Date sugar chocolate walnut protein cookies

Chocolate Date Walnut Cookies  

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.