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Best almond pulp cookies (Video!)

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Chewy, easy and kid friendly- try this best vegan almond pulp cookies!

almond pulp cookies recipeHello 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.

Best almond pulp cookies

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.

Best almond pulp cookies

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!

  1. Broccoli smoothie-super healthy!
  2. Beef and vegetable soup in Instant Pot
  3. KETO cookies— with almond flour!
almond pulp cookies
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4.64 from 61 votes

The best almond pulp cookies

Try this delicious healthy almond pulp cookies made from the almond milk leftovers pulp !
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond pulp cookies
Servings: 12 servings
Calories: 162kcal

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

Calories: 162kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Tried this recipe?Follow me at @Myberrymaple and tag #berrymaple!
© 2018 BerryMaple. All rights reserved. All images & content are copyright protected. If you want to share this recipe or photos, please provide a link back to this post for the original recipe

almond pulp cookies recipe

 

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Recipe Rating




Nancy

Sunday 21st of February 2021

Thanks so much. I made these and took a few liberties since I am not vegan. I used duck eggs, skipped the maple syrup and used stevia and black cherry preserve to sweeten. I added in a little ghee, cacao powder, and cacao butter. They were great. Thanks for your ideas!!

Vegan_hen

Wednesday 20th of January 2021

I too looked at all the comments about these cookies that I was very excited to try. So I ended up using 107 g of wet almond pulp, 1 Tbs almond butter, 1/4 cup of chocolate chips, 1/8 teaspoon cinnamon, 2 Tbs currents, 1/8 tsp pink salt, 1/4 teaspoon vanilla, 1 flax egg, 1 cup of coconut shreds, flattening them very well and baking them for 30 minutes. They came out great! My next try will be with 1/2 cup coconut and 1/2 cup rolled oats.

Nicole Special

Friday 15th of January 2021

I just made these last night. I did a few tweaks after reading the reviews. I added a splash of vanilla, a dash of pink salt, one teaspoon of almond butter, and 1/2 teaspoon of coconut oil, and used two pastured-raised eggs. Your basic cookie recipe is the best one I have tried so far using almond pulp. Also my cookies did NOT fall apart. I will make these again following you basic recipe next time, other than the flax eggs as I am not vegan anymore. Thanks for your time and effort.

Natalie

Thursday 24th of December 2020

I always make this recipe with my leftover nut pulp from making nut milk - any kind really. I've used almond, hazelnut, pecan, walnut... The chocolate chip version is delicious, as well as both the raisin, and the dried cranberry version. I use a regular egg instead of chia egg.

Gracie

Wednesday 21st of October 2020

I made this recipe substituting the chia egg with a real egg and the chocolate chips with cranberries. I also used unsweetened coconut. The cookies came out amazing! They were chewy, browned perfectly, stayed together nicely, and had just the right amount of sweetness. I will make these again and again.