Almond Pulp Cookies (gluten-free)
Cookies
Ingredients:
🥜 1 cup wet almond pulp (from homemade almond milk)
🥜 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, pumpkin seeds)
🥚 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
🍁 1/3 cup maple syrup
🌼 1 tsp vanilla extract
🧂 1 tsp cinnamon
🍫 1/2 cup vegan chocolate chips (e.g., Pascha Chocolate)
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Make the flax egg: In a small bowl, stir together 1 tbsp flaxseed meal and 2 tbsp water. Let sit for 5 minutes to thicken.
- Mix the dough: In a medium bowl, combine almond pulp, chopped nuts/seeds, flax egg, maple syrup, vanilla extract, cinnamon, and chocolate chips. Stir until well mixed.
- Shape the cookies: Line a baking sheet with parchment paper. Scoop the mixture into 10 small balls (about 2 tbsp each), place them on the sheet, and flatten slightly into cookie shapes.
- Bake: Bake at 350°F (175°C) for 28–32 minutes, or until the edges are golden and the cookies feel firm to the touch.
- Cool & enjoy: Let cookies cool on the tray for 10 minutes before transferring to a wire rack. They crisp more as they cool.
Storage:
- Store in an airtight container at room temp for 2–3 days or refrigerate for up to 5 days.
- Freeze for longer storage—just reheat in a toaster oven for crisp edges!
Almond Pulp Cookies (gluten-free)
Ingredients:
🥜 1 cup wet almond pulp (from homemade almond milk)
🥜 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, pumpkin seeds)
🥚 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
🍁 1/3 cup maple syrup
🌼 1 tsp vanilla extract
🧂 1 tsp cinnamon
🍫 1/2 cup vegan chocolate chips (e.g., Pascha Chocolate)
Features:
Instructions:
- Make the flax egg: In a small bowl, stir together 1 tbsp flaxseed meal and 2 tbsp water. Let sit for 5 minutes to thicken.
- Mix the dough: In a medium bowl, combine almond pulp, chopped nuts/seeds, flax egg, maple syrup, vanilla extract, cinnamon, and chocolate chips. Stir until well mixed.
- Shape the cookies: Line a baking sheet with parchment paper. Scoop the mixture into 10 small balls (about 2 tbsp each), place them on the sheet, and flatten slightly into cookie shapes.
- Bake: Bake at 350°F (175°C) for 28–32 minutes, or until the edges are golden and the cookies feel firm to the touch.
- Cool & enjoy: Let cookies cool on the tray for 10 minutes before transferring to a wire rack. They crisp more as they cool.
Storage:
- Store in an airtight container at room temp for 2–3 days or refrigerate for up to 5 days.
- Freeze for longer storage—just reheat in a toaster oven for crisp edges!
