Decadent Dark Chocolate Almond Cookies: A Sugar-Free Delight

Step 1

To start, preheat your oven to a toasty 350 degrees Fahrenheit (about 175 degrees Celsius), and get a baking sheet all set up by lining it with a bit of parchment paper that's been lightly greased.

Step 2

Next, let those dates soak in some hot water until they turn nice and soft, which usually takes around 6 to 10 minutes. Once they're done, give them a good drain.

Step 3

In a food processor, toss in those softened dates along with almond pulp, oats, almond milk, almond flour, coconut flour, a dollop of coconut oil, some applesauce, a splash of vanilla extract, cacao nibs, a hint of cinnamon, a pinch of salt, and just a touch of nutmeg. Give it all a whirl until it comes together like cookie dough. If it's too thick, feel free to add a bit of water.

Step 4

Now, scoop out about a tablespoon of the cookie dough mixture and roll it gently between your hands. Use your fingers to shape it into a square, then pop it onto your prepared baking sheet. Press it down slightly with your fingers or a fork to flatten it out a bit. Repeat this process until you've used up all the dough.

Step 5

Slide your baking sheet into the preheated oven and let those cookies bake until they're a lovely golden brown, which should take roughly 20 minutes. Once they're ready, allow them to cool down a bit.

Step 6

While you're waiting, grab some dark chocolate and melt it in a microwave-safe glass or ceramic bowl. Heat it up in short 15-second bursts, stirring between each one, until it's all nice and smooth - usually about 1 to 2 minutes. Drizzle this melted chocolate over your cooled cookies for a delightful finishing touch.