Description

These almond pulp cookies are a great way to use leftover almond pulp from making almond milk. They're soft, chewy, and sweetened naturally with honey, making them a delicious and healthy treat for any time of the day.

Ingredients

1/2 cups almond pulp (leftover from making almond milk)

1/2 cup almond flour

1/4 cup honey or maple syrup

1/4 cup coconut flour

1/4 cup coconut oil, melted

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup dark chocolate chips (optional)

1/4 cup chopped nuts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the almond pulp, almond flour, coconut flour, baking soda, and salt.
In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until fully combined. If the dough feels too wet, add more coconut flour a tablespoon at a time.
Fold in the chocolate chips and chopped nuts if using.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If the dough feels too wet, gradually add more coconut flour to adjust the consistency.
Optional mix-ins like chocolate chips or nuts can be omitted or adjusted to taste.
These cookies are great for using up leftover almond pulp from homemade almond milk and can be customized with additional flavors like cinnamon or nutmeg.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Plant-Based

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg