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

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

"Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies."

Ingredients :

• 8 pitted dates
• 2 cups moist almond pulp from making almond milk
• 1/3 cup rolled oats
• 1/4 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
• 1/4 cup water (optional)
• 1/3 cup chopped vegan dark chocolate

Instructions :

Prep : 30M	Cook : 22M	Ready in : 56M

• 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.
• 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.
• 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.

Notes :

• 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.

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