Pumpkin Almond Pulp Cookies

pumpkin almond pulp cookies

Almond Pulp Cookies are a staple in our house; mainly because I make a ton of almond milk and hate throwing out the leftover pulp. I make them a little differently every time depending on what we have in the house. Today I decided to try using canned pumpkin instead of flour and I really like them. They are VERY soft and moist.

Pumpkin Almond Pulp Cookies

  • 2 cups almond pulp
  • 1 cup quick oats
  • 1 cup pumpkin
  • 2 Tbsp ground flax seed
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 2 eggs
  • 1/4 cup coconut oil
  • 2 Tbsp butter
  • 1 Tbsp vanilla
  • 1/2 cup maple syrup or honey.

**Makes 2 dozen cookies

Instructions:

 

  1. First I preheated the oven to 350.
  2. Then I combined 2 cups almond pulp, 1 cup quick oats, 1 cup canned pumpkin, 2 Tbsp ground flax seed (optional), 1 tsp baking powder, 1 Tbsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger.
  3. Next I added 2 eggs to that mixture
  4. Separately I melted together 1/4 cup coconut oil, 2 Tbsp butter, 1 Tbsp vanilla, and 1/2 cup of maple syrup (you can also use honey) over low heat.
  5. I let the melted mixture cool off for a few minutes and combined it with the almond pulp mix.
  6. Next I put large spoonfuls on a baking sheet and pushed down on them with the back of the spoon a tad.
  7. I baked the cookies for 12-14 minutes and removed them from the oven. I let them rest a few minutes before transferring to my racks. These are much smaller and softer without using flour but the pumpkin-pie flavor is a wonderful trade-off.

 

These cookies are healthy, filling, and tasty; so the next time you make some almond milk don’t throw out the pulp!

 

 

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