Description
Healthy cookies made with leftover almond pulp! They're gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1/3 cup packed, almond pulp (75g)*
- 1 large egg
- 1/4 cup melted coconut oil
- 1/3 cup coconut sugar (58g)
- 1 tsp vanilla extract
- 3 Tbsp coconut flour (21g)
- 3 Tbsp tapioca starch (21g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 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.