Peanut Butter, Chocolate Chip & Coconut Cookies
After making a fresh batch of Almond Milk I had all this leftover pulp and was in the mood to test some new cookie ideas. Somehow when I think chocolate I think peanut butter and when I think almond milk I think coconut. So there you go!
Ingredients
- 1-1/2 cup raw moist almond meal, organic (leftover from fresh blended almond milk}
- 1/2 to 3/4 cup Smucker’s Organic Creamy Peanut Butter
- 1/2 cup large flake coconut
- 1 Tbsp vanilla bean paste
- 1/4 tsp himalayan pink salt
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp maple syrup
- 1/2 cup vegan chocolate chips
- 1 pinch black salt, I used India Black Kala Namak Salt #5
- 2 Tbsp coconut oil
- 1 cup Organic cane sugar, to roll cookies in prior to baking
Directions
- Line cookie tray with parchment paper.
- Mix all ingredients, with the exception of the organic cane sugar, in a medium size bowl until well blended, paying attention to the mositure content. You want the mix to hold together without being too moist.
- Shape cookies into balls and roll in cane sugar to coat.
- Bake at 375 degrees for 15 minutes, then press cookies down to give them the crinkle affect.
- Bake an additional 15 minutes or until cookies turn light to medium brown.
- Let cookies cool on the tray for 10 minutes, after removing from oven, then transfer to a serving plate or storage container.
Nibble on This! 