Last week I told you I would share a recipe for using up all that leftover nut pulp from making your own nut milks. I’m making good on my promise today with these almond milk chocolate chip cookies! No, there is no almond milk in the cookies, but as they are a by-product from the making of almond milk, I thought the title fit.
These cookies are crisp on the outside and soft and chewy on the inside. They really are best eaten the same day as they are baked, as the whole cookie tends to soften significantly when left sitting in an airtight container and you lose that crisp outside that makes these so delicious.
A couple of notes on these cookies –
*This recipe is intended to be used with my recipe for dried almond pulp, which you can find in this post for making almond milk. If you do not try out the pulp in the oven, the cookies will still work, but will be very soft and a bit…..fibrous. Not bad, but not as good as cookies with a little crunch, in my opinion.
*If you do not want to make almond milk to obtain the dried pulp, almond flour will also work in it’s place.
*Bake a test cookie if you are concerned about your cookie not flattening properly. If the one cookie you bake doesn’t flatten into a nice mound, press the other cookies down halfway before you throw them in the oven. These spread perfectly for me without any flattening, but I always do this test before I bake any cookie, as they can be finicky – different brands of ingredients can cause them to take on different textures – especially coconut flour.
*You can try using other kinds of nut pulp in these cookies, rather than just almond pulp. I just made them with hazelnut pulp, dried in the same method as my almond milk pulp and they turned out great – just remember to do the “bake one cookie first” test. My hazelnut cookies had to be flattened halfway to spread to the correct thickness.
*This recipe calls for coconut oil, but a grass-fed butter would also work great in it’s place.
*These cookies are sooooooo good dipped in the almond or other nut milk that they were made from . They soak it up so nicely!
- ⅓ cup Coconut Oil, solid but not hard
- ½ cup Coconut Palm Sugar
- ¼ cup Maple Syrup
- ⅓ cup Almond Butter
- 2 teaspoons Vanilla
- 1 Egg
- 1 cup Dried Almond Pulp or Almond Flour *see my recipe for almond milk
- 3 tablespoons Coconut Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- ¾ cup Chocolate Chunks (I like to chop up a Lindt 70% bar)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat the coconut oil and coconut palm sugar together in a mixing bowl for 1 minutes. Beat in the maple syrup, almond butter, and vanilla. Add the egg and beat in until combined.
- Add the dried almond pulp, coconut flour, baking soda, and salt to the mixture and beat in until very well combined.
- Scoop the dough onto the prepared cookie sheet using a 2 T. scoop, spacing 2" apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are golden brown.
- Remove from the oven. Let sit on the sheet for one minute, then remove to cool on a rack.
- Cookies are best eaten the same day they are cooked as the edges will be crisp but the inside soft and chewy. They can be stored in an airtight container for several days.
Recipe adapted from Texanarin.com