Almond Pulp Cookies Featuring Rich Dark Chocolate (Sugar-Free)

These cookies are a delicious way to use leftover almond pulp, combining nutty flavors with rich dark chocolate for a guilt-free treat. Naturally sugar-free and easy to make, they’re perfect for a cozy snack anytime.

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TIME50 min

SERVINGS4

RATING5.0 / 5

Almond Pulp Cookies Featuring Rich Dark Chocolate (Sugar-Free)

01 / WHAT YOU NEED

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)

02 / HOW TO MAKE IT

Let's cook.

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. Soften the dates by soaking them in hot water for about 6 to 10 minutes, then drain off the water.

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Step 2

In a food processor, combine the softened 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—if it feels too dry, add a little water to help it along.

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Step 3

Scoop out about a tablespoon of dough and roll it between your hands, then pinch the sides to shape it into a little square. Place each one on your baking sheet and gently press down with your fingers or a fork to flatten them a bit. Keep going until all the dough is shaped.

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Step 4

Pop the cookies into the oven and bake until they turn a nice golden brown, which should take around 20 minutes. Once they’re done, let them cool completely.

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Step 5

While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl. Heat it in short 15-second bursts, stirring in between, until it’s smooth and melted. Finally, drizzle the chocolate over the cookies and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure the almond pulp is well-drained to avoid soggy dough.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Use a baking sheet lined with parchment paper to prevent sticking and ensure even baking.

Why you’ll love it

These cookies are a delicious way to use leftover almond pulp, reducing waste while enjoying a treat. The rich dark chocolate adds a deep, satisfying flavor without any added sugar, making them a guilt-free indulgence.

Serving ideas

These cookies pair wonderfully with a cup of hot tea or coffee. For a special touch, serve them alongside fresh berries or a dollop of unsweetened whipped cream.

Storage & leftovers

Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, keep them in the fridge and bring to room temperature before serving. They can also be frozen for up to 3 months.