This nut milk pulp chocolate chip cookie recipe is now a favourite in my house. Not only does it use up leftover nut milk pulp from when you have made plant-based dairy-free milk, but it gives you that ‘sweet fix’ with healthier ingredients than store-bought cookies.

So, my dear readers here is how to make this delicious gluten-free and dairy-free cookie recipe:

Ingredients:

(recipe below makes approx. 24 small biscuits)

  •  6 tablespoons unsalted coconut butter (melted + cooled)
  • 3/4 cup coconut sugar
  • 1 egg (or egg substitute)
  • 1 teaspoon vanilla powder
  • 3/4 cup leftover almond pulp (or any leftover nut pulp)
  • 1/3 cup chickpea flour (or any preferred flour)
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (dairy-free)
  • 1/4 teaspoon baking soda

Method:

  1. Arrange the cooking rack in the oven to sit on a medium-low level and set the oven to 170 degrees centigrade. Also, line a cookie baking tray with non-stick paper.
  2. In a medium-sized bowl, whisk the flours, salt and baking soda altogether.
  3. In a separate large-sized bowl add the coconut butter, sugar, egg and vanilla and whist together to combine.
  4. Then slowly stir both bowls until almost combined. At this point add the chocolate chips (if using – can be made without). Completely mix together at this point.
  5. Begin to scoop the cookies into 1 inch sized balls until all the cookie mix is used, keeping them 2 inches apart.
  6. Bake the cookies for 12 minutes, turning once throughout, until the cooked are nicely puffed and golden brown.
  7. Remove from the oven, and once cooled enjoy.
  8. The cookies can be stored for up to 3 days in an airtight container (if you can keep them for that long!).

The cookies as you will see are not meant to be big, but you could make them bigger if you wanted to. Why not experiment?! If you try these recipes please let me know on Instagram as I would love to hear from you!