Almond Pulp Chocolate Chunk Cookies
Soft and chewy vegan cookies made with leftover almond pulp, loaded with rich chocolate chunks. These delectable treats are healthy, satisfying, and the perfect way to use up leftover almond pulp.
ingredients
- 1 cup almond pulp (slightly moist)
- 1/2 cup rolled oats
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chunks
steps
- 1.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a large mixing bowl, combine the almond pulp, oat flour, maple syrup, coconut oil, vanilla extract, baking powder, and salt. Stir until well combined.
- 3.
Gently fold in the dairy-free chocolate chunks, distributing them evenly throughout the dough.
- 4.
Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet and flatten them slightly with your palm.
- 5.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges turn golden brown.
- 6.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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