Almond Horn Cookies (Vegan and Refined Sugar Free)

I have always loved crescent or horseshoe-shaped Almond Horn Cookies which are really just almonds, sugar, and egg whites (although these cookies are often finished with chocolate dipped ends).  From a nutrition standpoint, I am not offended by egg whites (I prefer not to support the animal agriculture industry)  but I avoid refined sugar and prefer date sugar which is just dates. Unable to find a vegan version of this icon of a cookie, I took the standard recipe from @sivanskitchen and made adjustments:

Ingredients:
2 T Bob’s Red Mill egg replacer
1/2 cup water
1/2 cup date sugar
2 t vanilla extract
250 grams almond flour
2 cups sliced raw almonds
150 g chocolate (I use Valhrona 70%)

Directions
Place the sliced raw almonds in a shallow bowl and gently crush them with your hands. Set aside.
Whisk the egg replacer, water and date sugar until combined. Add vanilla extract and blend. Fold in almond flour.
Using a 1 T scooper, spoon or roll the dough into small balls (each scoop should be 28 grams or 1 ounce). This recipe makes 16 cookies.
Roll the balls gently into a 4-inch log and then roll in the crushed almonds and shape into a crescent or horseshoe.
Place on a parchment paper lined cookie sheet.
Bake at 350 degrees for 18-20 minutes.
Allow to cool.
Melt the chocolate in a small deep bowl by microwaving in 3 30-second intervals, stirring the chocolate after each interval.
Dip the ends of each cookie in the melted chocolate and place back on a parchment paper lined tray. Chill for 15 minutes in refrigerator or freezer (I love them 10 min out from the freezer but they are also delicious at room temperature).