These healthy almond pulp cookies are the perfect way to use up leftover almond pulp. They are made with leftover pulp, sweetened with coconut sugar and loaded with miniature dark chocolate chips. This recipe is gluten free, dairy free and paleo.
I never buy almond milk anymore because it's so easy to make at home in my Almond Cow. Not only that, but it's cheaper in the long run and I get to control the ingredients. (No nasty fillers, seed oils, thickeners, flavors or preservatives.)
However, making my own almond milk means I have a lot of leftover pulp. I typically make pancakes, mug cakes or muffins. But recently, I've been using the leftover pulp to make these almond pulp cookies.
These almond pulp cookies are gluten free and dairy free, paleo friendly and the dough comes together in minutes. The hardest part is waiting for the dough to chill!
Why You'll Love these Almond Pulp Cookies
- Made with almond pulp - these cookies are made with leftover pulp from homemade nut milk. I used my Almond Cow milk maker for this recipe
- Gluten free and grain free - no wheat and no oats in this cookie recipe!
- Paleo friendly - made with simple ingredients you can feel good about eating.
- Dairy free - these cookies use coconut oil instead of butter.
Ingredients
These healthy almond pulp cookies require just 10 ingredients. The full recipe can be found in the recipe card below, but here's a list of what you need:
- almond pulp - leftover pulp from making homemade almond milk
- large egg - an egg replacement has not been tested.
- coconut oil - melted
- coconut sugar - to sweeten the cookies. You can use any granulated sugar as a replacement.
- vanilla extract
- coconut flour - needed for the cookie texture.
- tapioca starch - needed for the cookie texture.
- baking soda
- salt
How to Make Cookies with Leftover Almond Pulp
The dough for these cookies is made in one bowl, chilled, scooped and then baked in the oven. Here are the steps:
- In a large mixing bowl, whisk together the almond pulp, egg, coconut oil, coconut sugar and vanilla.
- Mix in the coconut flour, tapioca starch, baking soda and salt.
- Lastly, fold in the dark chocolate chips.
- Place the dough in the fridge and chill for one hour.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and scoop the chilled dough. Each cookie is about 2 Tbsp in size, making 9 cookies.
- Place the cookies in your oven and bake at 350 degrees for 14-16 minutes.
- After baking, cool the cookies for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.
- You can enjoy these cookies warm, but I find they have the best texture after chilling in the freezer for an hour.
Tips and Tricks
- Let the almond pulp dry out in the fridge for at least one day before using it in the cookies. This helps remove extra moisture.
- Line the baking sheet with parchment paper. This makes the cookies easy to remove from the pan.
- Top with flaked salt after baking. This adds more flavor to the cookies.
Storage
These cookies are best stored in the freezer. Place them in an airtight container or baggie and store in the freezer for up to one month.
These cookies have a chewy texture when frozen, so no need to defrost them.
FAQ
I don't recommend an egg replacement/substitute for this recipe.
Pulp from any nut or seed milk should work for this recipe. However, I have only tested this recipe with pulp from almonds.
More Recipes Using Almond Pulp
Looking for other recipes like this? Try these:
Print
Healthy Almond Pulp Cookies (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 9 cookies 1x
Description
Healthy cookies made with leftover almond pulp! They're gluten free, dairy free and paleo friendly.
Ingredients
- ⅓ cup packed, almond pulp (75g)*
- 1 large egg
- ¼ cup melted coconut oil
- ⅓ cup coconut sugar (58g)
- 1 tsp vanilla extract
- 3 Tbsp coconut flour (21g)
- 3 Tbsp tapioca starch (21g)
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup miniature dark chocolate chips
Instructions
- In a large mixing bowl, whisk together the almond pulp, egg, coconut oil, coconut sugar and vanilla.
- Mix in the coconut flour, tapioca starch, baking soda and salt.
- Lastly, fold in the dark chocolate chips.
- Place the dough in the fridge and chill for one hour.
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop the chilled dough onto the baking sheet. Each cookie is about 2 Tbsp in size, making 9 cookies.
- Place the cookies in your oven and bake at 350 degrees for 14-16 minutes.
- After baking, cool the cookies for 10 minutes on the baking sheet, then transfer them to a wire cooling rack.
- These cookies are best stored in the freezer. Place them in an airtight container or baggie and store in the freezer for up to one month.
Notes
You can enjoy these cookies warm, but I find they have the best texture after chilling in the freezer for an hour.
*I use leftover almond pulp from my Almond Cow milk machine. Let the pulp sit overnight in the fridge before using so that it has time to drain any excess milk.
Katie
My family and I love these cookies made with almond pulp! Hope you all love them too!