Almond Pulp Crunchy Chocolate Cookies
If you’ve ever made almond milk before, you’ve most likely thought about what you can do with the leftover almond pulp rather than throwing it away. I make almond milk quite often so I have been playing around with a few different recipes to use up the almond pulp.
This recipes for these Crunchy Chocolate Cookies is definitely one of my favourites so far. The cookies have a subtle sweetness and that perfect crunchy on the outside, fudgey on the inside texture.
If you have made almond milk and don’t have any almond pulp, you can easily replace it with almond meal.
Ingredients
- 1 cup almond pulp or almond meal
- 8 medjool dates, pitted
- 1 tbs raw cacao powder
- 1/2 cup dessicated coconut
- 1/2 cup coconut oil
- 2 tbs activated buckinis
Directions
- Preheat oven to 160 degrees and line a baking tray with baking paper
- Mix all ingredients (except buckinis) together in a high speed blender, food processor or Thermomix (TM Speed 7, 20 seconds) until the mixture is well combined
- Add in the buckinis and give it a quick mix being careful not to blend them in to much (TM reverse speed 2, 5 seconds)
- Place tablespoonfuls on a baking tray and press down with a fork to flatten
- Bake for 40 minutes or until golden
- Allow to cool on the tray for 5 minutes and then move to a cool rack
Note- The cookies will still be quite soft when they are taken out of the oven but will become crunchier as they cool.