Have you already noticed that there hasn’t been any cookie recipe on this blog until now? 😮 Actually, we love cookies. Especially if they contain almonds. And tasty spices such as Ceylon cinnamon, vanilla and cardamom. And some red lentils for the perfect consistency. And some chopped sweet dates hidden under a heavenly chocolate almond butter coating.
We like these almond cookies because they are an awesome nutritious and sweet snack when we are on the road. But we also enjoy them as a dessert together with a good cup of hot tea.
By the way, they also taste delicious without the chocolate topping. In this way, they are prepared very quickly. You decide, if you prefer them with or without. The size can also vary. For those, who don’t have the patience to form lots of small cookies or just prefer biting into a huge cookie, there is the possibility to make them bigger.
If you scroll down, you’ll find a video, in which I show you how to bake these almond cookies. Have fun with this recipe! 🙂
First, wash some red lentils and cook them in a small pot covered with water. You’ll need 200 g/7 oz of the cooked lentils. I recommend you to take approximately 100 g/3.5 oz of uncooked dried lentils. Add some salt and spices to the left over cooked lentils and use them as a dip that you eat with your next lunch or dinner.
The almonds should be soaked in water for at least an hour. Best would be if you soak them overnight. Afterwards, throw away the soaking water.
Now you can place the lentils, the almonds, the oats, 15 dates, 1 tbsp almond butter, the oil, 1/2 tsp cardamaom, 1 tsp Ceylon cinnamon and 1/2 tsp vanilla as well as a pinch of salt into a food processor. Blend it altogether. You might need to add some water to reach the right consistency. I usually use approximately 50 ml of water so to get a homogeneous mass.
As soon as there is a homogeneous mass, you can switch off your food processor. Put the dough into the fridge for one hour. Preheat the oven to 160C/320F.
Form small round cookies and bake them in the preheated oven for approximately 15 to 25 minutes. Let them cool.
Now you’ll need the other 10 dates. Chop them into small pieces.
For this recipe, I like to use pure 100% chocolate without sugar. There are different brands that you’ll find in health food stores. The 100 % chocolate coating from Zotter can also be ordered online. It containts solely cocoa mass. Of course, you are free to use any other kind of dark chocolate.
Melt the 100 % chocolate either in the oven in a small baking dish or in a water bath on the stove. Then, add the chopped dates, 1 tbsp almond butter, half a pinch of salt and some vanilla. Stir well and spread this mixture over the cookies. Finish by sprinkling some ground almonds and Ceylon cinnamon on top.
And here is the video, in which I show you how to make the almond cookies step by step:
plant-based (vegan), lactose-free, soy-free, gluten-free, wholegrain, sugar-free
1 baking tray
1 baking tray
Level of difficulty: easy
- 200 g/7 oz cooked red lentils (the weight refers to the lentils in their cooked state)
- 25 dates (stoned)
- 80 g/2.8 oz oats
- 50 g/1.8 oz almonds
- 2 tbsp almond butter
- 1 tbsp oil
- 50 g/1.8 oz 100 % chocolate (more information above)
- 1 tsp ground almonds
- ground cardamom, vanilla, Ceylon cinnamon
First, you need to soak the almonds in water for at least one hour. Then, throw away the soaking water. Place the lentils, the almonds, 15 dates, the oats, 1 tbsp almond butter and the oil as well as a pinch of salt, 1 tsp Ceylon cinnamon, 1/2 tsp cardamom and 1/2 tsp vanilla into a food processor. Blend this altogether. You’ll need to add approximately 50 ml water so to get a homogeneous consistency. Put the dough into the fridge for one hour. Afterwards, you can form small cookies and bake them in the preheated oven at 160C/320F for 15 to 25 minutes. Chop the other 10 dates into small pieces. Mix them with half a pinch of salt, some vanilla, 1 tbsp almond butter and the melted chocolate. Spread this mixture over the cookies. Finish by sprinkling the ground almonds and some Ceylon cinnamon on top.
Here you can get the recipe as a PDF for free:
How do you like these cookies? With or without chocolate? Small or large? Other variations? Let me know! 🙂
P.S. We would be glad if you share the recipe on social media in case you like it.