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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

Nutrition Info

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 servingSize: - sodium: 74.2 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

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.

44 cookies

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