I've been making these cookies quite a bit! They use up the leftover almond pulp from making almond milk (2 C water and 1 C almonds, blended and strained). These are a great breakfast cookie as they are pretty starchy and not too sweet. No flour so they are gluten free, and they are vegan.
The lucuma or maca are optional, but are a great way to add superfoods to your diet. I really like the combination of lucuma and maca with chocolate.
METHOD
Mash together until combined:
1 C almond pulp (from making almond milk)
1/4 C cocoa powder
optional 1 - 2 TB lucuma or maca powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Now add and mix until combined:
1 TB melted coconut oil
1 TB maple syrup
Pour in some vegan chocolate chips.
If the mixture is too dry, add a tablespoon of almond milk or more maple syrup.
Shape into small flattened balls on a cookie sheet.
Bake at 350 F for 25 -30 minutes or until no longer totally gooey inside.
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