Step 1

In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.

Step 2

In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba video.)

Step 3

To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).

Step 4

Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.

Step 5

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.

Step 6

Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet - they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.

Step 7

Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are SO delicious as is or when warm and dipped in almond milk or hot chocolate!