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Chewy, easy and kid friendly- try this best vegan almond pulp cookies!
Hello everyone, today I am going to show you the recipe for the best almond pulp cookies !
What do you usually do with the almond pulp leftover from the homemade almond milk you make? Well, we do cookies.
I try to keep them as healthy as possible, but can’t really fight myself with adding some chocolate chips( dark chocolate!). My kids loooove this cookies as much as they love homemade almond milk.
They are easy to make and very easy to eat. Ask my kids! The whole process will take you no more than half an hour from start to finish.
The sweetener is your personal choice. You can keep the maple syrup like i did here, or use date syrup or even agave if you would like.
How to store almond pulp cookies?
Well, we never have leftovers. But, you can make a double batch and use them as a snack or even put in to your kids lunch box. Store them in the fridge in a airtight container. Or optionally in a ziplock bag– takes less space! A great and healthy snack on a road trip too.
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How to make a chia seed egg.
If you dont like eggs in your cookies, you can substitute it with a chia seed “egg”. It is very simple to make.
The secret formula is 1 Tbsp chia seeds + 2.5 Tbsp water. Mix it in a tiny bowl and leave for about 5 minutes. The mixture should be thick and looking a bit like gel. Thats it!
In addition to that, you can switch chocolate chips to raisins or dried cranberries. Well, if you want to make almond pulp cookies even more kid friendly, add white chocolate chips. But i think i will stick with dark chocolate.
So, ready?…let’s go!
Looking for more healthy recipes? I have more!
- Broccoli smoothie-super healthy!
- Beef and vegetable soup in Instant Pot
- KETO cookies— with almond flour!
The best almond pulp cookies
Ingredients
- 1 Cup Almond pulp Wet
- 1 Cup coconut shredded
- 1/3 Cup Maple syrup
- 1 Chia Egg ( see post for instructions)
- 1/2 Cup Dark chocolate chips
Instructions
- Preheat oven to 350F
- Mix all the ingredients in a medium bowl
- Cover the cookie sheet with parchment paper and cover with coconut oil spray
- Scoop the dough with the spoon and lay it on the sheet. Press on top
- Cook for about 20 min or until golden in color
- Enjoy cold or warm!
Video
Nutrition
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Sophia Rose
Sunday 22nd of September 2024
Wonderful in theory! …With a little experimentation I improved upon the base (to my own liking and personal preferences),. I added pepitas, cacao nibs (instead of choco chips), a smidge of almond buttah, and I used a bit of flax in addition to the chia egg for binding purposes,.. I smooshed em pretty thinly and baked them for 30ish minutes (maybe a tad longer,.) They’re very yummy and satiating,. I intended to tinker around a bit more with my remaining pulp am excited to continue to use this base moving forward. Mahalo for sharing!
Judy M
Thursday 1st of August 2024
I made these with some adjustments. I used an egg. I am low-carb, so I can’t use maple syrup. I used a sugar free maple syrup and some liquid monk fruit sweetener.
They were a little loose. Still very good.
I noticed that you have a keto almond bread on your website. So I was wondering If you had some tips for making them more firm. Maybe add an egg white? So that it’s one and a half eggs?
Jayme
Sunday 26th of May 2024
These are outstanding. I made them exactly as instructed and they turned out firm and way better than I was expecting. I will definitely be making these after I make almond milk. Thanks!
Wendy
Sunday 13th of August 2023
I made these today, and I’m glad I found this recipe! I made my first-ever batch of almond milk in my Vitamix today, and needed to use the pulp. I made this recipe as listed, although I used a whole egg instead of the chia egg. I had them on the parchment, ready to go… and realized I had left out the maple syrup. Argh! So I just sprinkled them with turbinado sugar and baked them anyway. I love them! My coconut was sweetened, since that’s what I had, so the cookies are sweet enough for our palate. I’m going to experiment with your base recipe, but I am very happy I found this!
Donna Pickholtz
Wednesday 29th of June 2022
Thanks a bunch for this recipe! We make our almond milk and have lots of almond pulp to use. This was easy to make and so good! I do bake them longer though, an hour using the convection, and I don’t open the oven. I just turn it off and leave them overnight. Really helps hold the cookies together. I scooped 1/3 cup and flattened it some. They look like those big Crumbl Cookies.