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
- First I preheated the oven to 350.
- 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.
- Next I added 2 eggs to that mixture
- 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.
- I let the melted mixture cool off for a few minutes and combined it with the almond pulp mix.
- Next I put large spoonfuls on a baking sheet and pushed down on them with the back of the spoon a tad.
- 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!