Almond Pulp Cookies (Gluten-free)
Cookies
Ingredients:
Cookies
- 240 g (1 cup) wet almond pulp (from homemade almond milk — do not dry)
- 60 g (½ cup) chopped nuts or seeds (walnuts, pecans, or pumpkin seeds)
- 1 flax egg (7 g / 1 tbsp flaxseed meal + 30 ml / 2 tbsp water, rested 5 min)
- 80 ml (⅓ cup) maple syrup
- 5 ml (1 tsp) vanilla extract
- 1 tsp cinnamon
- 85 g (½ cup) vegan chocolate chips
Equipments:
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Small bowl (for flax egg)
- Cookie scoop or tablespoon
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. - Make the Flax Egg
Mix 1 tbsp flaxseed meal with 2 tbsp water. Let sit for 5 minutes until gel-like. - Mix the Dough
In a bowl, combine 240 g (1 cup) wet almond pulp, 60 g (½ cup) chopped nuts or seeds, prepared flax egg, 80 ml (⅓ cup) maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon, and 85 g (½ cup) vegan chocolate chips. Stir until well mixed. - Shape
Scoop the mixture into 10 balls (about 2 tbsp each), place on the prepared sheet, and flatten slightly. - 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.
Wet almond pulp is the base — the leftover solids from making almond milk. It’s already naturally ground, moist, and slightly sweet, making it perfect for cookies without any additional flour. Using wet pulp (not dried) is critical — dried pulp absorbs too much moisture and produces crumbly cookies.
Flax egg is the binder. Mixed with water it forms a gel that holds the pulp together in the absence of eggs. Without it the cookies won’t hold their shape after baking.
Maple syrup provides sweetness, moisture, and helps the cookies hold together. It also gives a subtle caramel note that pairs beautifully with the almond and chocolate.
Chopped nuts or seeds add crunch and texture that contrasts with the soft, dense almond pulp base. Walnuts and pecans are the richest choices; pumpkin seeds keep it nut-free.
Vegan chocolate chips are the flavor anchor — their richness balances the mild, slightly bland almond pulp. Use a good quality 60%+ dark chocolate chip for the best result.
Cinnamon adds warmth that enhances both the almond and chocolate flavors. It’s a small amount but makes a noticeable difference to the overall flavor profile.
Vanilla extract rounds out the sweetness and adds a familiar cookie aroma that makes these taste like a proper baked treat despite the unconventional base.
Common Mistakes: Use wet almond pulp directly from making almond milk — don’t dry it out first or the cookies will crumble. The cookies look underdone when hot but firm up significantly as they cool — don’t pull them early.
Longer Bake Time: These bake long at a low-ish temp to drive out moisture from the almond pulp. Don’t rush it — underbaking produces soggy cookies.
Nut-Free: Swap chopped nuts for pumpkin seeds or sunflower seeds.
Storage: Room temperature for 2–3 days, refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in a toaster oven for crispy edges.
Variations: Add shredded coconut or dried cranberries for extra texture and flavor.
Almond Pulp Cookies (Gluten-free)
Ingredients:
Cookies
- 240 g (1 cup) wet almond pulp (from homemade almond milk — do not dry)
- 60 g (½ cup) chopped nuts or seeds (walnuts, pecans, or pumpkin seeds)
- 1 flax egg (7 g / 1 tbsp flaxseed meal + 30 ml / 2 tbsp water, rested 5 min)
- 80 ml (⅓ cup) maple syrup
- 5 ml (1 tsp) vanilla extract
- 1 tsp cinnamon
- 85 g (½ cup) vegan chocolate chips
Features:
Instructions:
- Preheat
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper. - Make the Flax Egg
Mix 1 tbsp flaxseed meal with 2 tbsp water. Let sit for 5 minutes until gel-like. - Mix the Dough
In a bowl, combine 240 g (1 cup) wet almond pulp, 60 g (½ cup) chopped nuts or seeds, prepared flax egg, 80 ml (⅓ cup) maple syrup, 1 tsp vanilla extract, 1 tsp cinnamon, and 85 g (½ cup) vegan chocolate chips. Stir until well mixed. - Shape
Scoop the mixture into 10 balls (about 2 tbsp each), place on the prepared sheet, and flatten slightly. - 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.
