I made almond milk a couple of days ago and I had the raw almond pulp leftover after straining the milk. I believe in zero waste when it comes to food and try to use every bit of vegetables, fruit, nuts and meat. Hence, I was on a mission to find a use for these raw almond pulp. I researched online and saw a few recipes that involved raw almond pulp such as hummus, brownies, cookies, thickener in curries and almond meal. However, none of these recipes really caught my eye.
So, I decided to come up with my own recipe of cookies to use up the raw almond pulp. I wanted something healthy but still delicious as a snack. I had ripe bananas and thought it would be the perfect sweetener for these cookies. I wanted the cookies to have sufficient protein, so that I do not feel guilty munching on them. Hence, I added some protein powder. These cookies are oil free, sugar free, gluten free and can be vegan friendly. Compared to my usual crunchy cookies, these cookies are on the chewy side. I hope you enjoy this recipe and let me know what you think of these cookies 🙂
Makes 25 small cookies
For those of you counting calories and macros, please use the table below as a guide.
|Carbohydrates (g)||Protein (g)||Fat (g)||Calories|
- 1 cup raw almond pulp, semi wet (you can also use almond meal if you do not have raw almond pulp but add a tsp or two of water to it to make it wet);
- 1 cup desiccated coconut;
- 1 egg, whisked or 1 flax egg (if you are vegan);
- 2 ripe bananas, mashed;
- 4 tbsp Bare Blends cacao protein powder;
- 1/4 cup raw cashews, chopped roughly; and
- 1/8 cup cacao nibs.
- Preheat the oven to 170 degrees Celsius and line your baking tray with baking paper or spray with olive oil;
- In a bowl, mix the desiccated coconut, protein powder, cashews and cacao nibs well;
- In a separate bowl, mix the raw almond pulp, whisked egg and mashed bananas well;
- Add the banana mixture to the mixed dry ingredients and mix well;
- Shape your cookie dough into bite-sized cookies and place on the baking tray;
- Once you have finished shaping cookies from your cookie dough, place the baking tray in the oven;
- Bake for 30-40 minutes or until slightly darker than golden brown;
- Once baked, allow to cool on a cooling rack; and
- Enjoy your cookie with a cup or tea/coffee 🙂
- The cookies must be stored in the fridge and can last up to a week in the fridge.