Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies)

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.

2. Soak dates in hot water until soft, 6 to 10 minutes. Drain.

3. 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.

4. 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.

5. Bake in the preheated oven until golden brown, about 20 minutes. Let cool.

6. 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.

Cook's Note:

Optional variations: Sprinkle 1 teaspoon coarse sea salt on top. Add 1 tablespoon freshly ground ginger or omit cocoa powder and add 1/4 cup unsweetened coconut flakes or 1/3 cup chocolate chips.