Almond Pulp Cookies!

Delicious chocolate dipped almond pulp thumbprint cookies! My almond pulp cookie recipe is the best way to use up leftover almond pulp! A shortbread like almond pulp cookie, filled with sweet healthy date caramel and dipped in extra dark chocolate. These almond pulp cookies are so easy to make and everyone in the family will love them!

5 from 6 votes

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Prep Time 5

Cook Time 15

chilling time 1

Total Time 1 20

Course Appetizer, baking, Dessert, Snack

Cuisine American

Servings cookies

Calories 115 kcal

Equipment

Mixing bowl
baking sheet
Blender

Ingredients

for the almond pulp cookies:

2 cups dry almond pulp or almond flour
¼ cup maple syrup or honey
¼ cup butter, at room temperature or almond butter

for the date caramel thumbprint:

½ cup pitted dates, soaked in hot water for 30 minutes
½ cup coconut cream
½ teaspoon pure vanilla extract
dash pink sea salt

for the chocolate shell:

¾ cup dark chocolate chips or chunks
1-2 tablespoon coconut oil

Instructions

Make the almond pulp cookies:

In a bowl, mix together your ingredients for your 3 ingredient almond pulp cookies.
Mix the cookie ingredients together until completely combined then place in the fridge to chill for about 30 minutes. While the cookie dough chills, preheat your over to 350 degrees Fahrenheit.
2 cups dry almond pulp, ¼ cup maple syrup, ¼ cup butter, at room temperature
After chilling the almond pulp cookie dough, remove from the fridge and roll into about 24 evenly sized balls.
**Keep in mind that almond pulp cookie dough can be a bit fragile. The smaller the cookie, the less cracked they will be when you add the thumbprint.**
Place cookies on a large parchment paper lined baking sheet, leave about 1 ½ inches between cookies.
After rolling them into balls, press the center of each cookie to form a thumbprint.
Bake for about 15 minutes till golden brown and then cool on the sheet.

Make the date caramel and fill the thumbprints:

After your baked almond pulp cookies have cooled off, add them to a parchment paper lined plate and place them in the freezer.
While the cookies are in the freezer make your date caramel which is so easy to make! Add the 4 ingredients for the caramel into any blender.
½ cup pitted dates, soaked in hot water for 30 minutes, ½ cup coconut cream, ½ teaspoon pure vanilla extract, dash pink sea salt
Blend date caramel ingredients until completely smooth.
Remove your almond pulp cookies from the freezer. Add a dollop of the date caramel to fill each thumbprint.
Place the cookies back in the freezer until the date caramel is hard to the touch.

Dip almond pulp thumbprint cookies in chocolate:

Once the date caramel is hard, melt dark chocolate chips and coconut oil in the microwave.
¾ cup dark chocolate chips or chunks, 1-2 tablespoon coconut oil
Dip each cookie in the melted chocolate.
Place the dipped cookies back in the freezer to set the chocolate and enjoy!

Video

Notes

HOW TO MAKE ALMOND PULP COOKIES THAT WON'T CRACK- Almond pulp cookie dough is a bit fragile! So if the cookie cracks after you add the thumbprint that is okay! Just form the cookie edges back into a circle shape around the thumbprint.

HOW TO STORE ALMOND PULP COOKIES- Store almond pulp cookies in an airtight container lined with parchment paper for up to a month in the freezer!

FOR VEGAN AND DAIRY FREE ALMOND PULP COOKIES- Simply use almond butter in place of butter.

Nutrition facts for any recipe on the hint of rosemary is only an estimate and not guaranteed.

Nutrition

Serving: 1almond pulp thumbprint cookieCalories: 115kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1.6gPotassium: 96mgFiber: 1gSugar: 2gCalcium: 29mgIron: 0.6mg

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