THE RECIPE JOURNAL · Dessert
Almond Cookies with Dark Chocolate (Using Sugar-Free Almond Pulp)
These almond cookies are a delicious way to use leftover almond pulp, making them both tasty and resourceful. With rich dark chocolate and a sugar-free twist, they’re perfect for a guilt-free treat anytime.
FROM THE KITCHEN • Almond Cookies with Dark Chocolate (Using Sugar-Free Almond Pulp)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and line a baking sheet with parchment paper that’s been lightly greased. Soak the dates in hot water for about 6 to 10 minutes until they’re nice and soft, then drain them well. In a food processor, combine the dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg. Blend everything until it comes together into a dough—add a little water if it feels too dry.
02
Step 2
Take about a tablespoon of the dough and roll it between your hands. Pinch the sides to shape it into a square, then place it on your baking sheet. Gently press down with your fingers or a fork to flatten it just a bit. Repeat with the rest of the dough pieces.
03
Step 3
Bake the cookies in the oven for around 20 minutes, until they turn a lovely golden brown. Let them cool completely before moving on to the chocolate. Melt the dark chocolate in a microwave-safe bowl by heating it in 15-second bursts, stirring in between, until smooth and ready to drizzle. Finally, drizzle the melted chocolate over the cookies and enjoy!
Why you’ll love it
These cookies are a delicious way to use leftover almond pulp, turning what might be wasted into a tasty treat. They combine the crunch of almonds with rich dark chocolate, all while keeping sugar out of the picture. It’s a guilt-free snack that feels indulgent.
How to serve
Serve these cookies with a hot cup of tea or coffee for a perfect afternoon pick-me-up. They also make a great addition to a dessert platter alongside fresh berries and nuts. Enjoy them slightly warm to melt the chocolate just a little.
Storage & leftovers
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the freezer and thaw at room temperature before serving. This helps keep them fresh and crunchy.
