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Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies)


Ingredients

8 pitted dates

8 pitted dates

2 cups moist almond pulp from making almond milk

2 cups moist almond pulp from making almond milk

⅓ cup rolled oats

⅓ cup rolled oats

¼ cup almond milk

¼ cup almond milk

3 tablespoons blanched almond flour

3 tablespoons blanched almond flour

2 tablespoons coconut flour

2 tablespoons coconut flour

2 tablespoons coconut oil, melted

2 tablespoons coconut oil, melted

1 tablespoon applesauce

1 tablespoon applesauce

1 tablespoon vanilla extract

1 tablespoon vanilla extract

1 tablespoon cacao nibs, ground

1 tablespoon cacao nibs, ground

4 pinches ground cinnamon

4 pinches ground cinnamon

4 dashes salt

4 dashes salt

1 dash ground nutmeg

1 dash ground nutmeg

¼ cup water (Optional)

¼ cup water (Optional)

⅓ cup chopped vegan dark chocolate

⅓ cup chopped vegan dark chocolate

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.

Soak dates in hot water until soft, 6 to 10 minutes. Drain.

Soak dates in hot water until soft, 6 to 10 minutes. Drain.

Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.

Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.

Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.

Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.

Bake in the preheated oven until golden brown, about 20 minutes. Let cool.

Bake in the preheated oven until golden brown, about 20 minutes. Let cool.

Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Cook’s Note:

Optional variations: Sprinkle 1 teaspoon coarse sea salt on top. Add 1 tablespoon freshly ground ginger or omit cocoa powder and add 1/4 cup unsweetened coconut flakes or 1/3 cup chocolate chips.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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