The most delicious Almond + Banana Cookies made from leftover almond pulp! Not only are they so much better than the store-bought variety, they are vegan, gluten-free, dairy-free and oil-free!
What you need
- 2 ripe bananas (225g)
- 1 cup almond pulp
- 1/2 cup nut butter (almond or peanut)
- 1/3 cup chocolate chips or cacao nibs
- 1/3 cup maple syrup
- 1/4 cup flaxseed meal
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
How to make
Preheat oven to 180 degrees and line a baking tray with baking paper.
Mash bananas in a large bowl, then mix in the nut butter, maple syrup and baking powder.
Once combined, add the flaxseed meal and coconut flour. You will noticed that the cookie dough will thicken. Add the almond pulp and mix well, removing any clumps.
Finally, fold through the chocolate chips.
Using an ice cream scoop if you have one or a tablespoon, measure out roughly 3 tbsps of cookie dough. Place them evenly onto the lined baking tray and flatten them gently with the back of a spoon or with your fingers.
Bake for 20-22 minutes or until slightly golden. Transfer them to a rack and allow to cool. Store any leftover cookies in an airtight container.
*Almond Pulp: It's important that your Almond Pulp is really dry before using in this recipe, otherwise your cookies may be a little soft. We suggest storing your Almond Pulp in the fridge overnight in an airtight container to help dry it out before use. If your cookie dough it too wet, try adding a little extra coconut flour to get a good cookie dough consistency.