Hey there, lovely community! I’m fully into Christmas baking at the moment, and I couldn’t resist sharing this gem with you. Every time I whip up a batch of my homemade almond milk, I get tons of questions about what to do with the leftover pulp. So, here’s the scoop – a delightful recipe that transforms that almond pulp into the most delicious Gluten-free Almond Pulp Chocolate Chip Cookies. Let’s turn those kitchen moments into sweet, festive treats this Christmas. Happy Holidays!
cups almond pulp
2 bananas, mashed
1/2 cup hazelnuts, chopped
1/4 cup raw cacao powder
2 tablespoons ghee
1/2 cup chopped dark chocolate or chocolate chips
1 tablespoon psyllium husk, mixed with water
1/4 cup maple syrup
1/2 cup tahini
Pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Preheat your oven to 350°F.
Mash your bananas in a large bowl.
Add all other ingredients except chocolate and hazelnuts. Mix well.
Fold in your chocolate chunks and hazelnuts, mixing to combine.
Scoop your cookies onto a baking sheet and flatten them with a spoon.
Sprinkle with flaky salt and bake for 25-30 minutes or until cooked through but still soft.