Well, this recipe title is a mouthful. Almond + pulp + chocolate + protein + cookies.
I started making my own almond milk recently and I have a huge problem tossing out the almond pulp that remains. In the first section of my culinary nutrition class, we learned how to take full advantage of vegetable “waste”: vegetable stock! I haven’t tried to make my own just yet, but that is coming soon. A few sections later, we learned how to make almond milk and then were directed to recipes using almond pulp.
These cookies make for a great pre-workout snack, post-workout snack and dessert. The almond milk pulp itself isn’t very flavorful (all of that flavor is in your milk), but the cacao powder and maple syrup make up for that. Add coconut oil for fat, protein powder for (duh) protein, and egg to help keep it all together. Don’t want to use egg? Sub it out for a chia or flaxseed egg.
Pro tip: I recommend dipping them in chilled homemade almond milk. BRB, gotta go get a cookie. Enjoy the recipe below.
Almond Pulp Chocolate Protein Cookies
- 1 cup almond pulp
- 2 Tbsp raw cacao powder
- 2 Tbsp chia seeds
- 1 egg
- 1 scoop of protein (I use Garden of Life vanilla)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- Preheat the oven to 350°F.
- Mix all of the ingredients together, then let them sit for 5-10 minutes.
- Scoop out spoonfuls and put them on a cookie sheet (use parchment paper to line the sheet). The cookies will most likely hold their shape, so don’t worry spacing the dough out too much.
- Bake for 15-20 minutes or until they start to golden on the edges/on the bottom. Let cool, then enjoy! Store in the fridge for up to 1 week.
Do you best to use every little bit of your food, whether that means repurposing scraps as stocks, baking cookies, or in tossing them in a composter. In the United States, food waste is estimated at between 30-40% of the food supply which corresponds to approximately 133 billion pounds and $161 billion worth of food in 2010. There are a number of reasons this number is so high… but we won’t get into it.