Date sugar chocolate walnut protein cookies

Chocolate Date Walnut Cookies  325ºF 18 minutes, turn heat off and leave the door open 15 minutes 
TRIAL #2 
- add tahini recipe to improve on the chalky out come of trial #1
Dry
1 1/2 cups almond flour
1/4 cup oat flour
1/4 cup tapioca flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Wet
3/4 cup thick date paste
1/4 cup melted coconut oil
2 Tbsp tahini
1 flax egg ( 1 TB flax meal 2 1/2 TB water)
1 Tbsp vanilla
Mix-ins
1 cup dark chocolate chips
1/2 cup toasted walnuts
flaky salt
MAKE
For the crispest result:
Soak 1 cup packed pitted dates in hot water for 15–20 minutes.
Drain thoroughly.
Blend into a paste using only enough soaking liquid to get the blender moving (ideally 1–2 Tbsp).
Measure out 1 cup thick paste.
The thicker the paste, the crispier the final cookie.
Mix the flax egg and let it gel for 5–10 minutes.
Beat date paste, coconut oil, flax egg, and vanilla until smooth.
Add dry ingredients.
Fold in chocolate and walnuts.
Chill 30–60 minutes.
Scoop and flatten quite thin (about ¼ inch / 6 mm thick).
BAKE
325°F (165°C)
14–18 minutes
The cookies should look dry on top and slightly darker around the edges.
Then:
Turn off the oven.
Crack the door open.
Leave the cookies inside for 5–10 minutes.
This extra drying step makes a noticeable difference.




TRIAL # 1
DRY
1 cup oat flour
1/2 cup tapioca starch
1/4 cup almond flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

WET
3/4 cup thick date paste
1/3 cup melted coconut oil
1 Tbsp vanilla
1 egg or flax egg (1 TB flax meal 2 1/2 TB water) 

1 TB vanilla 

ADD INS

1 1/2 cup dark chocolate chips or chopped bar

1/2 cup waltnuts toasted 

flaky salt for top 

MAKE

For the crispest result:

Soak 1 cup packed pitted dates in hot water for 15–20 minutes.
Drain thoroughly.
Blend into a paste using only enough soaking liquid to get the blender moving (ideally 1–2 Tbsp).
Measure out ¾ cup thick paste.

The thicker the paste, the crispier the final cookie.

Mix the flax egg and let it gel for 5–10 minutes.

Beat date paste, coconut oil, flax egg, and vanilla until smooth.
Add dry ingredients.
Fold in chocolate and walnuts.
Chill 30–60 minutes.
Scoop and flatten quite thin (about ¼ inch / 6 mm thick).

Bake for crispness

325°F (165°C)
14–18 minutes

The cookies should look dry on top and slightly darker around the edges.

Then:

Turn off the oven.
Crack the door open.
Leave the cookies inside for 5–10 minutes.

This extra drying step makes a noticeable difference.

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#4
ADJUSTED FOR ALLULOSE AND WITH BUTTER: 

DRY
1½ cups almond flour
¼ cup oat flour
2 Tbsp tapioca flour
½ cup cocoa powder
½ tsp baking powder
½ tsp salt
WET

½ cup ALLULOSE 
¼ cup browned butter (made from 5 Tbsp butter)
2 Tbsp tahini
1 flax egg
2 tsp vanilla
4–5 Tbsp unsweetened almond milk

1 cup dark chocolate chips
½ cup toasted walnuts

Flaky salt on top

let the dough rest in the refrigerator for 30–60 minutes. Almond flour, oat flour, flax, and tapioca all continue absorbing moisture during that time, which helps the cookies hold their shape and develop a richer, fudgier texture. I suspect these will taste even better the next day once the flavors have had time to meld.

Brown Butter Chocolate Tahini Cookies - same as above in grams

Gluten-Free • Lower Sugar

Yield: About 18 cookies

Ingredients

Dry

150 g almond flour
30 g oat flour
16 g tapioca flour
45 g cocoa powder
2.5 g (½ tsp) baking powder
3 g (½ tsp) fine sea salt

Wet

71 g unsalted butter (to brown)
100 g allulose
50 g tahini
1 TB ground flaxseed + 2 1/2 TB water = flax egg
10 g (2 tsp) vanilla extract
60–75 g unsweetened almond milk

Mix-Ins

170 g dark chocolate chips
60 g toasted walnuts, roughly chopped

pecans 

raisins 
Flaky sea salt, for finishing

Instructions

Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Immediately pour into a heatproof bowl, scraping in all of the browned bits. Cool for 10–15 minutes.
Prepare the flax egg: Stir together the ground flaxseed and water. Let stand for 5–10 minutes until thickened.
Mix the dry ingredients: In a large bowl, whisk together the almond flour, oat flour, tapioca flour, cocoa powder, baking powder, and salt.
Mix the wet ingredients: Whisk together the cooled browned butter, allulose, tahini, flax egg, vanilla, and 60 g almond milk until smooth.
Make the dough: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips and toasted walnuts.
Adjust the consistency: If the dough seems dry or crumbly, add the remaining almond milk a tablespoon (about 15 g) at a time until the dough is thick, soft, and scoopable.
Chill: Cover and refrigerate for 30–60 minutes to allow the flours to fully hydrate.
Bake: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop approximately 45–50 g of dough for each cookie and place about 2 inches apart. Lightly flatten the tops if desired and sprinkle with flaky sea salt.
Bake for 10–12 minutes, until the edges are set and the centers still appear slightly soft. Begin checking at 9 minutes, as allulose browns more quickly than sugar.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Browning the butter adds a rich, nutty flavor that pairs beautifully with chocolate and tahini.
Toasting the walnuts before adding them enhances their flavor and keeps them crisp.
These cookies become even fudgier after resting overnight in an airtight container.