Coconut Chocolate Almond Pulp Cookies - Because I Promised

28 May 2013

Remember when I made almond milk and posted a recipe on the blog for you all, oh, almost a year ago? Well I told you to save the leftover almond pulp, so you can go ahead and pull it out of the freezer because I'm coming through with a raw cookie recipe for you just like I said I would.

Jacob and I eat pretty well. I love starting from scratch, like grinding my own wheat berries scratch. I love the long road of fermentation. Processed food consumption is so far from my radar, I forget it exists. We eat a veggie-centric diet accented by pastured dairy and meats and soured grains and sprouted quinoa...you get the picture. I have all kinds of opinions about eating that I mostly keep off this blog because I find soap-boxing about that kind of thing very annoying. I'm not a nutritionist nor a scientist, and thus feel I have little authority when it comes to diet advice. So you're welcome.

But one of the food philosophies that I will divulge today is that I am (almost morally) opposed to cheater foods: like diet sodas and anything sweetened with artificial sugars. I'm a purist when it comes to sweets. And my purism is this: when you eat sugar, eat it. Own it. And eat it.

If you put Sweet'n'Low in your coffee, I will still love you. Mostly because I probably won't notice because I'm kind of oblivious, and if I did notice and you saw me notice, I'd probably get drastic and go delete the above paragraph from my blog now that I realize you read it AND you use fake sugar because I'm mortally afraid of coming across as judgmental. Fyoof. Ok. Moving on.

Despite being all granola, I'm also against when "health" foods dress up like ice-cream sandwiches or some such. But I will now be giving you recipe for a "healthy dessert" that will fly in the face of that pet peeve.

I'm consistent like that. Always.

I compromise with my no-faux dessert rule in this specific situation because the frugalista in me is huge, I don't really understand it, but I'm pretty sure it's something deep. Like gene-deep. Like I would have to watch out for hoarder tendencies if I wasn't equally obsessed with not accumulating things in the first place, but now I'm getting distracted because the point, the POINT, is that I would probably have a heart-attack if you made that almond milk recipe and then threw away the pulp. I'm twitching just typing that.

With a little more adieu, I will tell you that these are about what you'd expect: not that amazing. The almond milk is utterly delicious, and consequently I will keep on making these in the aftermath. And Jake thinks they're as good a "tookie" as any, and I sneak them all day long and skip the Klondikes, so there's that.


Coconut Chocolate Almond Pulp Cookies

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1 c. almond pulp (left over from making two batches of Almond Milk)
1 c. dried shredded coconut
1 T. Chia seeds
2 T. Cocoa Powder (this is a guess because I do half cocoa and half carob...because well...yeah)
2-3 T. Coconut Oil
3 T. Maple Syrup

Mix all the ingredients together. If it's warm you might need to refrigerate the dough for awhile before you attempt to work with it. Form into little balls and roll in more shredded coconut. Flatten them down or don't, it's up to you, but DEFINITELY freeze them and position them between you and the ice cream. And you're done in a jif.

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Or maybe a toddler is helping you and it will take a very long time. 

Honestly, I've made so many variations on this recipe, I feel weird nailing it down. There are so many places you could go instead: peanut butter chocolate chip cookie dough bites being an excellent option. I pretty much just guessed on ALL those proportions up there and I encourage you to do the same.

There. Aren't you happy you visited The Rhodes Log today now that you're one mediocre recipe richer? I thought so.

7 comments :

  1. Kate -- looking for some help on the soured grains. I also grind all our wheat (organic) and bake all our bread. My kids LOVE it. I'm still slowly elminating other processed wheat products (granola bars, goldfish, etc.). It's harder with teenagers! But we're getting there. Anyway - I have been reading about soaking the flour before baking, but I am often baking every day, and I forget to grind the night before and soak the flour. Also, the bread recipe I really love has me proofing the yeast in the liquid before mixing it with the dry ingredients, so that prevents me from using the liquid to soak the flour. Sometimes I remember for pancakes, etc. the night before, because I can just dump the buttermilk in the flour and let it sit out overnight. Any suggestions? How do you handle soaking before you bake? Thanks!

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