Ah, Chocolate! Always my weakness. This kind of loaded dessert was a weekly indulgence for me. After I was diagnosed with MS, I chose to follow a low saturated fat, dairy free (almost vegan) diet that keeps my MS in remission. I haven’t eaten chocolate since. I do indulge in home made chocolate cakes or brownies from time to time though.

This recipe is for chocolate cookies, though the consistency was more like a moist cake.

The main ingredient was almond pulp, left over from making home made almond milk. Almond pulp is wonderful in this recipe, it adds a unique texture and moistness that really made this decadent! You can read about how I make almond milk here.

RECIPE:

Makes about 15 large cookies

Preparation time: 15 mins

Baking time: 12 mins

Ingredients:

4 cups almond pulp

1 cup cocoa powder

1 tbsp instant coffee powder

1 tsp baking soda

1/2 tsp salt

1/2 cup EVOO

1 cup sugar

1 tsp vanilla essence

1 egg

Method:

Preheat oven to 350 F. In a large bowl mix the EVOO, sugar, vanilla essence and egg. In another bowl mix the dry ingredients; the almond pulp, cocoa powder, coffee, baking soda, & salt. Bring both mixtures together to form a soft dough.

My dough turned out to be a bit on the wet/moist side. If you like yours a bit more firm, you could add a handful or two of rolled oats. The moisture in the dough will depend on how moist your almond pulp was. I did not dehydrate mine. I used it after it had been resting in the refrigerator for a couple of days after making almond milk.

Shape your cookies as desired and lay on parchment paper. They need to bake at 350 F for 12 mins.

I teamed up my cookies with ‘So Delicious’ soy milk chocolate nice cream and sliced almonds.

I hope you enjoy this recipe, I sure did! It took me back to my ‘chocoholic’ days. And I do think this is a safe, healthy way to indulge without compromising on taste!