Almond Pulp Cookies (Gut-Friendly & Grain-Free)

Grain-free, gut-friendly cookies that turn leftover almond milk pulp into something worth celebrating. Anti-inflammatory spices, mineral-rich sweeteners, naturally gluten- and dairy-free.

Ingredients:

• 2 cups almond pulp, lightly pressed (not bone-dry)
• 1/2 cup almond butter or tahini
• 1/3 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• 1 tsp Ceylon cinnamon
• 1/4 tsp fine mineral salt (Celtic or pink Himalayan)
• 1/2 tsp baking soda
• 1/2 cup 100% dark chocolate chips (or coconut-sugar-sweetened)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond butter, maple syrup, coconut oil, egg, and vanilla until smooth and glossy.
3. Add almond pulp and stir until fully coated and broken up — no dry clumps.
4. Sprinkle cinnamon, mineral salt, and baking soda over the top and fold in until just combined.
5. Gently fold in chocolate chips.
6. Using a medium ice cream scoop (~2 tbsp), portion dough onto the baking sheet, leaving 2 inches between cookies. Press each scoop down gently to about 3/4-inch thick — these don’t spread much.
7. Bake 13–15 minutes, rotating halfway, until edges are golden and tops look set but still soft in the center.
8. Rest on the baking sheet 10 minutes before transferring to a wire rack. They firm up as they cool.

Notes:

1. Almond flour swap: Use 1 1/2 cups almond flour + 3–4 tbsp almond or coconut milk (flour is much drier than pulp).
2. Pulp texture: Should feel like damp sand — squeezed but not bone-dry.
3. Chocolate options: Hu Kitchen, Pascha 100%, Santa Barbara Chocolate, or Lakanto.
4. Storage: Room temp 3 days, fridge 1 week, freezer 3 months.
5. Gut-loving boost: Add 1 tbsp ground flax or 2 tbsp hemp seeds with the dry ingredients.