Sunday, October 20, 2013

Raw Chocolate Chip Cookies

chocolate chip
The recipe used is

  • 1 cup dried almond pulp flour
  • ¼ cup coconut oil, softened (we used cacao butter)
  • ¼ cup pure maple syrup
  • 6 tablespoons raw almond butter
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • dark chocolate chips, as needed

We made almond milk by soaking raw almonds  for 6-8 hours, draining them, rinsing and draining again, and processing through the Blendtec (a highspeed blender) with 4 cups of water and 4 dates. We drained the milk through a nut milk bag (thank you Darlene for the nut milk bag). The pulp is what is left in the bag. It was dehydrated at 105 becoming the almond pulp flour. The family is pretty happy to be able to use the leftovers for COOKIES instead of chicken feed!!! For those who aren't coconut fans, one can use Spectrum Shortening. It isn't raw, but the cookies still work well.
We make our own almond butter (2 cups of almonds, 1/2 tsp celtic sea salt, and 2 TBS Dupree Bees Honey following this recipe:
We dehydrated them because we like the chocolate chips to be slightly melted, and the outside of the cookie to be crisp.

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