Almond Chocolate Chip Cookies Recipe
This recipe uses almond pulp in place of eggs.
Overview
Total time: 17 M 10 S
Servings: 15
Calories: 180
Ingredients
- 1 1/4 cups almond pulp
- 1/2 cup coconut oil
- 1/2 tsp. kosher or sea salt
- 1/2 tsp. baking soda
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 0. 5 cup whole wheat flour
- 3/4 cup oats
- 0.66 cup carob chips or semi-sweet chocolate chips
Nutritional Information
- Serving Size: 2 cookies
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 121mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 5g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add almond pulp, coconut oil, salt, baking soda, brown sugar, vanilla extract, and almond extract to WildSide+ jar and secure lid. Select "Batters."
- Add flour and oats to jar and secure lid. Press "Pulse" 5 times.
- Fold in carob or chocolate chips.
- Place tablespoon servings on a parchment paper-covered cookie sheet.
- Bake 15-17 minutes.
I don’t have a batter option
Blend on a Medium to Medium-Low speed for 30 seconds. For future reference, you can see blend cycle conversions here: http://www.blendtec.com/blo… Happy blending!
made these – used regular flour instead of wheat flour because that’s what I had – they are GOOD!
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