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Best almond pulp cookies (Video!)

Chewy, easy and kid friendly- try this best vegan almond pulp cookies!

almond pulp cookies recipeHello 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.

Best almond pulp cookies

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.

Best almond pulp cookies

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!

  1. Broccoli smoothie-super healthy!
  2. Instant Pot Beef lettuce wraps (Whole30, Paleo, Keto, low carb)
  3. Old fashioned beef and vegetable soup in Instant Pot ( STEW)
  4. Air fryer roasted asparagus
almond pulp cookies
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4.72 from 38 votes

The best almond pulp cookies

Try this delicious healthy almond pulp cookies made from the almond milk leftovers pulp !
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond pulp cookies
Servings: 6 servings
Calories: 319kcal


  • 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


  • 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!



Nutrition Facts
The best almond pulp cookies
Amount Per Serving
Calories 319 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 27mg 9%
Sodium 30mg 1%
Potassium 356mg 10%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 16g
Protein 7g 14%
Vitamin A 0.8%
Vitamin C 0.5%
Calcium 13.2%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 319kcal | Carbohydrates: 26g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 30mg | Potassium: 356mg | Fiber: 4g | Sugar: 16g | Vitamin A: 0.8% | Vitamin C: 0.5% | Calcium: 13.2% | Iron: 8.5%
© 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

almond pulp cookies recipe



  1. Lisa Feinson

    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!

  2. 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!

  3. 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!

  4. 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.

  5. These are my favorite! Whenever I at them I feel like I’m eating an almond joy!

  6. crumbled and fell apart… taste good but didn’t hold.. Maybe the coconut needs to be ground up so its more fine.

  7. I followed the recipe to a t but it never bound well. I used honey as sweetener. Cooked it still but it crumbles apart when I picked it up. What could be the reason?

  8. Very good!

  9. I just made these OMG delish. I will be making them again

  10. Randalyn Kiltz

    Very good. Used 1 egg and a flax egg since I had almost 2 cups of pulp. Will be making these next time I make almond milk. May add a pinch of salt and a bit of vanilla.

  11. Very good! Tastes like an Almond Joy!! Mine are falling apart some. I increased all the ingredients a little except the egg because I had more than one cup of pulp. I debated using two eggs but didn’t think I had that much extra of the other ingredients. In hindsight, I probably should have used two eggs; however, I’m very please with the results. They may stick together better as they cool a little more and/or after refrigeration.

  12. Could you use coconut pulp instead of the shredded coconut for this? I make both Almond and coconut milk so would like to use up both.

  13. Made these tonight. I didn’t have chocolate chips, so I used cocoa powder. If you want a true treat, add espresso powder and a splash of vanilla, they intensify the flavor profile! Thanks for the recipe, glad I could put the almond pulp to use, as nuts are not cheap!

  14. What’s a serving size? I don’t see one specified on the nutrition label.

  15. Sandra hartson

    Hi what can you use instead of coconut. I really don’t like it. Thank you so much

  16. 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

  17. 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.

  18. 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

  19. 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!

  20. 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!

  21. 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!

  22. GREAT idea! I’ve thought about how to use the pulp from nut milks but haven’t actually experimented, so thank-you!

  23. I’ve always loved recipes that use ‘scraps’ that usually get tossed……satisfies that waste nothing mantra I try to live by!!!

  24. You had me at chewy and easy 🙂 I love recipes that use up almond pulp, they’re always super handy.

  25. Emily @ Recipes to Nourish

    How cool! I’ve never thought of using almond pulp like this, what a great idea. And so yummy too!

  26. Yay! Finally a recipe that uses wet almond pulp! I don’t have the patience to dry it out! Thank you!

  27. I just love to see a no-waste recipe like this one! And your cookie is so simple that any ability level will be able to make them.

  28. What a great idea, so resourceful! They look perfect, like a trail mix cookie; yum!

  29. I love creative uses for leftovers that would otherwise go in the trash or compost!

  30. Such a great way to not let anything go to waste! I make nut milk all the time so I need to try this one.

  31. Love this idea for zero waste when making almond milk! Great idea!

  32. Great idea! I’m wondering what I could use instead of the syrup that would be keto compliant.

  33. Sheena Williams

    What is almond pulp, where do I buy it or how does one make it. Thanks

  34. These were delicious! I’ve been trying to find a go-to recipe to use up all of my almond pulp from making almond milk and this recipe is the winner! I didn’t have chocolate chips and I added a little cinnamon. They were fantastic!

  35. 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.

  36. Oh my gosh – I REALLY want to eat that bowl of cookie dough!

  37. 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.

  38. What a great way to use leftovers after making almond milk! I love no-waste recipes!

  39. MMmmm! I love almond and coconut as a combination! I think these are cookies I’d enjoy making and eating!

  40. 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.

  41. 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.

  42. Nice and simple recipe with lots of flavor! The use of maple syrup and coconut shreds is intriguing, a must try for sure!

  43. 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!

  44. 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!

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