The naturally sweet almond and date cookies were born from the need to use up almond okara, which is the leftover from homemade almond milk. But don’t worry: if you want to make them with almonds, I’ll explain how.
Basically, a zero-waste recipe, naturally sweet thanks to the dates, perfect for breakfast or a healthy snack.
They’re made in minutes, without added sugars or butter, and they’re scented with almond and cinnamon. The only sugar is that naturally present in the dates.
So, if you’re a fan of homemade products and especially don’t like throwing away leftovers, try the naturally sweet almond and date cookies: I’m sure you’ll like them.
READ TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Zero-waste
- Seasonality: All Seasons
Ingredients
- 3.5 oz okara (almond leftover)
- 2.1 oz pitted organic dates
- 1.8 oz oat flour
- 1 tbsp coconut flour
- 1 egg (small/medium)
- 0.14 oz baking powder
- vanilla
- 2 tbsps hazelnut granules
- almond granules
Tools
- Chopper
Steps
Place the pitted dates in the chopper cup and chop in pulses to prevent them from forming a block.
Once chopped, add the almond okara.
Also add the egg and the dry ingredients.
Finally, add the baking powder and hazelnut granules. Blend until all ingredients are combined. Refrigerate for about half an hour; it largely depends on how soft the final dough is.
Form balls on the baking tray (no need to grease); garnish the top with granules.
Bake at 340°F for 12/14 minutes… or a bit longer if you want them firmer. Then let them sit for 5 minutes in the turned-off oven with the door slightly open, to let them dry well and stabilize the texture.
Storage
They can be stored for 3-4 days in an airtight container. You can also freeze them once cooked.
Tips
If the dough is soft, let it rest in the fridge: the oats gradually absorb moisture.
The dates must be soft: if they are dry, soak them in warm water for 10 minutes before blending.
These cookies don’t get hard: they remain soft and slightly moist, ideal for breakfast.
FAQ
Are they gluten-free?
It depends on the flour used: choose certified gluten-free oat flour for a gluten-free version, along with the baking powder.
Why is the dough softer compared to classic cookies?
Because it comes from a naturally moist leftover and doesn’t contain solid fats: the result is deliberately softer.
Can I make them without the almond milk leftover?
Yes. If you don’t have the almond milk leftover, you can make them using finely chopped almonds.
Replace 3.5 oz of almond leftover with:
2.5 oz of finely chopped peeled almonds
1 oz of plant-based drink (almond or water).
Then proceed with the recipe in the same way.
The result will be slightly drier but still soft and naturally sweet.
