Description

These Healthy Almond Pulp Cookies are a nutritious and delicious way to use leftover almond pulp from making almond milk. Featuring natural sweeteners, nutrient-rich almond flour, and optional dark chocolate chips and nuts, these cookies offer a wholesome treat perfect for snack time or dessert. They are naturally gluten-free, dairy-free, and refined sugar-free, making them a great choice for anyone seeking a guilt-free sweet indulgence.

Ingredients

Scale

Main Ingredients

1/2 cup almond pulp (leftover from making almond milk)
1/2 cup almond flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract

Optional Additions

1/4 cup dark chocolate chips (optional)
1/4 cup chopped nuts (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
Mix Dry Ingredients: In a large mixing bowl, combine the almond pulp, almond flour, coconut flour, baking soda, and salt. Stir until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract to create a smooth wet mixture.
Mix Wet into Dry: Pour the wet ingredients into the dry ingredients bowl and mix thoroughly until fully combined. If the dough feels too wet or sticky, add more coconut flour one tablespoon at a time until the dough reaches a manageable consistency.
Add Optional Ingredients: Fold in the dark chocolate chips and chopped nuts if you are using them. This step adds extra flavor and texture to the cookies.
Shape Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon to help them bake evenly.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn a golden brown, indicating they are done.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

Make sure almond pulp is well drained before using to avoid soggy cookies.
Adjust sweetness by choosing honey or maple syrup, or reduce quantity if preferred less sweet.
Additional coconut flour may be needed depending on moisture content of the almond pulp.
These cookies keep well in an airtight container at room temperature for up to 5 days.
Can be frozen for up to 2 months; thaw at room temperature before serving.
For a vegan option, use maple syrup instead of honey.