After making up a batch of delicious homemade almond milk, you're left with a big pile of almond pulp. I don't have the heart to discard it, and so why not turn it into divine no-bake cookies?! Almond pulp however is rather bland, and lacks the texture of almond flour, but combined with coconut oil, peanut butter and pure maple syrup it turns into a mouthful of heaven.
This naturally sweetened cookie, is actually something you can feel good about eating!
- 1 cup almond pulp (leftover from making homemade almond milk; and make sure it's completely dry before using)
- 1/4 cup extra virgin coconut oil, melted
- 1/4 cup Grade-B maple syrup
- 6 tablespoons peanut butter (or other nut butter) (I prefer using Arrowhead Mills peanut butter, read why here)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon unrefined sea salt
- 1/3 cup good quality chocolate chips (more or less) (I use Enjoy Life mini chocolate chips)
1. Line a cookie sheet or large plate with parchment paper and set aside.
2. Combine all ingredients except for the chocolate chips in a medium-sized bowl, and mix well.
3. Gently stir in chocolate chips.
4. Using a cookie scoop, scoop out dough, and place on prepared cookie sheet or plate, then place in freezer. They should be ready to devour in 10 minutes! (Once frozen, place them in a sealed container and store in freezer. When ready to eat, let soften for a few minutes.)
(Adapted recipe from here)