These cookies remain soft after baking, so don’t expect a crunchy biscuit experience!
About this Recipe
A great way to use up the leftover pulp from making almond milk, you can dehydrate the almond pulp by spreading it on a baking tray and baking it at 150 C for 10-15 minutes before using in place of standard almond meal or almond flour. What’s the difference you might ask? Almond meal is usually coarser and incorporates the skins of the nuts, while almond flour tends to be made from blanched almonds, which are then finely ground. If you are using dehydrated almond pulp, you might need to bake the cookies for 5 minutes longer than if using almond flour, as they take a little longer to develop a crust.
Step by Step Instructions
140 grams almond meal
- 30 grams dark chocolate chips
- 40 grams shredded coconut
- 1/2 teaspoon baking powder
- 70 Grams Muscovado sugar
- 1 egg
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
In a large mixing bowl, stir together the almond meal, dark chocolate chips, coconut, baking powder and sugar.
In a separate bowl, beat the egg until it has doubled in volume, then whisk in the coconut oil and vanilla extract.
Add the wet ingredients to the dry and mix until just combined. Chill in the fridge for at least 30 minutes, or even overnight.
Shape the dough into 3cm balls and place on a baking sheet, lined with baking parchment, leaving a 5cm gap between them. Press down on each ball to flatten slightly.
Bake for 7-10 minutes at 190 C, until the edges begin to brown (if you are using dehydrated almond pulp, you might need to cook for an additional 5 minutes, but keep an eye on them).
Keep the sugar content of these cookies low by using dark chocolate chips, which are also dairy-free.
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