Raw Cookie Dough Bites (Vegan)

I make a big batch of fresh almond milk each week, and up until now, I’ve been at a loss for what to do with the leftover pulp.

As I understand it, much of the nutrition from the almonds is released during the blending process and transferred into the almond milk, which is why the remaining almond pulp is rather bland and lacks the texture of traditional almond flour. This is why I’ve had no issue throwing almond pulp into the compost bin up until now, but due to high demand for almond pulp recipes, I kept at it, even if the first few experiments were not very successful.

Luckily, I’ve finally come up with a solution that’s both easy and delicious.

SONY DSCRaw cookie dough bites!

These bite-sized treats feature coconut oil, almond butter and pure maple syrup, which when combined with dried almond pulp, create the texture and mouth feel of traditional cookie dough–> without any raw eggs to worry about!

As I’ve mentioned before, coconut oil, along with other healthy fats, are key to brain health and may actually boost metabolic function. Almonds not only contain additional healthy fat, but are also associated with lowering cholesterol and are a hefty source of magnesium and vitamin E. With an extra boost of fiber from the almond pulp, this naturally sweetened cookie dough is actually something you can feel good about eating!

Raw Cookie Dough Bites (Vegan)
makes 16 bite-sized pieces

Ingredients:

1 cup dried almond pulp “flour”
1/4 cup coconut oil, softened
1/4 cup pure maple syrup
6 tablespoons raw almond butter
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
dark chocolate chips, as needed

Directions:

The key to working with almond pulp is drying it first, so don’t be tempted to skip this crucial step. Trust me, I’ve tried! Once the pulp is dry, you simply pulse it in a food processor to break up any clumps and create a flour-like texture. Any leftover almond pulp “flour” can be stored as you would traditional almond flour, in a sealed container in the pantry, or in the fridge for longer shelf life.

almond pulp flour

Measure out one cup of the almond pulp flour, using the “scoop and swipe” method: Scoop the flour with a measuring cup and swipe the top with the back of a knife to level off the top.

Combine the dried almond pulp flour with the coconut oil, almond butter, maple syrup, vanilla and sea salt in the bowl of a food processor, and pulse until a sticky, uniform batter is formed.

SONY DSCAdjust the flavor to taste, if necessary, then use a tablespoon to scoop the batter into bite-sized balls. The batter may feel slightly greasy, thanks to the coconut oil melting with the warmth of the food processor, but rest assured that they will lose that greasy texture once they have set in the fridge.

Roll the batter between your hands to form a smooth shape, then arrange on a baking sheet lined with parchment paper. Press the dark chocolate chips into each ball, before placing in the fridge or freezer to set.

SONY DSC

I placed mine in the freezer, because I’m impatient, and I found that these were set “enough” after 10 minutes.  I actually recommend storing and serving these bites directly the freezer for best texture!

SONY DSC

Note: As an added bonus, these little bite-sized bites can also be baked for a delicious cookie treat! They don’t spread like a traditional cookie, but they do get crispy on the outside and stay soft and tender on the inside. If you keep a stash of these bites in your freezer, you will only be 10 minutes away from a freshly baked chocolate chip cookie anytime you like! To bake, preheat your oven to 350F and arrange the frozen cookie dough bites on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the cookie bottoms are golden brown. Allow to cool for 5 minutes– they will firm up a bit– then devour!

4.9 from 14 reviews
Raw Cookie Dough Bites (Vegan)
Author: 
Prep time: 
Total time: 
Serves: 16 bites
 
