Almond Pulp Cookies Featuring Rich Dark Chocolate (Sugar-Free)

Ingredients

• 8 pitted dates
• 2 cups moist almond pulp from making almond milk
• ¼ 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
• ¼ cup water (Optional)

Step 1

Lightly heat your oven to 350°F (175°C) and line a baking sheet with parchment paper that’s been lightly greased. Soften the dates by soaking them in hot water for about 6 to 10 minutes, then drain off the water.

Step 2

In a food processor, combine the softened dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg. Blend everything until it comes together into a dough—if it feels too dry, add a little water to help it along.

Step 3

Scoop out about a tablespoon of dough and roll it between your hands, then pinch the sides to shape it into a little square. Place each one on your baking sheet and gently press down with your fingers or a fork to flatten them a bit. Keep going until all the dough is shaped.

Step 4

Pop the cookies into the oven and bake until they turn a nice golden brown, which should take around 20 minutes. Once they’re done, let them cool completely.

Step 5

While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl. Heat it in short 15-second bursts, stirring in between, until it’s smooth and melted. Finally, drizzle the chocolate over the cookies and enjoy!