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.

raw cookie dough bitesRaw 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! I use my dehydrator to dry my pulp overnight, but you could also use your oven to speed up the process. (They won’t technically be “raw” anymore, but using at temperature of 250F will dry the pulp out in an hour or so.) 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 in a food processor

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.

cookie dough mixed in a food processorAdjust 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.

raw cookie dough bites on a pan

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!

raw cookie dough bites

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!

4.89 from 18 votes
Print
Raw Cookie Dough Bites (Vegan)
Prep Time
20 mins
Total Time
20 mins
 

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!

Course: Dessert
Servings: 16 bites
Calories: 101 kcal
Author: Detoxinista.com
Ingredients
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!
Recipe 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!

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Comments

Carolyn

These are delicious! I used organic chunky peanut butter because that’s what I had on hand. Just froze them as directed and ate them!!

Jason B

Maple syrup is boiled when it’s processed, therefore it isn’t a raw food.

Monica

I have made these many times and I love them. Made them today oil and sugar free by substituting apple sauce and date paste for the coconut oil and maple syrup. Gave them to my 8 year old daughter and she loved them. Me too!

Technus

These are delicious! I took them to a party and they were a hit. They are a bit oily so I may reduce the coconut oil in my next batch. I’ve tried making cookies with wet almond pulp and they were not very good, lol. I guess drying it out is the best way to go.

Laura

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. 🙂

Jodi

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.

gayle fried

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!

amy

you’re my hero!!

Em

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

Rachel

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)

Mavis

I think it is possible to make a pesto out of the almond pulp by adding some herbs and maybe more nuts! 🙂

Janessa

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.

Laurel

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?

Kathleen

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!

Bob

i want to dry out my almond pulp and use it but I’m not sure how to dry it since I do not have dehydrator? Can you explain the best way to do it?

    Sandi

    I dry mine in the oven on at 170 (the lowest heat) and I just check it/stir it occasionally until it is dry.

Michele

I just found your site and this was the first recipe I tried. These were delicious. I tried one baked and the others raw. Will definitely make again and have found other recipes that sound great too

Leslie

Excellent recipe! I always feel so wasteful throwing away the almond pulp so I’m thankful for a good use for it! I also try to keep a sock of healthy raw desserts in my freezer for any sweet tooth cravings and this is perfect for sweet little snacks.
Thank you for the wonderful recipes!

Amy

Thanks for the recipe! Always nice to have another recipe for the copious amounts of nut flours I produce making milk. One comment/suggestion: I first made these with coconut oil (as per the recipe) and the oil separated out. Not sure if I over-processed the dough or what. However, I made them a second time and this time used coconut butter/manna and they turned out perfectly (for my taste).

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