Remember when I told you not to throw away that delicious and healthy pulp leftover from making this almond milk? And remember I said you could throw it into almost any baked good? I hope you're nodding to yourself right now...
Well, that's exactly what I did! The almond-date pulp lends a very subtle flavor to these already scrumptious cookies! Take one look at that picture and tell me if they look like they're made from good-for-you ingredients. Your eyes have deceived you, because they are! These cookies were meant to be something I threw together because I was in the mood to bake as well as use up the almond pulp, but they far exceeded my expectations. I'll definitely be making them again... Not to mention my entire house smelled of coconut-y, chocolate-y, cookie-y goodness as these were baking.
They are ever-so-slightly crispy on the outside, pillow-y soft and chewy on the inside and generous studded with melting chocolate chunks. One bite brings out so many textures and tastes that each one is just a flavor explosion. I can't forget the little bits of shredded coconut either - they're almost as good as the chocolate chunks (and that's say A LOT coming from an extreme chocoholic like myself!). The coconut oil (no butter!) adds healthy fats and a delicious tropical aroma to these cookies.
This is a one-bowl, quick recipe that requires almost no effort. The dough can (and ideally, should) be made beforehand and chilled, which also means you can make a large batch at once and freeze half for future baking!
I made my cookies bite sized, but as always, feel free to make them as large (or small) as suits your fancy!
Ingredients
1 egg
1/2 cup coconut oil, out of which 1/4 cup melted
2/3 cup light brown sugar
1 tsp almond extract
1 tsp cinnamon
1 cup unsweetened shredded coconut
1 cup whole rolled oats
1/2 cup all purpose flour
1/2 cup of almond pulp (from the almond milk) - if you don't have this, just add an equal amount of flour
1 tsp baking soda
3/4 cup semi-sweet chocolate chunks
pinch of salt
Instructions
In a large mixing bowl, beat together the egg, coconut oil, sugar, almond extract, cinnamon and salt. Then add the coconut, oats, flour, baking soda, and mix them together with a large spoon. Carefully fold in the chocolate chunks and make sure they are all coated with some cookie mixture. Refrigerate the dough for two hours or freeze for 15 minutes.
Preheat the oven to 185 C.
Using your hands, roll the dough into balls of desired size, making sure each ball has enough chocolate chunks. The dough will be slightly crumbly, yet oily, but don't fret because it comes together as soon as you start forming the balls. Place the balls on a cookie sheet lined with baking paper, keeping a safe distance between cookie balls. Gently press down on the balls to flatten them slightly. Bake for 15-20 minutes or until the outside of the cookies looks slightly crispy and golden brown.
Remove from the oven and let them cool.
Serve with a tall glass of cold milk (maybe even almond milk!). Let me assure you, one is definitely not enough!
Enjoy!
Well, that's exactly what I did! The almond-date pulp lends a very subtle flavor to these already scrumptious cookies! Take one look at that picture and tell me if they look like they're made from good-for-you ingredients. Your eyes have deceived you, because they are! These cookies were meant to be something I threw together because I was in the mood to bake as well as use up the almond pulp, but they far exceeded my expectations. I'll definitely be making them again... Not to mention my entire house smelled of coconut-y, chocolate-y, cookie-y goodness as these were baking.They are ever-so-slightly crispy on the outside, pillow-y soft and chewy on the inside and generous studded with melting chocolate chunks. One bite brings out so many textures and tastes that each one is just a flavor explosion. I can't forget the little bits of shredded coconut either - they're almost as good as the chocolate chunks (and that's say A LOT coming from an extreme chocoholic like myself!). The coconut oil (no butter!) adds healthy fats and a delicious tropical aroma to these cookies.
This is a one-bowl, quick recipe that requires almost no effort. The dough can (and ideally, should) be made beforehand and chilled, which also means you can make a large batch at once and freeze half for future baking!
I made my cookies bite sized, but as always, feel free to make them as large (or small) as suits your fancy!
Ingredients
1 egg
1/2 cup coconut oil, out of which 1/4 cup melted
2/3 cup light brown sugar
1 tsp almond extract
1 tsp cinnamon
1 cup unsweetened shredded coconut
1 cup whole rolled oats
1/2 cup all purpose flour
1/2 cup of almond pulp (from the almond milk) - if you don't have this, just add an equal amount of flour
1 tsp baking soda
3/4 cup semi-sweet chocolate chunks
pinch of salt
Instructions
In a large mixing bowl, beat together the egg, coconut oil, sugar, almond extract, cinnamon and salt. Then add the coconut, oats, flour, baking soda, and mix them together with a large spoon. Carefully fold in the chocolate chunks and make sure they are all coated with some cookie mixture. Refrigerate the dough for two hours or freeze for 15 minutes.
Preheat the oven to 185 C.
Using your hands, roll the dough into balls of desired size, making sure each ball has enough chocolate chunks. The dough will be slightly crumbly, yet oily, but don't fret because it comes together as soon as you start forming the balls. Place the balls on a cookie sheet lined with baking paper, keeping a safe distance between cookie balls. Gently press down on the balls to flatten them slightly. Bake for 15-20 minutes or until the outside of the cookies looks slightly crispy and golden brown.
Remove from the oven and let them cool.
Serve with a tall glass of cold milk (maybe even almond milk!). Let me assure you, one is definitely not enough!
Enjoy!
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| Pre-oven. |
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| Post-baking. |
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