PURE EATING AND LIVING
ALMOND PULP COOKIES
Makes about 12 to 15 cookies
INGREDIENTS
1 Cup - Almond pulp (see here for how to make almond milk to have almond pulp)/Can replace with 1 cup almond flour
1 Cup Rolled oats
1/2 tsp baking powder
1/8 tsp sea salt
1/4 cup chopped walnuts
1/4 cup shredded coconut (optional)
1/4 cup peppita seeds
2 tbsp chia seeds
1/4 cup monk fruit
1/2 tsp cinnamon
4 tbsp apple sauce
1 tsp vanilla extract
1/2 cup dairy free chocolate chunks
2 tbsp dairy free chocolate mini chips
1/2 cup non dairy milk (more if needed)
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DIRECTIONS
1) Mix the first 4 ingredients together then add each ingredients one by one and mix thoroughly together adding any additional non dairy milk if it seems too dry (it should not seem like a wet batter but just enough to stick together, it will be more cohesive after refrigeration.
2) Place in fridge for 15 minutes
3) Pre-heat oven to 375 F
4) Place large teaspoon dollops on parchment paper or Silpat
5) Bake for 15 minutes and let cool on pan for at least one minute
6) Keep in refrigerator to last longer (up to a maximum of 2 weeks in refrigerator)