Almond Pulp Chocolate Chip Oatmeal Cookies

Not sure what to do with almond pulp after making nut milk? These easy almond pulp chocolate chip oatmeal cookies are the answer to your prayers. Chewy, sweet, and packed with flavor, these nutrient-dense cookies will help you cut down on food waste while satisfying your sweet tooth.

A stack of almond pulp chocolate chip oatmeal cookies with almond milk in the background

Using Raw Almond Pulp In Baking

The tricky thing about almond pulp is that is moisture level is imprecise, as it depends on how much milk you squeezed out of it. Baking is a science, and messing with moisture levels can yield inconsistent results. That’s why you often see recipes that require you to dry and process the almond pulp into almond meal before baking. But while this is a much more precise way of doing things, it’s also much more time consuming.

I always try to avoid that extra step by pairing raw almond pulp with absorbent ingredients that tend. This gives me a little bit of wiggle room, so I don’t end up with runny batter or dry cookies depending on how much moisture is left in the almond pulp. In this case, I used both rolled oats and oat flour to achieve consistent results.

How To Make Almond Pulp Chocolate Chip Cookies

INGREDIENTS

  • 3/4 c rolled oats
  • 1/2 c oat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 c wet almond pulp
  • 1 egg, lightly beaten
  • 1/3 c maple syrup
  • 1 tsp vanilla
  • 1/2c chocolate chips 
Almond pulp cookie batter with cholcolte chips in a bowl

METHOD

  1. Preheat your oven to 350. Line a cookie sheet with parchment or a Silpat and set it aside.
  2. Mix together the rolled oats, oat flour, baking soda, and cinnamon in a bowl, stirring until thoroughly combined. Set aside.
  3. In a separate bowl, whisk together the almond pulp, egg, maple syrup, and vanilla. Mix it well until the almond pulp is held almost in suspension by the other liquids. 
  4. Make a little well in the center of the dry ingredients. Slowly pour the wet into the dry, stirring constantly with a wooden spoon to break up clumps. Be sure to scrape the sides and the bottom of the bowl to incorporate every last bit of flour. You don’t want any dry streaks in your cookies!
  5. Use a spatula to fold in the chocolate chips, making sure they’re mixed in evenly.
Spatula placing almond pulp cookies on a wire cooling rack

6. Use a large cookie scoop or tablespoon to drop 2 tbsp scoops of batter onto the prepared cookie sheet, placing the cookies about 3 inches apart. 

7. Bake in the preheated oven for 18-20 minutes. Let the cookies cool on the pan for approximately 5 minutes before removing them to a wire rack to finish cooling. Enjoy warm, or place fully cooled cookies in an airtight container and store in a cool, dry place.

More Cookie Recipes Like this:

Coffee Toffee Chocolate Chip Cookies With Almond Flour

Gluten-Free Ginger Cookies With Dark Chocolate And Cardamom

Best Ever Gluten-Free Chocolate Chunk Cookies

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Almond Pulp Chocolate Chip Oatmeal Cookies

A stack of almond pulp cookies with almond milk in the background

These chewy and naturally sweet chocolate chip oatmeal cookies are the perfect solution when you’re wondering what to do with leftover almond pulp. The best part: They go from bowl to belly in under 30 minutes. 

  • Author: Christine Tusher
  • Prep Time: 7 min
  • Cook Time: 20 min
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Diet: Gluten Free

Ingredients

Scale

3/4 c rolled oats

1/2 c oat flour

1 tsp baking soda

1/2 tsp cinnamon

1 c wet almond pulp

1 egg, lightly beaten

1/3 c maple syrup

1 tsp vanilla

1/2 c chocolate chips 

Notes

  1. Preheat your oven to 350 F. Line a cookie sheet with parchment paper or a Silpat and set it aside.
  2. Mix the rolled oats, oat flour, baking soda, and cinnamon together in a bowl, stirring until thoroughly combined. Set aside.
  3. In a separate bowl, whisk together the almond pulp, egg, maple syrup and vanilla. Stir it well until the almond pulp is held almost in suspension by the other liquids. 
  4. Make a little well in the center of the dry ingredients. Slowly pour the wet into the dry, stirring constantly with a wooden spoon to break up clumps. Be sure to scrape the sides and the bottom of the bowl to incorporate every last bit of flour. 
  5. Use a spatula to fold in the chocolate chips, making sure they’re mixed in evenly.
  6. Use a large cookie scoop or tablespoon to drop 2 tbsp scoops of batter onto the prepared cookie sheet, placing the cookies about 3 inches apart. 
  7. Bake in the preheated oven for 18-20 minutes. Let the cookies cool on the pan for approximately 5 minutes before removing them to a wire rack to finish cooling. Enjoy warm, or place fully cooled cookies in an airtight container and store in a cool, dry place.

Keywords: almond pulp cookies, almond pulp chocolate chip cookies, almond pulp oatmeal cookies


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