Instead of buying gluten-free chocolate chip cookies from the store, I rolled up my sleeves and got very close to that taste. It’s an exquisite cookie. Please consume it carefully and in moderation. I’m warning you from the start 😄 There’s nothing like it!

– 1 cup almond flour

– 1 cup dried mulberries – I ground them into flour in a blender

– 1 tablespoon solid coconut oil (you can also use tahini, unsalted butter, or peanut butter instead)

– 1/2 teaspoon baking powder, a pinch of salt

– 3 small square pieces of 85% dark chocolate, I cut them into small cubes with a knife.

– 1/4 cup water

You can check out the recipe on my Instagram account to see the consistency.

I mixed all the ingredients. I spread it onto a baking sheet with a spoon. I pressed down on it to flatten it slightly. I baked it in a 150-degree Celsius convection oven (if you’re baking good quality oils like nuts, don’t go above 150 degrees Celsius to preserve the oil’s structure) for 20 minutes. They are soft when they first come out of the oven. They firm up and become manageable as they cool.

You can use hazelnuts instead of almonds if you don’t have almonds. Chocolate chips are also optional. You can also add 1 teaspoon of cocoa to the mixture. I haven’t tried it with mulberries though, so I can’t say what you could substitute them for 🙂 You can make date puree with 5-6 dates, but you need to adjust the consistency with water 🙂

Again, I want to shout, “Please make them!” 😀

Enjoy! Sema