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, sugar-free cookies drizzled with dark chocolate.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 116 Calories

Ingredients

• 1 tablespoon vanilla extract
• ⅓ cup rolled oats
• ¼ cup water (Optional)
• 1 tablespoon applesauce
• 1 dash ground nutmeg
• 2 tablespoons coconut oil, melted
• 8 pitted dates
• 2 tablespoons coconut flour
• ¼ cup almond milk
• 3 tablespoons blanched almond flour
• 2 cups moist almond pulp from making almond milk
• 1 tablespoon cacao nibs, ground
• 4 pinches ground cinnamon
• 4 dashes salt
• ⅓ cup chopped vegan dark chocolate

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.