Organic Almond Pulp & Coconut Biscuit Recipe – Gluten, Dairy & Refined Sugar Free

This almond pulp biscuit / cookie recipe is now a favourite in my house. Not only does it use up left over almond pulp from when you have made almond milk, but it gives you that ‘sweet fix’ without any crappy ingredients. 

So, my dear readers, here is how to make these delicious gluten, dairy and refined sugar free biscuits:

You Will Need: (recipe below makes approx. 24 small biscuits)

•  1 cup of organic desiccated coconut pieces
• 1 cup of almond pulp (left over in your nut milk bag)
• 1 cup of organic gluten free rice flour
• 1 organic egg (if you wish to make this recipe vegan then simply replace the egg with 2-3 tablespoons of melted coconut butter)
• 2 table spoons of organic vanilla extract (the liquid variety works best)
• A small bar of organic dark chocolate (gluten, dairy & sugar free) or carob chunks (gluten, dairy & sugar free)
• 6 organic medjool dates (pre-soaked for at least 30 minutes)

How to Make Your Biscuits:

1. Pre-heat your oven to 150 degrees centigrade.
2. Take your pre-soaked dates, and rinse them and remove the stones if they are not already removed.
3. Chop the dates into really small pieces (as fine as you can go)
4. Add all ingredients into a glass bowl.
5. Mix with an electric hand mixer until the mixture forms a sticky type dough consistency – you can use your hands but I find the electric hand mixer works best. 
6. Grease a flat baking tray with a little coconut oil.
7. Then, make balls out of the dough, using approximately 1 tablespoon of dough to make each individual biscuit.
8. Place all balls on the baking tray and flatten gently with a fork.
9. Bake for 20minutes or until slightly golden brown colour. I find it helps if I turn the tray around half way through.
10. Once they are cooked leave to cool down completely, then melt the chocolate or carob chunks on the hob and using a spoon drizzle over the biscuits your melted choc or carob in whichever pattern takes your fancy. (I did lines but you could do big blobs that fill the top of the biscuit.)
11. Leave to cool down and set for a further hour.

And there you have it – a nice sweet healthy treat recipe to use up your almond pulp with, that is safe for everyone including diabetics, and children.

The biscuits as you will see are not meant to be big, but you could make them bigger if you wanted to. Why not experiment?

Let me know how you get on with this recipe, or just leave us some love in the comments box below – that makes our day!