Almond Pulp Cookies (gluten-free)

1. Preheat – Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Make the Flax Egg – Mix 1 tbsp flaxseed meal with 2 tbsp water. Let sit for 5 minutes until gel-like.
3. Mix the Dough – In a medium bowl, combine 1 cup wet almond pulp, ½ cup chopped nuts or seeds, prepared flax egg, ⅓ cup maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon, and ½ cup vegan chocolate chips. Stir until well mixed.
4. Shape – Scoop the mixture into 10 balls (about 2 tbsp each), place on the prepared sheet, and flatten slightly.
5. Bake – Bake for 28–32 minutes until the edges are golden and the cookies feel firm. Let cool on the tray for 10 minutes — they crisp further as they cool.

Notes:

• Use wet almond pulp directly from making almond milk — don’t dry it out first or the cookies will crumble.
• The cookies firm up significantly as they cool — don’t judge doneness when they’re hot.

Storage:

• Room temperature for 2–3 days, fridge for up to 5 days. Freeze for longer — reheat in a toaster oven for crispy edges.

Swaps:

• Use pumpkin seeds or sunflower seeds instead of nuts for a nut-free version.
• Add shredded coconut or dried cranberries for variety.

Tips:

• These cookies bake long at a low-ish temp to dry out the moisture from the almond pulp — don’t rush the bake time.