Almond Delight Cookies With Dark Chocolate Sugar Free Almond Pulp Cookies Food

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

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

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

Provided by JoyFullGrl

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 56m

Yield 22

Number Of Ingredients 15

Ingredients

8 pitted dates
2 cups moist almond pulp from making almond milk
⅓ cup rolled oats
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
⅓ cup chopped vegan dark chocolate

Steps:

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

Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

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

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

Provided by JoyFullGrl

Categories Almond Desserts

Time 56m

Yield 22

Number Of Ingredients 15

Ingredients

8 pitted dates
2 cups moist almond pulp from making almond milk
⅓ cup rolled oats
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
⅓ cup chopped vegan dark chocolate

Steps:

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

Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g

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