Almond Flour Cookie with Dates and Walnut Filling (Gluten Free, No Sugar Added, Non-Dairy)

Almond Flour Cookies

Almond Flour Cookie with Dates and Walnut Filling (Gluten Free, No Sugar Added, Non-Dairy)

I have a sweet tooth and love cakes and cookies but it is a challenge to have them gluten free and without sugar added.    I am not a baker by choice or talent.  It requires precision and I admit I am not a precise cook.  I tend to eyeball things and go with whatever I have in my pantry.   Well, Almond Flour Meal was the answer that I needed to create something wonderful that is easy and if I mess up on the measurement, it gives me room to make a mistake.

Almond Flour is made with almond nut that they grind to fine flour.  It can be used as a substitute for traditional flour.  Doing this cookie was one of the simplest recipes.  I knew I had to find a recipe online that is simple and not a lot of ingredients because I am also trying to avoid dairy/eggs.  I found this recipe online from http://detoxinista.com/.  Detoxinista is founded by Megan Gilmore and here is a little bit about her:

“Hello! My name is Megan, and I’m on a mission to make healthy living easier and more accessible. I love sharing quick and easy recipes, made with only all-natural ingredients, to prove how delicious real foods can be!”  I am a certified Holistic Health Counselor, trained at the Institute for Integrative Nutrition and I also later studied clinical nutrition at the Natural Healing Institute, becoming a Certified Nutritionist Consultant (CNC). My education has equipped me with a deep knowledge in holistic nutrition, health coaching, and the importance of preventive care, which I love sharing here on my blog and with my clients.

This last September I had a lot of dates and wondered how I can use them in desserts.  I took Megan’s recipe for almond flour cookie with sugar frosting and modified it to have a Date & Walnut filling instead of sugar frosting.  Use the remaining dates you cooked for the Dates/Kale/Microgreens Salad.

When using chopped dates and nuts, it can be quick thick.  So to make it easier to pipe the filling, I use Truwip to thin it out a bit.  Truwip ingredients:  Water, organic tapioca syrup, expeller-pressed palm kernel oil, organic cane sugar, organic palm kernel oil, contains less than 2% of each of the following: organic soy protein concentrate, sodium caseinate (milk protein), organic tapioca starch, natural flavors, organic soy lecithin, xanthan gum, guar gum.

 

Make:  20 cookies                                                                            Total Time:  25 minutes

2 cups Almond Meal Flour
¼ cup Honey
¼ cup Coconut Oil
1 teaspoon Vanilla Extract
1/8 teaspoon Fine grain sea salt
1/8 teaspoon Baking soda

 

For the Cookies:

  1. Preheat oven to 350F.
  2. In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.
  3. Using a 1 TLB measuring spoon scoop the batter into your hand and roll the dough into a ball (about the size of 1 ¼ inch).
  4. Drop the almond flour ball onto a parchment lined cooking sheet
  5. Bake for about 8 minutes at 350F and use the back of a ½ teaspoon to press on the ball to form a pocket/divot in the center.
  6. Continue to bake for another 2-3 minutes until the top is golden brown;
  7. Take out of the oven and allow cooling on the pan for 10 minutes, and then transferring to a wire rack to cool completely. Set it aside and prepare the filling

For the Walnut and Dates Filling:

2 cups Fresh Dates already cooked, chopped and pitted (remember the recipe for the Date & Kale Salad with Microgreens?  Use the rest of the dates from that recipe
8 oz. Packet of walnut pieces
10 oz. tub Truwip (nondairy and organic) or Cool Whip
1 Tablespoon Agave or Honey (Optional)
1/8 Ground cinnamon

 

  1. In a food processor combine chopped dates and walnut and Truwip or Cool whip whichever is your favorite;
  2. Puree the whole thing into a smooth paste;
  3. Add Honey/Agave if you want to make it sweeter;
  4. Add ground cinnamon and mix thoroughly
  5. Scoop the filling into a frosting bag and pipe about 1 teaspoon of filling per cookie. You can use a plastic sandwich bag if you don’t have a decorator bag of your own.  Just cut a small hole at one of the corner of the bag and that is the opening to dispense the filling.