Chocolate Almond Crunch Cookie Made From Almond Pulp Recipes

CHOCOLATE-ALMOND CRUNCH COOKIE (MADE FROM ALMOND PULP!)

Chocolate-Almond Crunch Cookie (Made from Almond Pulp!) image

One of the best parts of making your own almond milk is that you also get almond PULP. It comes out of a slow juicer rather crumbly making it a perfect base for these delicious Chocolate-Almond Crunch Cookies. They are super simple, slightly sweet, easy to make and full of healthy fats thanks to the coconut oil and almond butter (just don't enjoy too many in one sitting because the calories can add up.

Provided by Jamie Webber

Number Of Ingredients 1

Ingredients

Ingredients 1 cup (130 g) dried almond pulp flour (I left mine in the fridge overnight to help dry it out) 1/4 cup (20 g) rolled oats 1/4 cup (60 ml) coconut oil 1/4 cup (60 ml) pure maple syrup 1/4 cup (60 ml) raw almond butter (or other nut butters) 1/2 tsp pure vanilla extract 2 tbsp cacao nibs or vegan chocolate chips Sea salt, to taste

Steps:

Directions After you make your almond milk, store the almond pulp in the fridge to help it dry a little. Combine all of the ingredients except the oats, salt and cacao nibs in a food processor or high-powered blender until mixed together and a batter forms. Mix batter with rolled oats in a bowl. Line a baking dish with plastic wrap or parchment paper. Scoop small, bite-sized balls onto the baking dish. Shape the cookies how you want them or you can leave them in balls! I flattened the balls out a little bit but they by no means looked perfect, they only tasted perfect. Top the cookie dough with raw cacao nibs or chocolate chips to give them a little crunch and a dark chocolate-y taste (feel free to skip this step if you'd rather not have chocolate). Sprinkle cookies with a little sea salt (a little goes a long way but it adds a super satisfying touch). Place in freezer for about 30 minutes to let harden. Serve and enjoy! Store in the freezer.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Almond Delight Cookies with Dark Chocolate (Sugar-Free Almond Pulp Cookies) image

Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.

Provided by JoyFullGrl

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 56m

Yield 22

Number Of Ingredients 15

Ingredients

8 pitted dates
2 cups moist almond pulp from making almond milk
⅓ cup rolled oats
¼ cup almond milk
3 tablespoons blanched almond flour
2 tablespoons coconut flour
2 tablespoons coconut oil, melted
1 tablespoon applesauce
1 tablespoon vanilla extract
1 tablespoon cacao nibs, ground
4 pinches ground cinnamon
4 dashes salt
1 dash ground nutmeg
¼ cup water
⅓ cup chopped vegan dark chocolate

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
Soak dates in hot water until soft, 6 to 10 minutes. Drain.
Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g

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