My favorite part of cooking healthy, is that nothing ever goes to waste; what’s left from one recipe can always benefit another. Indeed, after making my favorite homemade almond milk, I use the leftover almond pulp for these delicious vegan cookies!
This recipe is super easy, healthy, and is FODMAP-free. Your taste buds and your waistline are both going to be happy!
Ingredients:
- 1 cup of almond pulp
- 2 tbsp. melted coconut oil
- 1 tbsp. agave syrup
- A pinch of sea salt (I prefer Himalayan pink salt)
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup carob chips (or chocolate chips for non vegans)
Directions:
- Preheat oven to 350°F / 180°C.
- In a mixing bowl, combine the almond pulp, salt, and baking soda.
- Add the coconut oil, agave and vanilla extract.
- Mix well, and when the batter is fully combined, add the carob/chocolate chips.
- Form the dough into cookies and place on a baking tray with parchment paper. (I like to use an ice-cream scoop to form balls and then I press them with my fingers into a round shape).
- Bake for 13 minutes and remove from oven when edges begin to brown.
Attention! These cookies are quite crumbly, so handle them carefully and above all let them cool down fully before transferring them!
They will keep fresh in a sealed container for about 5 days, and they also freeze very well.
Bon Appétit!
Tags: almond milk almond pulp baking carob chip cookies chocolate chip cookies coach coaching cookies cooking diet fodmaps gluten free health healthy lebootcamp paleo paleo cookies recipe Valerie Orsoni vegan vegan cookies weight loss
Leave a Reply