Crispy Date, Oat and Chocolate Cookies

Ingredients

• 2 eggs
• 90 g dates (Pitted)
• 40 g melted butter (Melted and left to cool slightly)
• salt (A pinch)
• 110 g almond flour
• 110 g rolled oats (Lightly blended)
• 80 g dark chocolate (Melted for coating)

Steps

1. 1

   Preheat the oven to 180 °C and line a baking sheet with parchment paper.

2. 2

   Place the eggs, pitted dates, lukewarm melted butter and a pinch of salt in a blender. Blend until smooth and liquid.

3. 3

   In a separate bowl, mix the almond flour with the lightly blended rolled oats, distributing them evenly.

4. 4

   Pour the liquid mixture into the bowl with the dry ingredients. Mix until you have a smooth, slightly sticky dough.

5. 5

   Take portions of the dough and shape them into balls. Arrange them on the lined baking sheet, leaving space between each ball.

6. 6

   Lightly wet the bottom of a glass and use it to flatten each ball into very thin cookies. Wet the glass again if the dough starts to stick.

7. 7

   Bake in the preheated oven at 180 °C for about 15 minutes, until the cookies are cooked through and slightly golden around the edges.

8. 8

   Remove the cookies from the oven and let them cool completely on the baking sheet or on a wire rack. They will become crispy as they cool; do not move or coat them while they are still hot.

9. 9

   When the cookies are completely cool, melt the dark chocolate and coat them with the melted chocolate.

10. 10

    Transfer the coated cookies to the refrigerator and let them rest for about 5 minutes, or until the chocolate has set.

Notes

Store the cookies in an airtight container in a cool, dry place. Complete cooling is important to achieve the crispy texture indicated by the author.

Nutrition per serving

• dessert
• snack
• cookies
• vegetarian
• crispy
• baked
• chocolate
• wheat-free