Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
6 mins
total:
56 mins
Servings:
22
Yield:
44 cookies
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Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.

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  • Soak dates in hot water until soft, 6 to 10 minutes. Drain.

  • Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.

  • Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.

  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool.

  • Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Cook's Note:

Optional variations: Sprinkle 1 teaspoon coarse sea salt on top. Add 1 tablespoon freshly ground ginger or omit cocoa powder and add 1/4 cup unsweetened coconut flakes or 1/3 cup chocolate chips.

Nutrition Facts

116 calories; protein 5g 10% DV; carbohydrates 14.5g 5% DV; fat 4.9g 8% DV; cholesterol 0.1mg; sodium 74.2mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2019
Really great way to use leftover almond pulp and get a healthy dessert!! Thank you for sharing this great receipe. Read More
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