As some of my readers may know, I’m expecting a baby boy very soon! In my first trimester, I experienced some major food aversions. But, for about a month, one of the few things I could stomach were roasted, salted almonds. Because I was going through them quite quickly, my husband decided to buy them in bulk. But my love for them didn’t last long and I was left with mounds of roasted, salted almonds that I no longer wanted to eat (or even look at).
Now that the food aversions have passed, I can look at the almonds again. And since I have mounds of them, I decided to create something delicious. These cookies have a lovely salty and sweet balance and the chocolate drizzle adds a little extra flavor that completes the cookie. If you like the combination of sweet and salty, give this recipe a try!
Cookie Ingredients:
- 2.5 cups dried pitted dates
- 1.5 cups boiling water
- 4 cups salted almonds plus extra for garnish (I used these ones)
- 1.5 cups oat flour (I used gluten-free)
- 1/2 cup coconut sugar
- 1 cup egg whites
- 1 tbsp cinnamon
Chocolate Drizzle Ingredients:
- 2 bars dark chocolate (I used Lindt Madagascar)
Cookie Directions:
Start by measuring your 2.5 cups of dried pitted dates. Transfer them to a mug and add 1.5 cups of hot water to the mug. Let the date + water sit for about 5 minutes.
Put all ingredients (including the date + water combination) into the bowl of your food processor and process until smooth.
Line two cookie sheets with parchment paper. Using a medium-sized cookie dough scoop or spoon, scoop the batter onto the cookie sheets (makes about 32 cookies). Use a fork or spoon to flatten the cookies slightly. Top each cookie with 1 or 2 salted almonds.
Bake in preheated 350 degree Fahrenheit oven for 12-15 minutes or until the cookies no longer stick to your finger when lightly touched and easily lift off of the cookie sheet.
Let cool for 10 minutes before drizzling with chocolate.
Chocolate Drizzle Directions:
Open both bars of chocolate and break them into smaller pieces. Put the pieces into a microwave-safe bowl (preferably one with a spout for easy pouring – I like using Pyrex measuring cups). Microwave for 20-30 seconds at a time stirring between each interval. Continue until chocolate is completely melted.
Gently pour the melted chocolate over the cookies creating whatever pattern you desire.
(Note: you likely won’t use all of the melted chocolate as a drizzle. Line a small cookie sheet with wax paper and pour the leftover melted chocolate onto the wax paper spreading it out evenly. Put into the fridge and let cool. Break into pieces and enjoy!)
Place cookies in the fridge for 2-3 hours to cool and to allow the chocolate to set up before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 