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recipes ∙ 7
COOKIE DIRECTIONS
Preheat oven to 350°F. Combine all of the ingredients with a hand mixer in a
large bowl. Roll out dough onto a parchment-lined cookie sheet and bake for
10-15 minutes.
Alternatively, to make regular cookies, shape the dough into balls (about 2
tablespoons each) and arrange on a parchment-lined baking sheet. Bake for 10
minutes or until cookies start to brown on the edges.
ICE CREAM DIRECTIONS
Whisk the coffee concentrate and melted chocolate together. Place mocha mixture
and all other ingredients into a blender. Blend until smooth. Pour mixture into an ice
cream maker and process according to manufacturer’s instructions. Lightly pack ice
cream into a storage container and freeze for at least an hour.
COOKIES:
•
1¼ cups quick oats
•
½ tsp salt
•
½ tsp ground cinnamon
•
½ cup almond butter
•
2 tbsp honey
•
1 large ripe banana, mashed
•
½ tsp almond extract
•
¹⁄
₃
cup dark chocolate chips
ICE CREAM:
•
¹⁄
₃
cup dark chocolate chips, melted
•
½ cup cold brew coffee concentrate,
room temperature
•
1 12 oz pack silken tofu
•
¼ cup honey
•
1 tsp vanilla extract
•
¼ tsp sea salt
Mocha
CHIP
