9 In Cookies, Bars & Brownies

Almond Pulp Cookies, Grain-free, sugar-free, and so good!

Almond pulp cookies, coconut raisin, grain-free, sugar-free

If you make your own nut milks, then you know what it’s like to have a fridge full of nut pulp!  You know you should use it for something, but sometimes it sits there for a day or two while you think – what else can I do with almond pulp??

How about some delicious almond pulp cookies?

When I started making nut milks in earnest this summer, these cookies quickly became our go-to treat.

They are gluten-free, grain-free, refined-sugar free, and I even have a sugar-free variation.  Best of all, they use wet nut pulp, so no need to dig out the dehydrator!  They even met with approval from our resident chocolate-chip cookie connoisseur and family who are used to more traditional baked goods.

The original recipe can be found here, although the baking information seems to have gone missing.      Now that I am restricted to a sugar-free diet for the next bit, I also felt compelled to create a Stevia-sweetened variation.

Feel free to swap out the chocolate chips for raisins, chopped dates, or other dried fruit.

Chocolate chip coconut almond pulp cookies, grain-free

Coconut Chocolate Chip Almond Pulp Cookies 

  • 1 cup almond pulp  (no need to dehydrate!  I use it right out of the refrigerator.)
  • ½ cup maple syrup
  • ½ cup chocolate chips (or dried fruit)
  • ¾ cup coconut
  • pinch sea salt

Heat oven to 350 degrees.  Mix together all ingredients.  Use hands to form cookies.  Bake on parchment-paper or a non-stick mat on a cookie sheet for 20 – 25 minutes, or until they are slightly brown on the bottom and they hold their shape.  Makes about 9 cookies.

Coconut Raisin almond cookies, made with almond pulp, gluten-free, sugar-free

Coconut Raisin Almond Pulp Cookies with Stevia

  • 1 cup almond pulp
  • 10 drops liquid stevia
  • 1 tsp vanilla
  • ½ cup raisins
  • ¾ cup coconut
  • ¼ cup almond butter.

Heat oven to 350 degrees.  Mix all ingredients in a bowl.  Use your hands to form cookies. Bake on parchment-paper or a non-stick mat on a cookie sheet for 18 minutes, or until they are slightly brown on the bottom and they hold their shape. Makes about 9 cookies.  These are, admittedly, not as good as the maple-syrup version.  But for a sugar-free cookie, they are pretty good, especially when still warm!

Do you make almond or nut milk?  What do you do with the pulp? 

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  • Reply
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  • Reply
    November 13, 2016 at 11:43 pm

    Just made a batch! Yum! So quick and easy.

    • Reply
      December 1, 2016 at 9:37 am

      Glad you enjoyed them! 🙂

  • Reply
    September 19, 2017 at 6:29 pm

    could they be without chocolate chips, raisins or any other dried fruit? i mean, just the cookies alone?

    • Reply
      September 22, 2017 at 5:58 pm

      Hi Victoria, I haven’t tried them plain, you might find they are a bit bland, or that they need more maple syrup as the dried fruit/chocolate chips definitely add some sweetness to them. If you do decide to try them plain, I’d love to know how they turn out!

  • Reply
    September 19, 2017 at 11:37 pm

    I made the one with maple syrup and the cookies fell apart. I cooked for 20, checked them, kept them in for 5 more, checked them, and then 5 more minutes and finally pulled them out. Thought when they chilled they might hold together but they didn’t. On a positive note, they tasted delicious! But I wish there was a way to keep them together.

    • Reply
      September 22, 2017 at 5:56 pm

      Hi Beth, I’m so sorry they didn’t stay together for you! I wonder if my almond pulp was more damp than yours and if that made the difference? You could try mixing a little nut butter in there or an egg if you aren’t sensitive to eggs, that might help! They are a crumbly cookie, but they do stay together when I make them.

  • Reply
    January 24, 2018 at 12:17 pm

    These look like such a great idea. I usually toss out the pulp after making the almond milk. Does it have to be refrigerated for a bit first in order to bind the cookies, or should it work if used immediately after draining the pulp to produce the milk?

    • Reply
      January 24, 2018 at 6:08 pm

      Hi Claudia,
      Yes, I think they do work better if the pulp has been refrigerated first. I know from trying other recipes that refrigerating firms the pulp up a bit, which seems to help.

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