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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 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!
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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.
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.
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.
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.
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!
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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition
Per Serving: Calories: 101, Fat: 9g, Carbohydrates: 6g, Fiber: 1g, Protein: 2g
Hope you enjoy them!
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Reader Feedback: Have you tried any other successful almond pulp recipes? If so, please share!
Thank you so much for sharing your recipes! I have just recently started making my own almond milk, it’s great to find some recipes that I can use the pulp in. I have cut out sugars, so used a bit of stevia instead of maple syrup and they worked out beautifully. I baked these, but will try them as cookie dough bites another time. Very happy to have a yummy sweet biscuit! 🙂
Can cashew butter be substituted for the almond butter? These look delicious, and I’m finally getting into making my own almond milk, need something to do with the pulp…gluten free goodies are right up my ally. Thanks!
I love these cookie dough cookies. I freeze the cookies for a treat but I also bring them to my triathlon trainings as a “goo” to help give me the needed energy to complete my workouts (my diet forbids processed sugar, flour, etc. so I can’t have any of the goo’s or other energy snacks that other athletes carry with them). I put less coconut oil in mine as they came out a little oily the first time I made them. I’ve also been adding all sorts of other yummy healthy stuff to my dough (maca powder, hemp protein, and I make my milks from almond, walnut and hemp hearts so the flour I use is a little different). My husband begged me to put cinnamon in my last batch (he loves cinnamon and its many nutritional benefits) and they tasted great. Thanks so much for this awesome recipe. I’ve tagged it on my site as other Crohn’s and Colitis sufferers have been asking about the “goo” recipe I’ve been using for my workouts.
I tried this recipe. I had 3 cups of dried ground almond flour, so I tripled the recipe. It was swimming in oil. I don’t think the coconut oil was necessary. The ground raw almond butter had plenty of oil in it. I’d probably not use maple syrup again. I think brown sugar or palm sugar would work better.
The dough is pretty much impossible to mix. The food processor didn’t work. The bread dough hook on my mixer didn’t work. Finally dumped it into a bowl and used a potato masher to try and mix it.
This recipe needs more work.
Did you use the pulp left after you make almond milk or did you use the ground almond flour? This recipe calls for the dried pulp not for the ground almond flour. Sounds to me that you used ground almond flour… That would explain why it was so oily. The pulp left after you’ve made almond milk is totally defatted, since all the fat was squeezed in the almond milk.
I mixed everything together. Kept them in the fridge for some time, and they were hard. Put them in the oven for 10 minutes, and they flattened out. They did not hold their shape. They flattened out more than traditional cookies. So much, I ended up having one big cookie. Any advice for the future?
Wow these are great! Thanks for the tips on how to successfully make almond flour. I tried in my oven once and burned it, but it worked perfectly in my dehydrator. Great treat for that leftover almond pulp!
I love them! MAde a couple of changes to the recipe though )because I did not have all the ingredients. First I completed the dried (in the oven 110 celsius for an hour + left in the turned off oven for the night) almond pulp with a little coconut flour, then, I substitute a mix of agave syrup and date syrup for the maple syrup. It tastes delicious!Definitely the kind of recipe I want to keep and share with my daughter. Thank you!
Made these today and they are great! In fact, I consider it a miracle that my sugar loving hubby said he loved them. His “go to” snack is toll house cookie dough, so this is a huge step… thank you!!!
Thank you for this recipe. I just made these and they turned out perfect. The best way to use almond pulp so far! I really like your blog, it is a great inspiration and source of information. Greetings from Finland!
I am allergic to coconut, is there a different oil that can be used in these? (and your other recipes that call for coconut oil?)