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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.
Prep Time7 mins
Cook Time18 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: almond pulp, chocolate chip cookies, Dairy free gluten free, Vegan baking
Servings: 2 people
Calories: 102kcal

Ingredients

  • 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)
  • 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.