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 them?
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 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!
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Try this delicious healthy almond pulp cookies made from the almond milk leftovers pulp !
- 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!
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