- 9
Ingredients
- 1/4 cup softened, not melted, coconut oil or vegan butter
- 1/3 cup maple syrup or agave
- 2 tablespoons coconut sugar (light brown sugar or other granulated sugars will also work)
- 2 teaspoons vanilla extract
- 1 1/2 cups dehydrated almond milk pulp flour (or blanched almond flour)
- pinch sea salt
- pinch baking soda
- 1 cup semi-sweet mini chocolate chips
Preparation
Step 1
Every week I make at least one quart of almond milk, if not more than that. For a while now I have been taking the leftover almond milk pulp and immediately placing it in the dehydrator and drying it out, then I give it a few quick pulses in the food processor before add it to a jar in the fridge.
I usually just add it to granolas or cereals, sometimes muffins or other baked goods, but mostly I have just been collecting a ton of this almond pulp flour, waiting to come up with the perfect use for it.
I add a whole vanilla bean to my almond milk, so my pulp has these beautiful tasty flecks of the vanilla bean in it, that makes these cookie dough bars all the more better. If you don’t use vanilla bean in your almond milk, consider adding another teaspoon or two of the vanilla extract to your dough. Additionally, I found the secret to really getting these bars to taste like the real thing, is a pinch or two of baking soda, found in most traditional chocolate chip cookie doughs. That is one of those subtle nuances to this recipe that to me, takes it to that next level and really has this tasting like the traditional cookie dough you remember from being kid.
Add the dehydrated almond pulp flour to your food processor or blender and process until it is finely ground powder.
makes 9-16 bars, depending on how you cut them
Line an 8×8 inch baking pan with two pieces parchment paper going in opposite directions. Lightly grease.
In a large mixing bowl using a hand mixer or whisk, mix together the vegan butter (or coconut oil), agave, sugar and vanilla, until it’s soft and fluffy.
Add the almond flour, sea salt and baking soda. Mix until well combined. Stir in the chocolate chips by hand.
Place into the freezer for at least 2 hours. This makes these bars super easy to cut. Once out of the freezer, allow them to come to room temperature for about 10 minutes. Cut into whatever size bars you would like.