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)
Why You'll Keep Making This
Better Cooking Tips
- Use a high-quality dark chocolate with at least 70% cocoa for the best flavor.
- Chill the dough for 30 minutes before baking to improve texture and prevent spreading.
Step 1
Heat your oven to 350°F (175°C) and lining 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. In a food processor, combine the dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla, cacao nibs, cinnamon, salt, and nutmeg. Blend everything until it comes together into a dough-like consistency, adding a splash of water if it feels too dry.
Step 2
Scoop out about a tablespoon of dough at a time and roll it between your hands, then pinch the sides to shape it into a little square. Place each cookie on the baking sheet and press down gently with your fingers or a fork to flatten them a bit. Pop the tray into the oven and bake for around 20 minutes, or until the cookies turn a nice golden brown. Let them cool completely on a wire rack.
Step 3
Once cooled, melt the dark chocolate in a microwave-safe bowl by heating in short 15-second bursts, stirring in between, until smooth and glossy. Drizzle the melted chocolate over the cookies for that perfect finishing touch. Enjoy!
