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



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 


  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