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

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Southern Cali Cook

"Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies."
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56 m servings 116 cals
Original recipe yields 22 servings (44 cookies)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
  2. Soak dates in hot water until soft, 6 to 10 minutes. Drain.
  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.
  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.
  5. Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
  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.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 116 calories; 4.9 g fat; 14.5 g carbohydrates; 5 g protein; < 1 mg cholesterol; 74 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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