Low-Glycemic Chocolate Chunk Cookies

By Cherie Soria

Lakanto Chocolate BarYield: About 2½ dozen small cookies (12 servings)

1½ cups almonds, soaked 8 to 12 hours, drained and rinsed
1½ cups walnuts, soaked 8 to 12 hours, drained and rinsed
1 cup packed pitted dates, chopped
1 teaspoon cinnamon
½ teaspoon vanilla extract
5 sugar-free Lakanto Chocolate bars (1 cup), diced ¼- to ⅜-inch chunks
½ cup chopped walnuts, soaked and dehydrated

  1. Put the soaked almonds in a food processor outfitted with the “S” blade and process for a minute or so, until the almonds are ground to a course meal. Add the soaked walnuts and the dates to the food processor along with the cinnamon and vanilla, and process until the mixture becomes sticky. Remove the mixture to a large bowl.
  2. Toss in the chocolate bar chunks and dehydrated walnuts, and stir well.
  3. Place the mixture on a non-stick surface, like a Paraflex sheet and form the dough into a long roll about 2- inches in diameter. Slice ½-inch rounds and, using your palm, flatten slightly to form an even circle.
  4. Place the cookies on an unlined, dehydrator tray and dehydrate at 105 degrees for 8 to 12 hours or until the desired crispness is achieved.

Storage Suggestion: Stored in a sealed glass container, cookies will keep for 1 month in the refrigerator, and 4 months in the freezer.

Variations: Lakanto Chocolate bars come in a variety of delicious flavors, including mint, orange, vanilla or plain chocolate. Try them all!