Almond Coconut Chocolate Chip Cookies
These cookies were the result of another recipe made up with left over almond pulp (from my home-made almond milk). Although I was hoping for something a little firmer -- they actually turned out quite soft, moist and a tiny bit chewy -- they were full of flavour and tasted absolutely delicious. Again, these are both gluten-free and dairy-free and make a nice little healthy treat when in need of a snack.
Ingredients - Makes approx. 38 cookies
- 2 (and a bit) cups almond pulp
- 1/2 cup dark chocolate chips (or use chopped up chocolate pieces)
- 1 cup shredded coconut
- 1 tsp baking powder
- pinch of salt
- 1 tbsp cacao powder (or cocoa powder) - although this is purely optional
- 2 eggs
- 120 mls (approx. 6 tbsp) coconut oil - melted
- 1/2 cup honey
- 1 tsp vanilla extract
- In a large bowl, stir together the almond pulp, chocolate chips, coconut, baking powder, salt and cacao powder.
- In a separate bowl, beat the eggs well.
- Whisk the coconut oil, honey and vanilla into the eggs. Then pour this mixture into the dry ingredients and stir until just combined.
- It is quite a wet mixture, so I chilled it in the fridge for about an hour, so make it more workable.
- Preheat oven to 180C degrees. Take tablespoons of the dough and shape into balls. Place on baking sheets and press down slightly to flatten them a bit. Allow some space between each one to give room for spreading. Bake approx. 15 minutes, or until edges begin to brown. Remove from oven and let cool before serving.