Every week I make at least one quart of homemade 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.
These raw chocolate chip cookie dough bars are the answer!! I have been making something kinda similar for a while now, with blanched almond flour and I would usually make a single serving in a bowl. A simple way to handle those sweet cravings at the end of the day. That is, until I came across this recipe on Pinterest, which gave me the idea to make it into bars. Which is also when I thought this would be the perfect use for all of the dehydrated almond pulp.
These cookie dough bars are grain-free, egg-free, easily made vegan, they are safe-to-eat raw, and they taste just like the real deal, usually made with eggs and butter. Now, I generally prefer to eat dairy-free, but since I am lucky to not have a dairy intolerance or allergy, I can be a bit lax on this. Good grass-fed organic butter is one of those things I keep on hand for special uses. If I am having a fried egg, I want it cooked in a teaspoon of butter, grilled corn just isn’t the same without a little melted butter and so on. But generally I prefer to bake dairy-free most of the time. That said, I have found that these bars are amazing and taste most like the real thing when they are made with some good quality grass-fed butter (local if you can find it) and for me, it is a fine time to indulge a little. I can tell you though that they are also insanely delicious with softened coconut oil, which I have made several times and really enjoy, as well. If you are vegan, you can also easily substitute your favorite vegan butter.
Raw chocolate chip cookie dough is one of those things that will forever make me happy and will always bring out the child in me. I still remember my mom making chocolate chip cookies and us begging for some of the dough. Such a treat.
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.
Dehydrating Almond Milk Pulp Into Flour:
In a dehydrator:
Arrange the almond milk pulp in a single layer in your dehydrator. Set the temperature to around 115ºF or so. Dehydrate until hard and dry. Approximately 8-12 hours.
In the oven:
Line a baking sheet with parchment paper and arrange the pulp in a even layer. Set the oven to it’s lowest temperature (preferably somewhere around 100ºF) 4-8 hours, checking every so often, especially if your temperature is a bit higher. Alternatively you can just leave the pulp day or two in the oven, with it turned off.
Add the dehydrated almond pulp flour to your food processor or blender and process until it is finely ground powder.
Store in an airtight jar or container in the refrigerator
[print_this]Raw Chocolate Chip Cookie Dough Bars – Gluten-free with Vegan Options
makes 9-16 bars, depending on how you cut them
Inspired by this recipe from Averie Cooks
- 1/4 cup softened, not melted, unsalted organic grass-fed butter, coconut oil or vegan butter
- 1/3 cup honey (maple syrup or agave to make vegan)
- 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
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 butter (or coconut oil), honey, 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.
Press the dough into the prepared pan, pressing it firmly and evenly in with a spatula or your hands.
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.
Serve immediately or store, in an airtight container, in the fridge or freezer. [/print_this]
PLEASE NOTE: I am sure this isn’t a truly “raw” recipe, given some of the various ingredients used. This description is more referring to the dough being unbaked and mimicking traditional “raw” cookie dough.
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