12 Serves
52 Mins
10 g
19 g
18 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Baking Powder
Peas
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
315 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a food processor, combine the peas and dates, pulsing until the mixture is as smooth as possible.
Transfer the pea and date mixture to a mixing bowl, add the tofu, and stir until well combined.
Incorporate the almond flour, salt, and baking powder into the bowl, mixing by hand until a soft, uniform dough forms.
Scoop a tablespoon of dough, roll it into a ball between your palms, and gently flatten it into a cookie shape. Place the cookies on the prepared baking sheet.
Garnish each cookie with a raw almond, pressing down lightly so it adheres to the dough.
Bake on the middle rack for 25 to 30 minutes, or until the edges are slightly golden brown.
Remove from the oven and allow the cookies to cool completely on the baking sheet before serving.
Dates
Tofu
Almond Flour
Salt
Almonds
Vitamin A
8 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
9 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
315 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
264 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
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