Naked Chocolat Chip Cookies

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Screen Shot 2014-11-05 at 12.42.31 pmWhat’s great about them:
Cacao is loaded with ingredients that help to provide sustained energy and to support the endocrine and immune systems. Cacao is rich in magnesium and antioxidants that assist with muscle repair and recovery. Almonds are high in magnesium and potassium that is essential for muscle and nerve function. Almonds are also rich in vitamin E, an antioxidant that helps protect the body against free radicals as well as protein to help sustain lean muscle and repair the body. Macadamia nut oil is a beautiful tasting, velvety sweet oil that is a rich source of antioxidants and heart healthy monounsaturated Oleic fatty acids similar to olive oil. Macadamia is perfect to support skin health, heart health and over all wellbeing.
1 cup Naked Chocolat Almond Mylk Pulp – from 1 batch of Naked Chocolat Almond Mylk
 cup organic desiccated coconut
2 tablespoon Healthy Chef Naked Chocolat or good quality cacao powder
1/4 cup macadamia nut oil (see notes)
1/4 cup organic maple syrup, honey or brown rice syrup
pinch sea salt
1/2 teaspoon vanilla bean paste or extract or a few pods from 1 vanilla bean
100 g good quality dark chocolate 70 % or over.  I used Lindt 70 % dark chocolate in mine
Preheat your oven to 140 C / 284 F  (fan forced) 160 C / 320 F (no fan)
Combine 1 cup of Naked Chocolat almond mylk pulp with the coconut, Naked Chocolat, macadamia nut oil, maple syrup, sea salt and vanilla bean.
Mix well until combined and the mix is aromatic and chocolatey.
Chop the chocolate into small pieces with a large knife and mix through the cookie dough.
Scoop small delicate portions of cookie dough out onto a baking tray lined with baking paper.  I used a small ice cream scoop for mine – pressing down into the scoop and releasing it onto the baking paper so the cookie dough holds together nicely on the tray.
Bake for 30 – 35 minutes then remove from the oven to cool.
You may be tempted to leave the cookies in for longer – but they start to harden as they cool…the overall finished texture needs to be moist and delicious on the inside.  For a crunchier cookie leave in the oven an extra 5 minutes.
Store in a glass jar and enjoy with a glass of Naked Chocolat Almond Mylk.
Makes 20
Teresa Cutter “the healthy chef” is one of Australia’s leading authorities on healthy cooking.
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