These bite-sized treats feature coconut oil, almond butter and pure maple syrup, which when combined with dried almond pulp, create the texture and mouth feel of traditional cookie dough--> without any raw eggs to worry about!
Ingredients
  • 1 cup dried almond pulp flour
  • ¼ cup coconut oil, softened
  • ¼ cup pure maple syrup
  • 6 tablespoons raw almond butter
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • dark chocolate chips, as needed
Instructions
  1. The key to working with almond pulp is drying it first, so don't be tempted to skip this crucial step. Trust me, I've tried! Once the pulp is dry, you simply pulse it in a food processor to break up any clumps and create a flour-like texture. Any leftover almond pulp "flour" can be stored as you would traditional almond flour, in a sealed container in the pantry, or in the fridge for longer shelf life.
  2. Measure out one cup of the almond pulp flour, using the "scoop and swipe" method: Scoop the flour with a measuring cup and swipe the top with the back of a knife to level off the top.
  3. Combine the dried almond pulp flour with the coconut oil, almond butter, maple syrup, vanilla and sea salt in the bowl of a food processor, and pulse until a sticky, uniform batter is formed.
  4. Adjust the flavor to taste, if necessary, then use a tablespoon to scoop the batter into bite-sized balls. The batter may feel slightly greasy, thanks to the coconut oil melting with the warmth of the food processor, but rest assured that they will lose that greasy texture once they have set in the fridge.
  5. Roll the batter between your hands to form a smooth shape, then arrange on a baking sheet lined with parchment paper. Press the dark chocolate chips into each ball, before placing in the fridge or freezer to set.
  6. I placed mine in the freezer, because I'm impatient, and I found that these were set "enough" after 10 minutes. I actually recommend storing and serving these bites directly the freezer for best texture!
Notes
As an added bonus, these little bite-sized bites can also be baked for a delicious cookie treat! They don't spread like a traditional cookie, but they do get crispy on the outside and stay soft and tender on the inside. If you keep a stash of these bites in your freezer, you will only be 10 minutes away from a freshly baked chocolate chip cookie anytime you like! To bake, preheat your oven to 350F and arrange the frozen cookie dough bites on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the cookie bottoms are golden brown. Allow to cool for 5 minutes-- they will firm up a bit-- then devour!

Hope you enjoy them!

Reader Feedback: Have you tried any other successful almond pulp recipes? If so, please share!

Comments

  1. Laura says

    Loved this recipe. Pleasantly surprised actually, but after being chastised by the DH (he thinks it’s better to abstain than try to substitute, I say a girl needs a little cookie dough now and then) He gave his seal of approval. This is good stuff. :-)

  2. Jodi says

    I used to dry the pulp and add it to the granola I made, thinking there was still some protein in it, but sounds like maybe not. I no longer have a dehydrator and have taken a break from making granola….it takes a bit of time and doesn’t save much $$, so now I just add the wet pulp to my smoothies. Or freeze it to use later.

  3. gayle fried says

    I make homemade granola with the pulp and it is excellent. My kid loves it. You can even use the pulp wet. The trick is putting it in the oven on low for a long time (i.e. mimic a dehydrator).

    Recipe:
    Almond pulp (i sweeten my almond milk with a touch of vanilla, cinammon, and dates before blending)
    Raisins and other dried fruit
    Oats
    a bit more Cinammon and vanilla
    Maple syrup to bind together (and for taste)

    Spread in thin layer on cookie sheet. Press down with hands so that it all sticks together on the cookie sheet. Put in oven on medium-low (on convection works great too) for at least 45 minutes to an hour. You want to mimic a dehydrator (but careful not burn it or too long it will be too dry).

    Break up and use as cookies or granola. Excellent!

  4. Em says

    Meghan, lovely lovely lovely site you’ve given us!!

    I make biscotti with the leftover almond pulp from making almond milk. just freeze it and bake biscotti whenyou have a good cup or so . comes out wonderfully!

    ciao,
    em

  5. Rachel says

    At work we make homemade almond milk and put vanilla and dates (sometimes maple syrup and raw cacao too) and then blend and strain, leaving a moist, almost thick nut buttery mixture that can be rolled into balls and eaten immediately like bliss balls , and you can eat twice as much because it’s not as dense as plain nut butter (that’s my logic anyways)

  6. Janessa says

    tried this with “raw” almond pulp and no oil (to make up for the extra wetness) and it worked out pretty good. Close to the consistency of the actual recipe (which I also tried). I put it on top of my chocolate smoothies as “cookie dough”. Great way to use almond pulp raw as long as your willing to eat it as frozen as possible. Also good with dried pb2 in there to whip out some moisture and get more dough-y consistence… even though peanut butter really isn’t the best thing in the world.

  7. Laurel says

    Hi Detoxinista! Do you have any recommendations for leftover coconut pulp? So far I’ve made granola. I want to try macaroons too. What do you think?

  8. Kathleen says

    I made these today with peanut butter instead of almond butter and a little more sea salt. They were delicious!! I only wish I had more!

Trackbacks

  1. […] I have searched around a bit on the net and yes, this is pretty much the same as almond meal.  Generally gluten free biscuits and cakes are the types of recipes which this will be good for, but before you try an elaborate recipe which calls for almond meal, or flour, maybe do your own research as to whether this is the best thing for that.  I have made ’3 Ingredient Pancakes’ with this flour and they turned out pretty good.  Will post the recipe soon.  There is another recipe I want to try, ‘Raw Cookie Dough Bites’, they look divine!  Here is the link for those:  http://detoxinista.com/2013/03/raw-cookie-dough-bites-vegan/ […]

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