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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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Louca
Saturday 15th of August 2026
Now that I have loads of these delicious cookies in my freezer, I have had to stop eating nuts for a while. Can I replace the almond pulp with tiger nut pulp instead?
Tatiana
Sunday 16th of August 2026
Good news: tiger nut is a tuber, not a true nut, so it's a great swap! It's a bit drier than almond pulp, so add a touch more moisture or fat to keep the dough from crumbling. Test a small batch first, but it should work beautifully!
Suzanne Doeren
Monday 10th of August 2026
This is the first almond pulp recipe I’ve made that I have actually enjoyed. Thank you. I used an egg and they baked like a cookie. Thank you.
Tatiana
Thursday 13th of August 2026
You just made my day! Almond pulp can be so tricky to work with, so I'm thrilled this one was finally a winner. And love that the egg gave you a cookie texture, such a great tweak. Thanks for sharing!
Louca
Wednesday 8th of July 2026
I have SOOOO much almond pulp lying around. Is it possible to freeze these cookies?
Louca
Thursday 9th of July 2026
@Tatiana, that’s great to know thank you. Now I can always have a new batch of cookies ready when I want them. I’ll add in different seeds or dried fruit etc each time to keep things interesting! 😊
Tatiana
Wednesday 8th of July 2026
Yes, absolutely! These almond pulp cookies freeze really well. Let them cool completely, then store them in an airtight container or freezer bag (you can layer them with parchment paper so they don't stick together). They'll keep in the freezer for up to 3 months. Just thaw at room temperature for a bit when you're ready to enjoy
Kathryn
Saturday 28th of March 2026
I use Mylky to make my almond milk. The mix with this recipe was too fluid so I added 1 cup of almond meal (I have some that I need to use up) and 1/2 cup flour. I also added a decent amount of dark chocolate chips because I felt like it. I baked for 10mins and let the cookies cool on the baking tray so they could bind a little more as they cool. Will be baking these again.
Carolyn
Tuesday 22nd of July 2025
I just tried the recipe and I also made a few changes. I used one cup packed fresh almond pulp, chia egg, 1/2 cup unsweetened coconut and 1/2 cup walnuts, 2 TBSP maple sugar and 1 TBSP cinnamon sugar and 3 TBSP avocado oil. Baked at 350 for 25 minutes. No crumbly cookies.