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. Original recipe from Tasty Yummies
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
- 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.
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.