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gluten free chocolate chip cookies, almond pulp

Almond Milk Pulp Cookies

Sarah
If you make homemade almond milk, don't throw away your almond milk pulp! They make the perfect base for these delicious, chewy chocolate chip cookies.
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Dessert, Snack
Cuisine American
Servings 6

Ingredients
  

  • 1 tsp. Vanilla
  • 1 Egg
  • 1 tbsp. Melted coconut oil
  • 1 cup Almond milk pulp
  • 1 cup  Almond flour
  • 1/2 cup Coconut sugar
  • 1 tsp. Baking powder See note, if strictly paleo
  • 1/4 tsp. Sea salt
  • 1 generous handful Chocolate chips

Instructions
 

  • Combine vanilla, egg and coconut oil, and coconut sugar together in a bowl.
  • Add the almond flour, baking powder, and sea salt to the wet ingredients previously mixed until well combined.
  • Add chocolate chips to the dough and mix.
  • Use an ice cream scooper or spoon to scoop out dough, form cookie and place on cookie sheet. These cookies will spread a little while baking.
  • Bake at 350 for 17 minutes until golden.
  • Allow cookies to cool and enjoy!

Notes

Gluten-free, dairy-free, and paleo!
*Note: If paleo, baking powder is technically not allowed because it contains cornstarch. I don't mind because it is a negligible amount. If strictly paleo you can make an easy 3 ingredient paleo baking powder using this recipe from wickedspatula.com
 
Keyword almond milk pulp, nut milk leftovers