Chocolate Chip Cookies
Description
These soft, dense chocolate chip cookies double as chewy chunky granola bars! Simple and delicious, a great way to use up the leftover almond pulp after making almond milk!
Recipe by
Ingredients
2 cups lightly packed almond pulp*
1/2 cup ground oat groats
1/2 cup + 2 tablespoons maple syrup
1/3 cup ground yellow flax
4 tablespoons water
1 tablespoon pure vanilla extract
1/4 teaspoon himalayan salt
Cacao nibs
Methods/steps
Combine all ingredients except the cacao nibs together in a food processor.
Briefly pulse in the nibs.
Arrange spoonfuls of dough on a teflex sheet. Dehydrate at 145F for 2 hours. Turn the temperature down to 115F and continue dehydrating for 6-10 hours depending on how soft you like the cookies on the inside.
