Best almond pulp cookies (Video!)
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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 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
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Hi what can you use instead of coconut. I really don't like it. Thank you so much
Hi! I never tried to make it without coconut before, sorry
Hi Sandra,
I just made these and substituted 1 cup of oats for the coconut. I am also not a shredded coconut fan and couldn't for the life of me seem to find a recipe with almond pulp that didn't also include coconut. I also added about a tablespoon of almond butter and used a real egg instead of a chia one.
You'll get a kick out of this... I made almond milk so was trying to find a recipe for the pulp, found this ran to the store came back made a double batch went to pick up the cookie and it crumbled apart... ALL of the cookies fell apart.... Later i noticed i forgot to put the eggs in... so now i have a container of cooked coconut, almond pulp,choc chip, maple syrup crumbs...next time i wont forget the eggs! haha
Haha, dont forget next time!:)
I tried this just now. They have become soft and not crispy as I had expected. I used chia seeds instead of eggs since I don't like the smell in cookies. The taste is awesome though.
Thanks for the inspiration! I had this combo: 2 cups almond pulp 1 cup shredded coconut 1 cup homemade granola 1 cup puffed rice cereal 1 juicey organic lemon (about 1/3 cup) 1/3 cup honey 1/3 cup almond butter 3 tablespoons vanilla extract 2 teaspoons allspice
I made these last night with my leftover almond pulp. I LOVED the taste but my consistency was a little off. They were a little crumbly and the middle was a little too moist but the edges were starting to burn. They still taste wonderful so it wasn't a failure by any means, but do you have any tips on what I may have done wrong? Thanks for sharing!
Thank you! The only thing coming to my mind is ...maybe you shaped them too large? Next time try to spread each cookie a bit wider on the cookie sheet 🙂
Thanks for this recipe, so easy and quite good.
I used 1/4 cup sweetener (50:50 Maple syrup and coconut nectar) and for egg I used flax egg (should've used 2 flax eggs or tried chia).
So good!
Thank you! Coconut nectar is so good 🙂
What an amazing idea!! I've used my almond pulp a few different ways but never thought to make it into cookies. These look so good!
GREAT idea! I've thought about how to use the pulp from nut milks but haven't actually experimented, so thank-you!
I've always loved recipes that use 'scraps' that usually get tossed......satisfies that waste nothing mantra I try to live by!!!
You had me at chewy and easy 🙂 I love recipes that use up almond pulp, they're always super handy.