Description
These Healthy Almond Pulp Cookies are a delicious way to use up leftover almond pulp from making almond milk. These cookies are gluten-free, dairy-free, and refined sugar-free, making them a guilt-free treat for any time of day.
Ingredients
Scale
Main Ingredients:
- 1 cup almond pulp (well-drained)
- 1/2 cup rolled oats
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Optional:
- 1/4 cup dark chocolate chips or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large mixing bowl, combine almond pulp, rolled oats, almond butter, honey or maple syrup, vanilla extract, cinnamon, baking soda, and salt. Stir until a thick dough forms. Fold in chocolate chips or raisins if desired.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly. Bake for 15–18 minutes until edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure almond pulp is well-drained to prevent excess moisture in the cookies.
- Best enjoyed within 3 days; store in the fridge for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg