Description
These Healthy Almond Pulp Cookies are a delicious way to use up leftover almond pulp from making almond milk. They are soft, chewy, and packed with almond flavor, making them a perfect gluten-free and dairy-free treat.
Ingredients
Scale
Main Ingredients:
- 1 cup almond pulp (well-drained)
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the Ingredients: In a medium bowl, combine almond pulp, maple syrup, almond butter, vanilla extract, cinnamon, salt, and baking soda. Fold in chocolate chips.
- Shape the Cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten each cookie gently.
- Bake: Bake for 15–18 minutes until golden on the edges. Cool on the pan before transferring to a wire rack.
Notes
- Ensure almond pulp is well-drained but slightly moist, not dry like flour.
- These cookies are soft and chewy.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
