Creamy Chocolate Fudge Cookies
I'm going through a lot of home-made almond milk lately, due to drinking plant based smoothies twice a day, so I try to come up with alternate cookie recipes to use the leftover pulp. I never know what the exact ingredients will be. I just look through the cupboard and the fridge to see what I have on hand, pull out some standby spices and wait to see what happens! This is what happened today!
High Protein Cookie Batter
- 1 cup fresh pressed and moist almond meal
- 1/2 cup peanut butter
- 1/2 cup pineapple/mango jelly (I used St. Dalfour 100% fruit)
- 1/4 cup organic cane sugar
- 1 tsp vanilla extract
- 1-1/2 tsp cinnamon powder
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 to 1/2 tsp Himalayan pink salt
- 1/2 cup sliced almonds
- 3 scoops creamy chocolate fudge Organic Plant Protein powder (I used Orgain – my favorite)
- 1/2 cup mixture of organic cane sugar (mix with cocoa powder below)
- 2 tsp raw cocoa powder (mix with sugar and use to roll cookies in prior to baking)
Directions
- Place the first 9 ingredients into a big mixing bowl and smooch it all around to blend it nice and creamy.
- Add the sliced almonds and blend to disburse.
- Put the the sugar and raw cocoa into a spice grinder (coffee grinder) and grind to a fine texture.
- Cover baking sheet with parchment paper.
- Roll cookies in sugar/cocoa mix and place onto baking sheet. Flatten with the palm of your hand and sprinkle with additional sugar/cocoa mix, adding and moving sliced almonds as you go.
Nibble on This! 