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Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies)
Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
56 minutes
Transform almond pulp into gluten-free, sugar-free cookies topped with rich dark chocolate drizzle.
Ingredients:
  • 8 pitted dates
  • 2 cups moist almond pulp from making almond milk
  • 0.33333334326744 cup rolled oats
  • 0.25 cup almond milk
  • 3 tablespoons blanched almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon applesauce
  • 1 tablespoon vanilla extract
  • 1 tablespoon cacao nibs, ground
  • 4 pinches ground cinnamon
  • 4 dashes salt
  • 1 dash ground nutmeg
  • 0.25 cup water
  • 0.33333334326744 cup chopped vegan dark chocolate
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and delight in the anticipation of baking. Prepare a baking sheet with a touch of grease under the embrace of parchment paper.
  • Soak dates in hot water until they are soft and plump, for about 6 to 10 minutes. Then, drain the dates.
  • In a food processor, blend dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg until you reach a cookie dough-like consistency, adding water if necessary.
  • Take 1 tablespoon of cookie dough and shape it into a square by pinching the sides with your fingers. Place it on a baking sheet, then gently flatten it with your fingers or a fork. Repeat with the rest of the dough.
  • Place in the heated oven until beautifully golden for around 20 minutes. Allow it to cool.
  • In a microwave-safe glass or ceramic bowl, melt dark chocolate in 15-second intervals, stirring after each interval, for 1 to 2 minutes. Drizzle the melted chocolate over the cookies.

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