Almond Chocolate Chip Cookies
Sometimes you just want a cookie, and sometimes you truly NEED a cookie. Occasionally, a cookie is just good for your soul, right? There are so many great cookie recipes out there, but I’ve put together a rather unique one for you today.
Oddly enough, my story begins with almond pulp. I have been making my own almond milk for a couple of years now but have always been perplexed about what to do with the leftover pulp. I’ve had several people ask me the same question because it seems like it could be put to good use somehow. One option is to make crackers, but I don’t have a dehydrator so I was seeking another alternative. Thus, the cookie.
I can’t lie - this concoction was a bit challenging. I’m not a baker by nature. Sure, I can follow a recipe and it will come out beautifully, but I’ve never been one to create my own baking recipes. There’s a lot of science in baking and I’m much more inclined to just “throw things together” than I am to measure things out precisely. As a result, this recipe truly is a labor of love. I made five trials of cookies to arrive at this recipe (and had several taste testers along the way) and I think you’re going to love them!
These cookies are lightly sweet without being overbearing. They have protein from almonds, fiber from flax & oats, and fat from coconut oil. They are sweetened with a bit of coconut sugar and some banana, though if you want to sub the banana for applesauce it will work just as well! (Using banana will give it a slight banana-bread type taste, so if you’re not into that, use applesauce instead.)
Good news: this recipe only yields 12 cookies. This way, you won’t be stuck with a mountain of cookies that you’ll either inhale for several days or feel obligated to leave on the break room table at work. Small batch cookie recipes can help keep things in check!
These cookies comes together in about 10 minutes and take only 10 minutes to bake, meaning you are only 20 minutes away from a warm and delicious cookie. Let’s get to the kitchen!
Almond Chocolate Chip Cookies
Makes 12 cookies
1 c almond pulp (see TIP below)
1 c old-fashioned oats, ground into a flour (use your food processor or spice grinder)
½ tsp salt
¾ tsp baking soda
½ tsp vanilla
4 TBSP coconut sugar (I like this one)
2 TBSP mashed banana
3 TBSP coconut oil
1 flax egg (1 TBSP flax meal + 2.5 TBSP room temp water)
2-3 TBSP chocolate chips
Heat oven to 375 degrees and line baking sheet with parchment paper.
To make flax egg, add flaxmeal and water to a bowl and stir with a fork. Set aside for 5 minutes while you prep the rest of your ingredients to give it a chance to thicken.
Add almond pulp, oat flour, salt, and baking soda to a bowl and whisk together with a fork. Add coconut sugar, mashed banana, flax egg, and coconut oil and mix until a batter forms. Add chocolate chips and fold into batter.
Using two spoons or cookie scoop (my preferred method!) scoop round balls of dough onto parchment lined pan. Flatten slightly with hands or fork. Bake for 10 minutes or until edges are lightly brown. Allow to cool on pan.
TIP: Do NOT pack your almond pulp into the cup. Fluff it with a fork in a bowl first and then spoon it into your cup measure. Packing it in will make your cookies too wet and they will not bake properly.