Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Almond Pulp Chocolate Chip Cookies
Makes 14 bite size cookies
Ingredients
2
cups
almond pulp tightly packed
be sure to squeeze out any excess moisture using a mesh bag
2
flax “eggs”
2 Tbsp flaxseed meal + 6 Tbsp water
1/4
cup
coconut oil
1
tsp
vanilla extract
1/3
cup
maple syrup
1/3
cup
creamy nut/seed butter of your choice
3
Tbsp
coconut flour
1
tsp
cinnamon
1/4
tsp
salt
1
tsp
baking soda
1/2
cup
mini chocolate chips
Instructions
Instructions:
Using a cheesecloth or a nut mylk bag add the leftover almond pulp and squeeze out the excess liquid
Measure out 2 cups of the almond pulp
Prepare your flax eggs by adding the flaxseed meal and water to a small bowl and let sit for 10 minute or until it become gelatinous
Add the wet ingredients to a bowl and mix
Add the dry ingredients and mix
Fold in mini chocolate chips
Chill the dough for at least 30 minutes
Using a Tbsp ice cream scooper, scoop out dough, and place on a lined baking sheet
Bake 350 F for 15-17 minutes
Once done let rest for at least 10 minutes on baking sheet and then transfer to a wired cooling rack