefer stevia or xylitol, they also work. Mix all this well.
In another bowl or in a deep dish, mix the flours, get rid of any lumps.
Now add the flours to the bowl of liquids, little by little until the dough is formed, when you see that it has a consistency knead well with your hands clean.
Make a kind of cylinder with the dough and wrap it in film paper. Keep the dough in the refrigerator for at least 1 hour, you can also leave it from day to day, if you do not like to bake at that time.
With the dough cold, cut pieces of the dough cylinder, make a ball with your hands and crush, put the cookies on a baking sheet or baking sheet if you use a sheet of paper non-stick.
Bake for 10 minutes at 180ºC, remove the cookies and turn them over.
Let air out for about 5 minutes and bake again for another 5 minutes. Be very patient, the cookies should be golden, but not burnt, if you see that in your oven they are done faster remove them earlier.
Let the cookies cool on a rack, it is very important that they dry well.
Once cool you can store them in an airtight container. Enjoy them with coffee, tea, with an ounce of dark chocolate or something because they are delicious, children will also like them, my daughter enjoys them with whole milk and they love her. coconut flour is not grated coconut, with grated coconut can also be made, but keep in mind that you will notice it in the texture, with coconut flour you will be thinner, with grated coconut will crunch a little when chewing them. 200 grams approximately. I formed 15 cookies weighing between 12 and 15 g each. I let the dough rest overnight in the refrigerator and baked it. tomorrow.
- I preheated the oven to 200ºC, but when I introduced the cookies I lowered it to 180ºC. turn and let them temper, bake them again for another 5 minutes at 180oC. These times are valid for my oven, you will have to be very careful because they can burn easily.
GALLETAS, SIN AZÚCAR, SIN HARINA
Comments (5)
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Chesca
Muchísimas gracias por las receta, por compartir tu buen hacer y tu tiempo… he estado leyendo tu blog y me gusta muchísimo todas tus entradas y comparto tu teoría sobre los productos light y sobre los desnatados. Un saludo
missblasco
Hola Chesca, me alegro de que te gusten las recetas, son sencillas y sin complicaciones para que todo el mundo pueda hacerlas. Me gusta dar ideas variadas siempre limitando el consumo de azúcares y de harinas refinadas, son dos parámetros, junto con otros muchos, que pueden mejorar nuestra salud. Y lo de los desnatados, ha sido fruto de una estrategia comercial por parte de la industria alimentaria, ¿alguien piensa que sus abuelos y bisabuelos tomaban lácteos light?, el mantener un peso adecuado y una buena salud desde luego que no depende de eso. Muchísimas gracias por tu comentario! Saludos! 😉
Natalia
La hice tal cual y las galletas salieron bien, pero el sabor no es agradable. Las galletas son muy densas y nada dulces, claro. A los niños no les gustaron y a los adultos tampoco. Las tuvimos que tirar y eso que los ingredientes salen caros. Supongo que, en nuestro caso, es preferible hacer unas galletas con azúcar de las de toda la vida y comerlas una vez al año.
missblasco
Hola Natalia, cuánto lo siento, a mi siguiendo esta receta, siempre me han salido deliciosas, pero claro es probable que vuestro paladar esté acostumbrado a productos muy dulces. La solución hubiera sido añadir más edulcorante. Siempre lo comento, estas recetas son para iniciados, no se puede establecer una comparación con los productos comerciales que son ricos en azúcares y grasas poco saludables. En esta receta en concreto el sabor lo da la mantequilla y la esencia de vainilla, con la almendra y la harina de coco, los ingredientes secos están medidos para la cantidad que pongo en la receta, yo las he hecho muchas veces y siempre han quedado muy bien, por eso me extraña que el sabor no te gustara. Saludos y gracias por comentar.
Galletas saladas de semillas sin harina - RECETA - MISS BLASCO ®
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