Dairy-Free Almond Cookies

Hey there foodies! Here is another of my go-to recipes for healthy snacks — I make a batch of these every single weekend and have them in the fridge for guilt-free nibbles as needed! They are dairy free, have no added sugar, and are technically Whole30 compliant — if you read the fine print of the Whole30 guidelines, you’re not supposed to eat fake baked goods so you break that munchie-goody habit, but with two toddlers running around the house, I need grab and go options so I shamelessly fake goody-baked my way through and continue to enjoy these after the challenge.

Sidenote: I just break out the Nutri-bullet for this recipe — its quick and easy and gets everything ground up well without the bulk of dragging out the food processor — we aren’t doing huge amounts of bulky ingredients here, so use your ‘bullet, your blender or your food processor! Just aim for smooth consistency, however you get there.

Ok, here we go!

You’ll need:
1 1/2 cups blanched, slivered almonds (see photo below for clarification)
3 eggs
approx. 1 cup of pitted dates (be careful with these — check to be sure you have the pitted, not chopped — chopped dates often come with added sugar!)
1/4 cup coconut oil, softened
1 tsp vanilla extract (if you would like extra almond-y goodness, also add 1/2 tsp almond extract)
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Put the almonds in the processor of your choice and (as Jamie Oliver, my favorite chef ever, says) “wazz it up!” until it reaches a fine, flour-like consistency.

Pour your almonds into a mixing bowl, and stir in salt, cinnamon, and baking powder until combined. Put the dates, vanilla (and almond extract if you’re using it), and coconut oil in the processor and blend until the dates are ground up (*do a quick pit-check before you put the dates in — just once I have found one, but it hurts to bite down on that in your delicious cookie, so check really quick before blending!) Add in the eggs and blend just for a second until combined. Add to the almond mixture and mix until combined — it will be sticky and look like this:

Your oven will need to be set to 375 degrees and I usually chill the cookie dough in the fridge while I let the oven pre-heat — that helps the cookies keep their shape while baking and makes it easier to get them onto the cookie sheet.
Once your oven is preheated, drop cookies by teaspoon-fulls onto cookie sheets lined with parchment paper. (the recipe makes about 2 dozen cookies — I had a few weirdly-sized ones so I only got 22 this time, oops!)

Bake for 7-9 minutes — I like mine a little crispy on the bottom, so I go for 9 minutes, but because of the nuts, and the sugar in the dates, they do tend to burn quickly so keep a close eye! Let them cool, and I place them in the fridge to keep them fresh, but they could probably stay in an airtight container for about a week. Enjoy!

Just for clarification purposes, these are slivered blanched almonds, and pitted dates!

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