Skip to main content New<> this month
Get the Allrecipes magazine

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

Rated as 5 out of 5 Stars

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


56 m servings 116
Original recipe yields 22 servings (44 cookies)


{{model.addEditText}} Print
  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 14.5 5 < 1 74 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Really great way to use leftover almond pulp and get a healthy dessert!! Thank you for sharing this great receipe.