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+ the healthy chef recipes +

Naked Chocolate Chip Cookies

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.

What’s great about them

Cacao is loaded with magnesium and antioxidants that assist with muscle repair and recovery. Almonds are also rich in vitamin E, an antioxidant that helps protect the body against free radicals as well as protein to help sustain lean muscle. Macadamia nut oil is a beautiful tasting, velvety sweet oil that is a rich source heart healthy monounsaturated oleic fatty acids similar to olive oil. Macadamia oil is perfect to support skin health, heart health and overall wellbeing.

+ ingredients & methods +

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 & 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!
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