• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Cookies

    Almond Pulp Chocolate Chip Cookies

    Published Mar 16, 2010

    Jump to Recipe Print Recipe

    stack of almond pulp chocolate chip cookies
    After making almond milk, I can't bear to throw away the pulp that's left over when all of the love has been squeezed out. I've been drying the pulp in a low oven, and whizzing the clumps out of it in a coffee grinder. The result is a rather bland but probably quite healthy powder consisting mostly of the fiber from the almonds. It's taken a bit of experimenting to bake with as it as it doesn't absorb liquid the way 'normal' flours do.

    So three unsuccessful recipe trials (one cakey 'blondie', one 'carrot puddingcake' and one cakier but unpalatably chewy carrot cake) later, I finally managed to bake some tasty cookies. I swapped a rather small amount of flour for a larger amount of almond flour and increased the amount of egg to make up for the lack of sticky glutens in the almond flour. I also used unrefined sugar in place of the white and brown, and even shamefully used grain-sweetened chocolate chips from Sunspire, which I really don't love the taste of, but wanted the bragging rights to say that the cookies contained no refined sugar. I also used whole spelt flour, making these cookies wheat-free as well.

    half a chocolate chip cookie
    This recipe is adapted from my favorite chocolate chip cookie recipe from Cook's Illustrated. I love it not only for being the best chocolate chip cookie recipe in existence, but also because the dough takes about 30 seconds to mix up. The butter gets melted, and the dough stirred by hand; no waiting impatiently for the butter to soften, or dragging out the mixer to cream the dickens out of it. My mixer lives on top of the fridge, and I am lazy enough to resist hoisting it down unless it is really, really necessary.

    If you give the almond milk a go, save the precious pulp and try baking these cookies. Of course, nothing washes down warm, gooey cookies quite like a cold glass of vanilla-maple almond milk...

    Three almond pulp chocolate chip cookies

    For more almond milk recipes:

    • Banana-Berry Almond Milk Smoothie
    • Vanilla-Maple Almond Milk
    • Baked Almond Pulp Brownies {free of gluten, dairy, and refined sugar}
    • (Raw, Vegan!) Chocolate Pudding

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this almond pulp cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    a stack of chocolate chip cookies
    5 from 2 votes

    Almond Pulp Chocolate Chip Cookies

    Print Recipe Pin Recipe
    These cookies are perfect if you make your own almond milk!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total: 22 minutes
    Servings: 18 2" cookies

    Ingredients

    • 6 tablespoons unsalted butter, melted and cooled
    • 3/4 cup unrefined sugar (or use brown sugar) (4 ounces)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3/4 cup whole spelt (or wheat) flour
    • 1/3 cup almond flour (left over from making almond milk, dried in the oven and ground)
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda
    • 3/4 cup chocolate chips

    Instructions

    • Position racks in the upper and lower thirds of the oven and preheat to 325º. Line 2 cookie sheets with parchment paper.
    • In a medium bowl, whisk together the flours, salt and baking soda. In a large bowl, whisk together the butter, sugar, egg and vanilla to combine. Gently stir the wets into the dries until almost combined, then fold in the chips to combine.
    • Scoop the cookies into 1" balls (I use the purple-handled ice cream scoop) and space 2" apart on the lined cookie sheets. Bake for about 12 minutes, rotating once, until puffed all over and just set around the edges. Let cool, then use a thin metal spatula to remove from the sheet.
    • These stay moist for several days after baking, stored in an airtight container.

    Notes

    Nutritional values are based on one of eight cookies.

    Nutrition

    Calories: 138kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 22mgSodium: 53mgFiber: 1gSugar: 13gVitamin A: 150IUCalcium: 15mgIron: 0.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Almond Pulp Chocolate Chip Cookies

    Makes 1 1/2 dozen 2" cookies

    6 tablespoons unsalted butter, melted and cooled
    3/4 cup (4 ounces) unrefined sugar (or use brown sugar)
    1 egg
    1 teaspoon vanilla extract
    3/4 cup whole spelt (or wheat) flour
    1/3 cup almond flour (left over from making almond milk, dried in the oven and ground)
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    3/4 cup chocolate chips

    Position racks in the upper and lower thirds of the oven and preheat to 325º. Line 2 cookie sheets with parchment paper.

    In a medium bowl, whisk together the flours, salt and baking soda. In a large bowl, whisk together the butter, sugar, egg and vanilla to combine. Gently stir the wets into the dries until almost combined, then fold in the chips to combine.

    Scoop the cookies into 1" balls (I use the purple-handled ice cream scoop) and space 2" apart on the lined cookie sheets. Bake for about 12 minutes, rotating once, until puffed all over and just set around the edges. Let cool, then use a thin metal spatula to remove from the sheet.

    These stay moist for several days after baking, stored in an airtight container.

    You might also like...

    CookiesAlmond FlourChocolate
    « Berry-Fig Financiers
    Bojon Masala Chai »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Amy says

      November 13, 2010 at 4:32 pm

      Perfect :) I have a pile of soggy almond pulp sitting on my counter, and now I know exactly what I'm going to do with it!

      Reply
    2. Anonymous says

      December 05, 2010 at 6:45 am

      I just tried your recipe...t'was really good! Thank you so much.

      Reply
    3. RCakeWalk says

      March 13, 2011 at 7:45 pm

      Hmmmm. I never thought to dry out the pulp! I made some cookies a few times last year using my leftover almond pulp wet. I may have to revisit that using this idea! And, try your version, too - of course.

      Reply
    4. alanna says

      March 14, 2011 at 4:27 pm

      Oh, that's good to know- I'll peruse your site for recipes. The pulp poses a constant conundrum!

      Reply
    5. rcakewalk says

      June 27, 2011 at 2:36 pm

      I knew that I remembered seeing this recipe, but I forgot about the drying of the pulp... I made almond milk last week, and still have the pulp in the fridge. I'm thinking I'll try this recipe using the pulp "wet". I'll let you know!

      Reply
    6. Alanna says

      June 27, 2011 at 4:02 pm

      Yes, please do!

      Reply
    7. laurie.bachand says

      November 28, 2011 at 5:21 am

      Just to be correct....spelt is very low in gluten but not 100% gluten free so it would not be okay for individuals with Celiac disease.

      Reply
    8. Alanna says

      December 20, 2011 at 4:16 am

      Quite true - thank you for clarifying!

      Reply
    9. Kelly says

      August 07, 2020 at 11:23 pm

      These were so delicious. My husband is on a low iodine diet so I used vegan butter sticks, melted and 2 egg whites in place of the whole egg. They are soft in the center and so delicious. I made more almond milk today and I think I'll be making more of these tomorrow!

      Reply
      • Alanna says

        August 17, 2020 at 10:11 pm

        I'm so glad you loved these and that those substitutions worked out! Thanks a bunch for the sweet note and rating. :)

        Reply
    10. Lisa LA says

      July 12, 2021 at 5:10 pm

      Spelt IS wheat - it's referred to as ancient wheat and it contains GLUTEN. This is not a good substitute for flour at all. Okara is similar to the pulp you made, and I also use cashew flour.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack