I LOVE to make homemade nut milks! They are so fresh, taste amazing, and the ingredients are totally swoon-worthy since you are controlling everything that goes into them. There is just one little problem…after a nut milk making session I’m left with a bunch of pulp. I hate tossing it and there are virtually ZERO recipes out there that ask for almond pulp (or any nut pulp). That’s why I decided to make my own almond pulp cookies!
Almond Pulp Cookies
After I make nut milk I let the pulp sit for a couple days before making the cookies, this allows the pulp to dry out a bit. If you don’t have a couple days, then you could pat it dry with a towel or toss in the oven to help remove the excess moisture.
These almond pulp cookies are different than regular cookies in the sense that they don’t change shape. For example, you’ll roll the cookie dough ball, place it on the baking sheet, bake it for 20 minutes and it will stay in the exact ball shape you put it in 20 minutes ago. So if you like your cookies flatter, just press the cookie dough ball down with a spoon or your fingers. Because whatever shape the cookies are going into the oven will be the same shape they’ll be in once they come out of the oven.
These cookies are also gluten free, dairy free, and lower carb than traditional cookies. I have only made them with almond pulp, but I bet these would taste delicious with cashew pulp or walnut pulp!
Show Me Yours!
I would LOVE to see your almond pulp cookies, so be sure to tag @type1diabetesliving on instagram (or T1D Living on Facebook) if you make them! And I hope you love these almond pulp cookies as much as we do!
Enjoy!
Almond Pulp Cookies
Ingredients
- 1/2 cup Butter
- 1 teaspoon Vanilla Extract
- 1/3 cup Maple Syrup
- 2 Egg
- 1 1/2 cup Almond Pulp
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Chocolate Chips
- 1 cup Walnuts
Instructions
- NOTE: Dough will need to be refrigerated for 30 minutes before baking so don't heat oven just yet.
- Mix all ingredients
- Chill dough for 30 minutes in refrigerator
- Heat oven to 350F
- Roll dough into balls and place on baking sheet. Press dough ball down slightly with fingers or spoon.
- Bake for 20-25 minutes.
Nutrition Facts (per cookie): Calories: 168, Fat: 14, Carbs: 9.5, Fiber: 1.6, Net Carbs: 7.9, Protein: 3.5
Earn good karma points and share this with a cookie monster, nut milk-maker, in your life.
You might also like
2 Comments
I just made these yummy cookies with some changes to make them Keto. My almond pulp is white since I take the skin off before making almond milk. I used sugar free maple syrup, Lilly’s sugar free chocolate chips, and 2 tsp of Swerve and the rest the same. I didn’t dry out the pulp since I didn’t read that part until after I made them:). They were so good!
I’m so happy you liked them!