Lemon and Coconut Almond Pulp Cookies

  /   Posted in: Guilt Free Sweets, Healthy Recipes cat
Lemon and Coconut Almond Pulp Cookies

After making my weekly batch of almond milk, I was left with some almond pulp that I didn’t want to waste. After the success of my Crunchy Chocolate Cookies last week I thought I would play around with the flavours and created these yummy Lemon and Coconut Almond Pulp Cookies.

If you don’t have any almond pulp, you could also use almond meal.

I’ve popped these in the freezer and have been pulling one out when I need a quick sweet fix. The nuts make them super filling and they really hit the spot.

 

Ingredients

  • 1 cup almond pulp or almond meal
  • 8 medjool dates, pitted
  • Zest of 1 lemon
  • 1/2 cup dessicated coconut
  • 1/2 cup coconut oil

Directions

  1. Preheat oven to 160 degrees and line a baking tray with baking paper
  2. Grate the lemon zest (TM- peel the lemon zest off the lemon and whizz for 10 seconds speed 10)
  3. Mix all ingredients together in a high speed blender, food processor or Thermomix (TM Speed 7, 20 seconds) until the mixture is well combined
  4. Place tablespoonfuls on a baking tray and press down with a fork to flatten
  5. If you wish press an almond into the centre of each biscuit
  6. Bake for 40 minutes or until golden
  7. Allow to cool on the tray for 5 minutes and then move to a wire rack

Note- The cookies will still be quite soft when they come out of the oven but with harden up when they cool

 

 

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