Ingredients:

  • 1 cup (175g) pitted Medjool dates (packed)
  • 2 tbsp (30ml) warm water
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (180g) superfine almond flour
  • 1/4 cup (55g) melted coconut oil
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 cup (30g) chopped walnuts
  • 2 tbsp (15g) dark chocolate chips

Instructions:

  1. Place the pitted Medjool dates in the food processor and pulse until they form a thick, sticky paste. If the dates are too dry to clump, add warm water one tablespoon at a time until the mixture reaches a velvety consistency.
  2. Add the melted coconut oil, vanilla, cinnamon, and salt to the processor and pulse briefly to combine.
  3. Pour in the almond flour and process until the dough reaches a uniform mahogany hue and pulls away from the sides of the bowl. Fold in chopped walnuts and dark chocolate chips by hand using a spatula.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Scoop about 2 tablespoons of dough per cookie, roll into balls, and press down gently with your palm to flatten.
  6. Bake for 12–14 minutes, or until the edges are slightly firm to the touch and the bottoms are golden brown.
  7. Allow the cookies to cool on the baking sheet for at least 10 minutes to set before moving.