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 turned out to be so yum! I subbed 1 cup shredded coconut with chopped pecans (did not have coconut shreds on hand) and added subbed 1/2 cup of chocolate chips with 1/4th cup unsweetened chocolate chips and 1/4th cup dried cranberries. Perfect for breakfast. Thanks!!!
I used coconut pulp and the other measurements of ingredients exactly and the other instructions;however, they were crumbley. The crumbles tasted great. I am using the crumbles over my yogurt.
@Victoria Settle, what a great idea. I had a similar experience and am baking the rest of the batter in one loaf. I will then crumble into a jar and use like granola. Thanks for the inspiration!
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!!
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.
@Vegan_hen, thanks I will try this next time coz this time I follow this recipe it is quite dry. I added more white egg and changed coconut to alomond. How many picese do you make for your recipe?
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.
@Nicole Special, I think the real eggs help them not fall apart as they are a binder. I might try apple sauce or banana with the chia eggs to see if they hold together better.
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.
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.
The cookies itself taste really really good but they didn't hold together and were way too soft for me so they had to be eaten with a spoon, but if you ignore that bit they tasted amazing. Besides, I think the too-soft cookies had something to do with my pulp being a little too wet.
We love these cookies and my husband can't stop eating them fresh from the oven. I haven't had the problem of the cookies crumbling. I add walnuts and a little more maple syrup and cook then a bit longer than 30 minutes. Just watch them until they look like how you want them. I make these all of the time when I make my almond milk.
Made these....to die for! Added almond butter, date syrup, organic oats, cinnamon, vanilla and eggs. Ate myself silly! Thanks...