Since this month’s theme is reducing packaging, it makes sense to post a recipe that’s all about re-using – minimizing waste by upcycling it into these tasty cookies. I’ll admit, I’m kind of posting this in the reverse order I should be – really there should first be a post in which I make homemade almond milk and then a post about using up the almond pulp for cookies. But, here at Backyard Owl things sometimes get a little wacky, so today we’re going to talk delicious vegan, gluten-free, naturally-sweetened chocolate chip, raisin, and oatmeal almond pulp cookies, and then in the coming weeks we’ll talk about making your own delicious creamy homemade almond milk. It’s bizarro land – everything is backwards. Cool? Alrighty then.
So, it’s the future, and you’ve made homemade almond milk from the recipe I’ll be posting soon. The inevitable waste product of homemade almond milk is this soft, smooshy, white substance, otherwise known as almond pulp. What is almond pulp, you ask? It’s primarily the fibrous part of the almond that couldn’t be blended up into liquid and couldn’t be pressed through the mesh nut milk bag or cheesecloth. So what can you do with it? Well, you can dehydrate it, bake it into crunchy granola, make almond ‘cheese,’ or, you make these cookies. They are simple, healthy, delicious, naturally-sweetened, and basically, in my opinion, as close as you can get to ‘regular’ cookies while still packing the recipe with a decent cup’s worth of leftover almond pulp.
Chocolate Chip & Raisin Almond Pulp Cookies
- Author: Emily Joldersma, R.H.N.
- Recipe Notes: vegan, gluten-free, naturally-sweetened, high fibre
- 1 cup almond pulp
- 4 tbsp melted coconut oil
- 1/4 cup + 1 tablespoon coconut palm sugar
- 1/4 cup non-dairy milk (likely you’ll have some almond milk around)
- 1 tsp vanilla
- 1/2 cup oat flour
- 1 cup rolled oats (*certified gluten-free)
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup raisins
- Preheat oven to 350F.
- Stir together oat flour, oats, cinnamon, baking powder, and salt in a large bowl.
- In a separate bowl, mix together almond pulp, coconut oil, coconut palm sugar, almond milk, and vanilla.
- Add wet ingredients to dry and stir until well mixed.
- Stir in raisins and chocolate chips.
- Scoop by the 1/4 cup (or whatever scoop you have) onto a cookie sheet, and bake for 30 minutes or until becoming golden around edges.
- Turn off oven and leave cookies inside for about 15 to 20 minutes, checking around the 10 minute mark that nothing is burning. This final step helps dry out the almond pulp, which can otherwise make the cookies a bit mushy.
- Let cool, and store in an airtight container in the fridge or freezer.
© Eat Well, Live Vibrantly