Another amazing discovery on the almond pulp repurposing front! All the homemade almond milk this house drinks results in quite a bit of excess almond pulp. We made excellent use of it in the vegan strawberry cheesecake crust and I keep finding more places for it that don’t require time drying out in the oven! This has been a big week folx 😀 These (healthy!) cookies have something for everyone – they’re vegan, gluten-free, low sugar, and low impact. Just about every ingredient is from the bulk section and in our efforts for a cyclical kitchen we can eat these cookies guilt-free! At least I am. Let’s be real I’ve been eating these for about two days straight and still don’t feel bad about it.
Honestly, I feel pretty dang efficient when I can find multiple uses for new-to-me ingredients. It feels like I’m building up a solid repertoire of cooking knowledge – an awesome platform to keep create sustainable meals. I think your kitchen space should be flexible and empower you to use the things you have on hand. You can do so much with just a few things in the fridge! This helps with a “use-it-up” mentality that helps prevent food waste. Hopefully sooner I’ll be able to do a monthly recipe round up where you can peruse 10 different ways to use your leftover nut pulp! I hope you’re equally excited about this.
I love how soft and chewy these cookies are! With just a little hint of sweetness they’re great as a snack anytime of day.
These (healthy!) cookies have something for everyone - they’re vegan, gluten-free, low sugar, and low impact.
- 3/4 cup rolled oats
- 3/4 cup almond flour
- 1/2 cup almond pulp
- 1/4 cup unsweetened shredded coconut
- 1/4 cup dark chocolate chips
- 1/4 cup organic unrefined cane sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 brown banana
- 1 flax egg
- 2 1/4 tbsp olive oil
Prepare flax egg by mixing 3 tbsp water to 1 tbsp of flaxseed meal.* Let stand 5 minutes.
Combine oats, almond flour, almond pulp, coconut, baking powder, salt, and chocolate chips in larger bowl.
Mash up banana until smooth and add to dry mixture.
Add olive oil and flax egg and mix well.
Cover with a clean dish towel and let chill for 30 min to an hour.
Preheat oven to 350 F.
Roll dough into small balls and place on an ungreased baking sheet. Gently smash down ball into a circle about ½” high. Place about 1 - 2” apart. Makes approx 12 - 15 cookies.
Bake 15 minutes or until edges are just golden brown. Let cool 10 - 15 minutes.
Enjoy! These will keep 3 - 4 days on the counter or 2 - 3 weeks in the freezer!
I sourced all of my ingredients from the bulk bin section in my reusable bags to keep this as low impact as possible!
Do you have a favorite bulk bin cookie mix-in??
Let me know if you give this a try! #closedloopcooking