Did you know you can use up your leftover almond pulp to make Almond Pulp Double Chocolate cookies?
I decided to work my way back into the kitchen slowly, and after the popsicles Asher and I made, I decided to make a fresh batch of almond milk. I always save the pulp in hopes of making something out of it, and then forget about it in the fridge and have to throw it out. So I wanted to make a new recipe from the pulp, and naturally with my current sweet tooth, it was these almond pulp cookies.
Remember how my oven doesn't work in my new house? I got a Breville Smart Oven and used it for these cookies. It sits on the counter (right next to the outdated wall ovens) and works great for baking small batches or cookies, roasting veggies, or reheating leftovers. I don't think it will be enough come Thanksgiving, but for our day to day needs, it's working out great! I still can't wait until we're able to renovate though.
I mentioned in my last post that the most cost efficient way to make homemade almond milk is to make use of the almond ‘pulp' (the ground almond meat and skins that remain after squeezing out the liquid) afterwards. This way, nothing is being wasted in the quest for that creamy, cold glass of milk. Just make sure to squeeze it really well to get as much moisture out of the pulp as possible. You can store almond pulp on top of a paper towel in an airtight container in the refrigerator for 2 days.
This savory rosemary cracker recipe works great when you're in the mood for something salty, but if you want a treat to enjoy alongside the tall glass of milk, these almond pulp double chocolate cookies are the perfect way to use it up without having to dehydrate first.
This dough is really versatile and can be made egg-free. I used it three ways, and all of them turned out wonderfully, although the baked cookie recipe below which uses an egg was our favorite.
Variations
1. Omit the egg and baking soda, roll the dough into bite-sized balls, and refrigerate. Enjoy these little truffles straight from the fridge. They keep for about 3 days.
try rolling them in shredded coconut, cocoa powder, or chopped almonds before refrigerating too!
2. Omit the egg and add 1/2 teaspoon of apple cider vinegar. Bake as noted below.
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mer
Looks like there’s no fat source in these cookies, so with the dates and honey are they more chewy or did they crisp a bit on the outside? They look divine.
Stacy & Matt
the almonds, almond butter and chocolate all have fat 🙂
Danielle – GENIUS! Thanks <3
Amy
Let’s not forget the fat in the egg yolk!
Kayla
Hi Danielle! I’m on the SCD, what would you recommend to possibly replace the chocolate? Maybe a lot of vanilla? I’m having such a hard time giving that up. Hopefully I can eventually graduate to paleo 🙂 Thank you for your lovely blog, it’s been such a help in my switch to SCD to regain my health!!
Megan
I am sensitive to cocoa and was just thinking I would substitute creamed coconut (aka coconut butter) for the chocolate. Also, I take creamed coconut, add a bit of honey and vanilla, and put it into candy molds to make coconut “chocolates”! Ice cube trays also work. These must be kept refrigerated to stay intact.
Michelle
I don’t make almond milk. Could you use regular almond flour in the place of the pulp?
Dianne
This sounds like a great way to use the almond pulp. Any ideas for the coconut pulp after making coconut milk?
Emily @ Glitz Glam Gluten-Free
These look so fabulous! I haven’t made my own almond milk yet but want to just so I can make these cookies!
Matilda Iglesias
I’m so going to be making these, First up some almond milk so I can get me some pulp.
Michelle @ Vitamin Sunshine
Those look great. I just use the leftover almond pulp in place of 1/2 the almond meal in regular recipes. I can’t tell the difference when it’s in there!
almndjoy
Success! I really enjoyed these! I didn’t have extra chocolate on hand and omitted the melted 2oz and just added water to the dates instead. A great way to use up the pulp and justify the cost of almonds! Thank you Danielle!
Erin Dawn
What would happen if some ginger were added? I had some (non paleo) chocolate cookies with ginger and they were ridiculous so I’m trying to make a paleo version. How much ginger would you use or should I not even try with this recipe?
Mandie
I’ve not tried it, but I would think minced crystallized ginger would be the best option here. Please post if you try it!
UnicornsForever
I’ve actually been freezing my leftover pulp, just waiting for fresh inspiration to make good use of it. Thank you so much for posting this!
Ali
Homemade almond milk has been something on my to do list that I never have prioritized. Knowing these cookies could be a nice by-product, I am feeling all the more motivated!
Raquel
Anyone know if the dough can be frozen and baked later? These look amazing, but I’m not a very experienced baker and I don’t want to ruin them!
Sonya
Such an amazing recipe!
I used cocoa powder and coconut oil for the two ounces of unsweetened melted chocolate and used 1/4 c apple sauce instead of honey…they were divine!!!!
Thank you so much!
Danielle
Can I use the pulp I already dried?
Nancy
They are in the oven! One suggestion I would make is process meal, dates ( I used medjool) and chocolate together. I did it as suggested and it stuck to the bottom quite a bit. I will report back later after the taste test!
Nancy L. Colpitts
Wow they were fabulous! My other comment is waiting for approval…I would just put all ingredients at once except egg and baking soda…(I have a Breville food processor) process then add egg and baking soda. I also just used wet hands to pat down as it stuck to the parchment paper…
Nancy L. Colpitts
Okay…I have now made a double batch of these with different ingredients… 1 cup of coconut pulp (after making coconut milk with unsweetened shredded coconut) and 1 cup of almond meal bought at the bulk barn, skipped the chocolate chips and added chopped walnuts…delish!
Lesley
I made these without the dates since they mess up my tummy, and just used chocolate chips instead of the unsweetened chocolate. They turned out awesome!
Jessica
Great recipe! Although I have to say I left out the honey since I found the dough to be sweet enough already. After baking and cooling I think they turned even sweeter. So next time I’ll probably use less dates and more almonds/chocolate.
Vickie
These were awesome! I used leftover hazelnut/almond pulp. Turned out delightfully fudgey. I didn’t have unsweetened chocolate, so used 2 oz of 80 % chocolate bar. Definitely my go-to recipe when I make nut milk now!
Danielle
So glad you loved them, Vickie!
Pien
My dough was a little thin, so I decided to poor it into a muffin pan. Baked them for 17 minutes. Then turned off the oven but kept the muffins in the oven for 5 more minutes. They didn’t rise much and have the density of a super moist brownie. They are DELICIOUS. Even better the day after.
I guess my almond pulp was too wet, but I don’t care a bit. Would probably make the same ‘mistake’ again next time. Although the crispy version looks mouthwatering.