Almond Pulp Chocolate Chip Cookies

These almond pulp and chocolate chip cookies are the perfect gluten free and vegan afternoon snack. They are a great way to use the leftover almond pulp you get when making almond milk!

How to make almond pulp chocolate chip cookies

Preheat the oven to 350°F – 180°C, and prepare a baking sheet lined with parchment paper.

You can either make the dough using a stand mixer with the paddle attachment, or simply with a bowl and a spatula.

Make sure the margarine is at room temperature so that it’s nice and soft. Mix it with the brown sugar. Then, add the almond pulp and flour, baking soda, and salt. Incorporate the oil, almond milk, and lastly, the chocolate chips.

Divide the dough in eight pieces and shape the cookies, pressing them down on the parchment paper.

Bake for 18 to 20 minutes, until the cookies are golden brown. Allow to cool down.

Almond pulp cookies are crunchy on the outside and best eaten the day of, they tend to get softer once wrapped.

The best way to store them is to wrap them in aluminum foil or put them in a metal tin container.

About the ingredients

Almond pulp is the by-product from making almond milk. Here is how to make your own almond milk.

Margarine can be substituted with vegan butter. Make sure that it is soft enough before combining with the rest of the ingredients.

Canola oil can be replaced by any kind of oil you like, hazelnut or sesame oils would be good pairings!

I used semi sweet dark chocolate chips. You could also use unsweetened dark chocolate chips as the cookies are already pretty sweet.

More cookie recipes

Chocolate and Jam Sandwich Cookies | vegan and gluten free

Chickpea Flour Cookies |vegan and gluten free

Vegan Moroccan Cookies

Vegan Chocolate Chip Cookies

Tahini and Dark Chocolate Cookies

Almond Pulp Chocolate Chip Cookies

Vegan and gluten free almond pulp and chocolate chip cookies. They are a great way to use the leftover almond pulp you get when making almond milk!

This recipe makes 8 Ø 2 inches – 5 cm cookies.

Print Recipe Pin Recipe

Prep Time 7 mins

Cook Time 18 mins

Total Time 25 mins

Course Snack

Cuisine American

Servings 2 people

Calories 102 kcal

Ingredients

  

• ⅓ cup almond flour (45 g)
• ¼ cup almond pulp (45 g)
• 2 tsp canola oil (10 g)
• 1 tsp almond milk (5 ml)
• 1 tbsp margarine – room temperature (15 g)
• 1½ tbsp brown sugar (20 g)
• ¼ tsp baking soda
• ¼ cup dark chocolate chips (45 g)
• pinch of salt

Instructions

 

• Preheat the oven to 350°F – 180°C.
• In a bowl, cream the margarine with the brown sugar.
• Add the almond flour and pulp, baking soda, and a pinch of salt.
• Mix in the canola oil, and the almond milk. Lastly, add the chocolate chips.
• Divide the dough in 8 pieces and roll into balls.
• Put on a baking sheet lined with parchment paper, and press the cookies down with the palm of your hand.
• Bake for about 18 to 20 minutes, until the cookies are golden brown.
• Allow to cool down before storing in a metal tin container, or wrapped in aluminum foil.

Notes

• Margarine can be substituted with vegan butter. Make sure that it’s at room temperature before incorporating with the rest of the ingredients.

• Canola oil can be replaced by any kind of oil you like, hazelnut or sesame oils would be good pairings!

• I used semi sweet dark chocolate chips. You could also use dark chocolate chips as the cookies are already pretty sweet.

• Almond pulp cookies are crunchy on the outside and best eaten the day of, they tend to get softer once wrapped. The best way to store them is to wrap them in aluminum foil, or put them in a metal tin container.
  

• Calories are per one cookie.

Keyword almond pulp, chocolate chip cookies, Dairy free gluten free, Vegan baking