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    Home / Recipes / 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.

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    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.

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    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

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