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These almond coconut chocolate chip cookies were the result of a recipe made up with left over almond pulp (from my home made almond milk).  I was originally hoping for a firmer texture, as they actually turned out quite soft, moist and a tiny bit chewy.   They were full of flavour and tasted absolutely delicious, so I wasn't disappointed at all!

These cookes are both gluten free and dairy free and make a nice little healthy treat when in need of a snack.

Almond Coconut Chocolate Chip Cookies
 

Makes approx. 38 cookies.
 

Ingredients

• 2 (and a bit) cups almond pulp
• 1/2 cup dairy free 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 flax eggs (see notes)
• 120 mls (approx. 6 tbsp) coconut oil - melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Method

1. In a large bowl, stir together the almond pulp, chocolate chips, coconut, baking powder, salt and cacao powder.
2. Whisk the flax eggs, coconut oil, honey and vanilla together.  Then pour this mixture into the dry ingredients and stir until just combined.
3. It is quite a wet mixture, so I chilled it in the fridge for about an hour, to make it more workable.
4. 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.
5. Remove from oven and let cool before serving.

Notes

• A flax egg is made by mixing 1 tbs of flax seeds with 3 tbs of water.  You put it aside for about 15 mins and it becomes a gel-like mixture that makes a great egg replacement.  You can also use regular eggs if you prefer.

Enjoy!
Caryl ♥