Description
Delicious and healthy almond pulp cookies made from leftover almond pulp, almond flour, and natural sweeteners. These cookies are nutritious, gluten-free, and perfect for a wholesome snack or dessert. Featuring optional dark chocolate chips and chopped nuts for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1/2 cup almond pulp (leftover from making almond milk)
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Ingredients
- 1/4 cup dark chocolate chips
- 1/4 cup chopped nuts
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 the cookies from sticking.
- Mix dry ingredients: In a large mixing bowl, combine the almond pulp, almond flour, coconut flour, baking soda, and salt. Stir to evenly distribute all dry components.
- Combine wet ingredients: In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract until smooth and well incorporated.
- Form the dough: Pour the wet ingredients into the dry mixture and mix thoroughly until fully combined. If the dough is too wet, add additional coconut flour one tablespoon at a time until the dough is manageable.
- Add mix-ins: Gently fold in the dark chocolate chips and chopped nuts, if using, to evenly distribute them through the dough.
- Scoop and shape cookies: Spoon tablespoon-sized portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart. Flatten each cookie slightly using the back of a spoon for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- You can substitute honey with maple syrup to make the cookies vegan.
- Almond pulp can be used fresh or dried; fresh pulp tends to yield softer cookies.
- For a nut-free variation, omit the chopped nuts and use sunflower seed butter instead of almond flour.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
