Description

These Healthy Almond Pulp Cookies are a delicious and nutritious way to use leftover almond pulp from making almond milk. Combining almond flour, coconut flour, and natural sweeteners like honey or maple syrup, these cookies are soft, flavorful, and optionally enhanced with dark chocolate chips and chopped nuts, perfect for a wholesome treat that supports sustainable cooking practices.

Ingredients

Scale

Dry Ingredients

1/2 cup almond pulp (leftover from making almond milk)
1/2 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract

Optional Add-ins

1/4 cup dark chocolate chips
1/4 cup chopped nuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
Combine Dry Ingredients: In a large mixing bowl, combine the almond pulp, almond flour, coconut flour, baking soda, and salt, mixing well to evenly distribute the ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract until smooth and well blended.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until fully combined. If the dough feels too wet or sticky, gradually add more coconut flour one tablespoon at a time until you reach the right consistency.
Add Optional Ingredients: Fold in the dark chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie with the back of a spoon to form discs.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating they are fully cooked.
Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

If the dough is too sticky after mixing, adding extra coconut flour gradually helps achieve a firmer dough.
Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
The optional chocolate chips and nuts add texture and richness but can be omitted for a simpler cookie.
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a vegan version, ensure maple syrup is used instead of honey.