Chocolate-Almond Crunch Cookie (Made from Almond Pulp!)

By Jamie Webber

One of the best parts of making your own almond milk is that you also get almond PULP. It comes out of a slow juicer rather crumbly making it a perfect base for these delicious Chocolate-Almond Crunch Cookies. They are super simple, slightly sweet, easy to make and full of healthy fats thanks to the coconut oil and almond butter (just don’t enjoy too many in one sitting because the calories can add up.

Ingredients

1 cup (130 g) dried almond pulp flour (I left mine in the fridge overnight to help dry it out)
1/4 cup (20 g) rolled oats
1/4 cup (60 ml) coconut oil
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) raw almond butter (or other nut butters)
1/2 tsp pure vanilla extract
2 tbsp cacao nibs or vegan chocolate chips
Sea salt, to taste

Directions

After you make your almond milk, store the almond pulp in the fridge to help it dry a little.
Combine all of the ingredients except the oats, salt and cacao nibs in a food processor or high-powered blender until mixed together and a batter forms.
Mix batter with rolled oats in a bowl.
Line a baking dish with plastic wrap or parchment paper.
Scoop small, bite-sized balls onto the baking dish.
Shape the cookies how you want them or you can leave them in balls! I flattened the balls out a little bit but they by no means looked perfect, they only tasted perfect.
Top the cookie dough with raw cacao nibs or chocolate chips to give them a little crunch and a dark chocolate-y taste (feel free to skip this step if you’d rather not have chocolate).
Sprinkle cookies with a little sea salt (a little goes a long way but it adds a super satisfying touch).
Place in freezer for about 30 minutes to let harden.
Serve and enjoy! Store in the freezer.

Prep Time: 20 minutes

Cook Time: 30 minutes (in the freezer)

Total Time: 50 minutes

Servings: 16

Serving Size: 1 cookie

Calories: 160

Fat: 13g

Trans Fat: 5g

Cholesterol: 0mg

Sodium: 75mg

Carbohydrates: 8g

Fiber: 2g

Sugars: 5g

Protein: 3g