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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These taste delicious but you have to eat them with a spoon. The cookies never hold together for me, I've tried this recipe at least 3 times, always coming back to it thinking "maybe it will work this time". It doesn't, but if you don't mind spoon feeding, they taste incredible.
Good taste, but too crumbly.
For those of us who the cookies were too crumbly: I added a tbsp of coconut oil, an extra egg and baked them for 55min at 350 and they had more form. Great flavor too
I think it was easy, cool, fun & fast recipe. Love it & looking foward to more and new recipes.
I wish I read the comments before I tried baking these cookies. As many people report, the cookies do not hold shape and crumble apart.
Even when making the dough it was not sticking, so I ended up adding coconut oil and peanut butter and it still just crumbled. The cookies are soft and crumbling, but the taste is fine.
I used chia egg as stated in the recipe.
Might use the crumbly cookies as a topping for yogurt, as I hate food waste, but this recipe did not work for me.
Same here, they didn’t brown & fell apart too easily. Pretty disappointing.
Was so disappointed they fell apart I used a real egg not flax and also landed up using a bit of almond flour because I felt they were a bit wet. Any suggestions as to get them to bind more and not crumble I left them longer in the oven as well?
I made these last night as I had so much almond pulp to use after making milk. Delicious! I used aquafaba as the binder, popped some almond butter in there for more smoothness. I love them!
Thank you! Glad you liked it!
How much aquafaba did you use?
These cookies are delicious! I doubled the recipe but forgot to double the chia egg...some fell apart. I rolled them into balls like an energy bites. The crumbles I will use to top ice cream or just straight up in a bowl with milk. Love reading all the comments and different flavors readers came up with. Thank you so much for sharing this recipe. It is a keeper!
I used flaxseed instead of chia and it worked fine! Delicious cookies. My pulp was dried and ground in blender. I store it as meal in the fridge. I was concerned it would be too dry so I added 1/2 c. peanut butter. SOOO good. I have another batch in now, but no peanut butter. Added about 1/4 c. of my almond milk and made a thumb print and put home made lemon marmalade in the center. It is smelling good in my kitchen!
What great flavor... but mine too were dry and crumbly, and didn't really brown. I used a flax egg. Next time I'll try a bit less coconut .. and maybe make them smaller and thinner. Anyone else with ideas. I really like the no egg recipe.