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Audrey’s thick nut pulp cookies

Level
very easy
Prep Time
10 mins
Total Time
23 mins
Serves
10 cookies (or muffins)

Description

By Audrey Sckoropad

I make my own almond milk a few times a week, which leaves me with a lot of leftover almond pulp. I like to add it to my recipes to make sure nothing goes to waste. Here is one of my favourite recipes with nut pulp!

Ingredients

1 cup
nut pulp
½ cup
vegan butter (Earth Balance) or coconut oil
¼ cup
coconut sugar (or maple syrup)
⅓ cup
apple sauce
1 tsp.
vanilla
1 ½ cups
gluten-free flour
2 tsp.
baking powder (aluminum-free)
½ tsp.
sea salt
¼ tsp.
baking soda (aluminum-free)
1 cup
ripe bananas, mashed (3 bananas)
⅓ cup
carob chips, nuts, etc. (optional)

Directions

Step 1
Add all ingredients to a bowl in the order given above and mix until smooth. Place 15 mL (1 tbsp.) spoonfulls of mixture on a parchment-lined baking sheet. Bake at 190 °C (375 °F) for about 13 minutes.
Step 2
*Approximately half of the flour is replaced by nut pulp (which can be stored in the fridge for 4 days).