After successfully making my first batch of almond coconut milk, I was left with about two cups of moist almond and coconut meal…what to do with it? Apparently there are many things that can be done with this by-product of DIY almond milk so I opted for the almond coconut chocolate chip cookies from Minimalist Baker and originally from Sprouted Kitchen’s book The Sprouted Kitchen: A Tastier Take on Whole Foods. I took a quick peek at the online recipe list at Sprouted Kitchen and I think that I will be paying them a few more visits…
So about 10-30 on Saturday night, between movies, I decided to have a crack at these cookies, not so much because I had the munchies – certainly nothing that an apple didn’t take care of – but just to see how they came out…I did modify the recipe around the meal that I had to hand but you can see the original on the link above…
What you need:
Two cups of ground almond coconut meal
A quarter cup of dark chocolate chips
Three tablespoons of coconut oil
A third of a cup of brown sugar
Half a teaspoon of baking powder
A quarter teaspoon of salt
Half a teaspoon of vanilla extract
I left out the half cup of coconut because I already had this blended in with the almond. One of the attractions of this recipe was that it called for the expenditure of dark chocolate chips: I have some that I bought for a chocolate bread puddings but found I much much preferred this with white chocolate so the Minimalist Baker recipe offered an opportunity to expend an item that had been sitting around the pantry for some time, unused…
What you do:
In a large mixing bowl, stir together almond meal, dark chocolate chips, baking powder, salt and sugar.
In a separate bowl, beat egg until uniform in colour and doubled in volume.
Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 190 C.
Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
Bake until edges begin to brown, 7-10 minutes.
Remove from oven and let cool before serving.
Less some scorching around the edges where excess oil leaked from the cookies and didn’t like direct exposure to the heat of the oven, these first time cookies came out really well. They are firm although soft in the middle and very chewy due to the high content of almonds and coconut, undiluted by flour as in a ‘normal’ cookie.
These would be a great snack for a days walk in the Park.
Next time I will:
Warm the coconut oil so that it will, in its liquid form, blend better with the egg. I don’t think that chunky oil affects the outcome but it looks better and ensures an more even spread across the individual cookies on the tray.
Only use two spoons of coconut oil: the original recipe may be based on an assumption that the meal is dry however mine was still moist from the wringing process. As a result the cookies were quite moist and ‘bleed’ oil on to the baking tray in the oven where it scorched under the heat of the elements.
Reduce the heat by about 20 degrees to reduce any incidence of the coconut oil scorching and also to allow the cookies to bake through.
Plan on baking the cookies longer. The stated baking time in the recipe was only 7-10 minutes: 20-30 minutes was my experience. Aggravating this is the fact that, being of the male persuasion and not advantaged for multi-tasking, when they weren’t ready in the advertised 7-10 minutes, I started doing something else and kinda forgot about them for a while.
Dispense with the chocolate chips: the taste is lost between the flavour of the almonds and coconut. I may use them one time more just to expend them and then that’s it.
Leave the mix overnight in the fridge to gel. I’m not sure that it will make any difference and the recommended minimum 30 minutes worked out OK this time, but it may allow for a firmer cookie.
After my more successful second attempt at making my own almond coconut milk, I tried this recipe again.I specifically wanted to reduce or eliminate the sugar content, and reduce the coconut oil so that it didn’t leak out of the cookies and burn in the oven. To prevent the burning, I also shaved about 20 degrees off the cooking temperature.
I replaced the brown sugar with a banana and reduced the coconut oil from three tablespoons to two. The result was a drier cookie more akin to shortbread in texture and taste, i.e. quite dry, and also lacking the crunchy coconut texture of my first batch. Hmmm…the loss of the coconut effect may be due blending the coconut and almonds with the water thus breaking the coconut down more so next time I will add a little coconut. The extra dryness may be due to the reduction in oil so I will return to three spoons to see how that goes; and I will use some coconut sugar with the banana to crank up the sweetness a tad.
I’m going to be making my own almond and coconut milk every few days so I was have plenty of opportunities to experiment and get these perfect before moving onto something else to do with the meal left over from the ‘milking’ process…
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