No Gluten, No Problema!

Eggless cookies/Galletas sin huevo.

No one ever said GF life could be so delish!

Nadie nunca me dijo que la vida sin gluten podría ser tan deliciosa.

Every week, after making some almond milk, I try to find new ways to reuse my almond pulp. For example, I use it for making almond flour or even as it is (wet) to bake yummy things that make my belly smile. I’ll tell ya, food experiments are my thing. Given that, this week, because I was trying to reduce my egg consumption, I came up with these little golden treasures. The nutrition facts below come from the addition of all the ingredients into the Very Well Fit nutrition facts formula— I am not an expert in calculating nutrition facts. Therefore, I cannot tell you if the table below is totally accurate. However, I included it to give you an idea of what you are about to enjoy.

Spanish speaking friends: Cada semana, después de hacer leche de almendras, yo trato de re-usar la pulpa para distintos proyectos culinarios. Por ejemplo, yo uso la pulpa para hacer arina de almendras o así mismo (húmeda) para hornear deliciosos bocados que hacen sonreír a mi estomaguito. No juzgue!

Ingredients

1 tsp almond extract
2 cups oat flour
1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp salt
3 tbsp tapioca flour
1/3 cup gee
3 tbsp sugar
2 tbsp almond pulp
1 tbs flaxseed meal
12 dates (blended with water)

Preparation/Preparación:

Start by blending the dates with water, so it forms a watery paste.
- Comienza por mezclar los dátiles con un poco de agua. Utiliza la licuadora para lograr una pasta aguada.
Transfer the paste into a mixing bowl and add the extract.
- Transfiere la pasta a un tazón para mezclar.
You can warm up the gee, so it is in its liquid form before you add it to the paste and extract.
- Puedes calendar el gee hasta que este en su forma liquida para así añadirlo a la pasta y al extracto.
Once gee is added, start adding the dry ingredients until you form a darn weird cookie ‘dough’. Listen friend, it will never resemble regular cookie dough but f**k it. It tastes good after it is all baked, and that is what matters. So, let’s continue.
- Una vez añadido, comienza por mezclar todos los ingredientes secos hasta hacer una masa de galletas extremadamente rara. ¡Escúchame cuando te digo que esta masa nunca será como una masa normal de galletas! ¡Al final, se deja comer y eso amigos míos es lo que importa!
Heat the oven at 325°.
- Calienta el horno a 325°.
Place wax paper on a baking pan and try your hardest to use the dough to create 12 cookie blobs. Yes, it is going to look like is not going to happen, but it is ok friends.
- Utiliza papel de cera en un molde de hornear y crea 12 bolitas de galletas con la masa. No te preocupes, parecerán mas plastitas que bolas, pero no importa. Ya veras.
Set the timer for 10 mins and continue checking them until they start getting golden.
- Pon tu reloj para 10 minutos y continúa checando hasta que el tope este doradito.
You can play with the amount of time and temperature but have in mind that these cookies will be ready in no time…
- Puedes jugar con el tiempo y la temperatura, pero estas galletitas estarán hechas en menos de na’!
After they look golden, get yourself a big cup of milk (I don’t care if you milk almonds or prefer cow milk) and bammmm, eat da cookies!
- Ya cuando se vean doraditas, busca tu lechita, no importa si ordeñas almendras o vaquitas, y bammm, cómetelas toditas!
You are welcome.
- De nada!