3 ingredients. Chewy. Vegan. Gluten-free. Refined sugar-free. Flourless… These almond pulp peanut butter cookies are quick and easy to make, just sweet and simple!
When I first googled what I can do with my leftover almond pulp, I came across so many cookie recipes.
But they all needed way too many ingredients (I’m sure those bikkies all taste great though 🙂 )… Only I was looking for something that I can whip up right after I made the milk and that won’t take me ages.
Contents
Collecting 3 ingredients and chucking them all into a bowl is done in less than a minute! And yup, no fancy stuff!
Ingredients
- almond pulp (from making 1L/1quart almond milk)
- peanut butter
- sugar
See? Easy like 1, 2, 3. (Look up quantities in recipe card below)
Almond pulp: This recipe is adapted to the most common almond milk recipe which uses 1 cup of almonds per 1 litre/4 cups of water.
Peanut butter: Crunchy or smooth doesn't really matter. Whatever you prefer. I personally use very basic peanut butter with only two ingredients: peanuts and salt.
If you're using peanut butter with more ingredients (and presumably, sugar is one of them), you might want to use less sugar in this recipe.
How to make these Almond Pulp Peanut Butter Cookies
Affiliate Disclaimer: This article contains affiliate links. That means I may earn a small commission, if you purchase the linked product, at no extra cost for you.
Step One. Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper, or preferably a reusable silicone baking mat!
Step Two. Mix almond pulp, peanut butter and coconut sugar. The dough should be firm, just like cookie dough—you need to be able to roll it into balls. So, not too wet and sticky or too crumbly. This might depend a little on how wet your almond pulp is.
You may also need to adjust the amount of sugar. If not sweet enough, add a bit more, or as I did, add maple syrup (if your dough is firm enough). Add more peanut butter if you think the dough needs more binding.
Step Three. Roll dough into small balls and place them onto a baking tray. Press down with a fork once, turn the fork around 90° and press down again to get that crisscross pattern. Or simply press them down with your hands.
Step Four. Bake almond pulp cookies for about 12-15 minutes. Depending on size, your oven and how chewy you want them. When you take them out, they’ll be soft but firm up later when cooled.
Substitutions
Almond pulp: This recipe can also be made with left-over nut pulp from making homemade macadamia, cashew, peanut, hazelnut, or whatever-nut milk!
Peanut butter: If peanut butter isn't your thing, you can use any other nut butter like almond, cashew, hazelnut etc.
Nut-free: Use a no-nut butter made with pumpkin seeds and sunflower seeds, for example. Or tahini! Or a mix of them both. I'd like to mention that I haven't tried this yet. I'm pretty sure though, that you're gonna need more sugar because those seeds are quite bitter.
Sugar: This recipe is refined sugar-free using coconut sugar. However, feel free to use any other granulated sugar. As I don't eat any processed sugar, I can't really tell you which one will work best.
Storage
Keep in an airtight container or a resealable plastic bag in your pantry for up to a week. They don't need to be stored in the fridge.
See, I usually make these bikkies as a snack to take with me on my camping trips. Which means I don't necessarily keep them in the fridge.
Here in Australia, our cars can heat up like crazy in summer and yet, these almond pulp cookies lasted me once for over a week. Surely, they went a bit softer but tasted fine until I’ve finished them all.
You can also freeze them for several months.
How long does almond pulp last in the fridge?
If you got some time on your hand after you’ve made your almond milk, you can make these peanut butter cookies right away. I mean, they really don’t take long to make, right?
But certainly, we don’t always have that time. You can also store the almond pulp in the fridge in a clean, airtight container for several days up to a week.
To tell whether the pulp has gone bad, simply smell it (it will smell off or sour). If it doesn’t smell, taste a few crumbs. They should have a pretty plain, blunt, maybe slightly nutty flavour (not sour!).
What can you do with the almond pulp?
When we make our own nut or almond milk, we’re always left with the pulp. It doesn’t really taste like anything anymore and yet throwing it away seems to be quite wasteful.
Almond pulp mightn’t be nutrient-rich because all the nutrients are now in your almond milk, BUT it’s still fibre which is great for our digestion!
There are so many different ways to use the almond pulp, like in cookies, in crackers, bliss balls, add it to your muesli/cereal, smoothies, etc. Here are my recipes for some inspiration:
You can also dry almond pulp, for example, in the oven at a low temperature (100°C/212°F) for about an hour (depending on how wet your pulp is) to make almond flour!
Can I use the pulp from other plant-based milk?
These cookies are designed for using nut pulp, like almond cashew, macadamia, peanut, hazelnut, etc. I haven’t tried it with anything else, like oat, rice, spelt or coconut pulp.
I reckon coconut could work. But all those grain pulps… not sure. I usually don’t end up with a heap of leftovers and you need quite a fair bit for these peanut butter cookies. Unless you’re making a biiiig batch then you might be alright.
📖 Recipe
Ingredients
- almond pulp from 1L/1 quart milk, see notes!
- 100g / ½ cup coconut sugar or sugar of choice
- 100g / ½ cup peanut butter or any other nut butter
Instructions
- Preheat oven to 180°C/350°F and line a baking tray with parchment paper or a silicone mat.
- Place ingredients in a bowl and mix. Depending on how much pulp you’re left with or how wet it is, you might need to adjust the amounts a bit. The dough should be like cookie dough (rollable).
- Scoop out spoonfuls of dough (I use a heaped teaspoon), roll into balls and place on to a baking tray (they probably won’t spread much, so you can keep them fairly close together). Press down with a fork once, turn the fork around 90° and press down again to get that crisscross pattern.
- Bake for 12-15 minutes. The bikkies will be soft (but cooked) when you get them out. They’ll firm up a bit more once cooled.
Notes
- Almond Milk: I designed this recipe for almond milk that was made with 160g/1 cup of almonds - because that seems to be the most common recipe. If you've made my almond milk recipe (that only uses half of that, btw!), you can either do half a batch or simply freeze your almond pulp until you're making another 1L/1quart of almond milk (that's what I always do!).
- Add a good pinch of salt, if using unsalted peanut butter
- Substitutions: You can also use almond spread, cashew butter, or any nut butter you like!
- Storage: These cookies keep in an airtight container for several days.
