Best almond pulp cookies (Video!)
This post may contain affiliate links.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 tablespoon chia seeds + 2.5 tablespoon 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
- ⅓ Cup Maple syrup
- 1 Chia Egg ( see post for instructions)
- ½ 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
© 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
These are delicious! I added 1/4 cup more maple syrup as my coconut was unsweetened, as well as a chia egg. Very good! I ate almost half the batch.
I am glad you liked it, thank you !
Oh my gosh - I REALLY want to eat that bowl of cookie dough!
What a great idea, I hate wasting anything in the kitchen. I don't do almond milk, but I have friends who do. I have heard them talk about looking for ways to use that pulp.
What a great way to use leftovers after making almond milk! I love no-waste recipes!
MMmmm! I love almond and coconut as a combination! I think these are cookies I'd enjoy making and eating!
Oh my god, what a great idea! Now I feel silly for always throwing away almond pulp after making almond milk. I'll definitely make these cookies after I make almond milk next time.
I have never made homemade almond milk, so I wasn't even sure what almond pulp was. This is a great idea...why throw something away that makes great cookies.
Nice and simple recipe with lots of flavor! The use of maple syrup and coconut shreds is intriguing, a must try for sure!
This is a brilliant idea to avoid wasting all that luscious pulp that is left over! And who doesn't love adding chocolate! These sound delicious. Must try ASAP!
thank you!
This is a brilliant idea for using almond pulp, and I would not be able to resist the chocolate chips either 🙂 And the photos look so tasty!
thanks a lot!
Since there are comments of "falling apart" I will use our roasted maple-ginger walnut butter that we make and sell at farmer's markets.