Description
Discover a wholesome twist on classic cookies with these Healthy Almond Pulp Cookies. Utilizing leftover almond pulp from homemade almond milk, these cookies combine almond and coconut flours for a nutrient-rich, gluten-free treat sweetened naturally with honey or maple syrup. Optional dark chocolate chips and chopped nuts add delightful texture and flavor, making these cookies a nutritious and satisfying snack perfect for any time of day.
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 coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
Optional Add-ins
- 1/4 cup dark chocolate chips
- 1/4 cup chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond pulp, almond flour, coconut flour, baking soda, and salt, mixing well to evenly distribute all dry components.
- Prepare Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract until smooth and thoroughly combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until you have a uniform dough. If the dough is too wet, gradually add more coconut flour, one tablespoon at a time, to achieve a scoopable consistency.
- Add Optional Ingredients: Gently fold in the dark chocolate chips and chopped nuts if you are using them, making sure they are evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie roughly 2 inches apart to allow for spreading. Lightly flatten each cookie using the back of a spoon for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes or until the edges turn golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture.
Notes
- Almond pulp can be fresh or dried and rehydrated, but fresh pulp provides a moister cookie.
- You can substitute honey with maple syrup for a vegan option.
- If you want a nut-free version, omit the chopped nuts and use allergy-friendly chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust coconut flour gradually as it absorbs moisture differently depending on conditions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
