Naked Chocolat Chip Cookies

By Teresa Cutter

Naked Chocolat Chip Cookies
Naked Chocolat Chip Cookies

What's great about it

This a great way of using up your left over almond mylk pulp if you regularly make your own almond milk. If you don't have any left over pulp, you can use almond meal and it will be equally delicious. What's important when making these cookies is that you don't bake them for too long. They will be slightly soft when you remove them from the oven, but as they cool, the cookies become crunchier. The texture still needs to be moist and chewy inside. Make sure to use good quality dark chocolate for the chocolate chip part, this will ensure the final result is heaven.

Ingredients

Makes 20 small cookies


1 cup Naked Chocolat Almond Mylk Pulp - from 1 batch of Naked Chocolat Almond Mylk

1 cup organic desiccated coconut

2 tablespoon Healthy Chef Naked Chocolat or good quality cacao powder

¼ cup macadamia nut oil (see notes)

¼ cup organic maple syrup, raw honey or brown rice syrup

pinch sea salt

½ teaspoon vanilla bean paste or extract or a few pods from 1 vanilla bean

100 g good quality 70% dark chocolate – I used Lindt in this recipe

Method

 

  1. Preheat your oven to 140°C / 280°F fan-forced.
  2. Combine 1 cup of Naked Chocolat almond mylk pulp with the coconut, Naked Chocolat, macadamia nut oil, maple syrup, sea salt and vanilla bean.
  3. Mix well until combined and the mix is aromatic and chocolatey.
  4. Chop the chocolate into small pieces with a large knife and mix through the cookie dough.
  5. Scoop small delicate portions of cookie dough out onto a baking tray lined with baking paper.  I used a small ice cream scoop for mine - pressing down into the scoop and releasing it onto the baking paper so the cookie dough holds together nicely on the tray.
  6. Bake for 30 - 35 minutes then remove from the oven to cool.
  7. You may be tempted to leave the cookies in for longer - but they start to harden as they cool... the overall finished texture needs to be moist and delicious on the inside. For a crunchier cookie leave in the oven an extra 5 minutes.
  8. Store in a glass jar and enjoy with a glass of Naked Chocolat Almond Mylk.

Notes and Inspiration

Use a basic almond mylk pulp to make this recipe and just add an extra 3 tablespoons Naked Chocolat or cacao powder.

Use 1 ½ cups of almond meal or almond flour if you don't have any pulp.

Use organic cold pressed coconut oil or butter in place of the macadamia nut oil.

These cookies are perfect to enjoy with an icy cold glass of Naked Chocolat Mylk!

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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