Banana Almond Pulp Cookies | Vegan & Grain-Free

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These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free.

Picture this: you just made a batch of your favorite homemade almond milk. You pour yourself a tall glass of that frothy and creamy goodness, then divide the rest into mason jars to put in the fridge. After a few satisfying gulps, you begin to start the cleanup process of emptying your nut milk bag and rinsing out the blender.

But wait! That leftover almond pulp that you normally throw away? Yeah, let’s not do that anymore. How about we make some cookies instead?

close up shot of banana almond pulp cookie stack on grey plate

And not just any cookie at that – we’re talking Banana/Almond Pulp/Chocolate CHIP Cookies.

Not only are these cookies made from only 8 plant-based ingredients, but they’re also totally Grain Free, Oil Free, and Refined Sugar-FreeOh yeah – and they taste really freakin’ great. They’re moist, fluffy, slightly chewy, and I think most of us can agree that a little chocolate never hurt nobody 😉

ingredients for banana pulp cookies on grey marble serving tray

If you’ve ever worked with Almond Pulp before, you’ll know it can be a little dense and almost spongy (?) in texture. I had to test these cookies several times until I came up with the perfect ingredient lineup, but I’d say it was worth it! These cookies are made with:

  • Almond Pulp, because duh 😉
  • Nut/Seed Butter, to add some moisture and healthy fats. I used PB, but almond butter would be great too.
  • Ripe, Spotty Bananas + a touch of Maple Syrup, for moisture (again) and sweetness, and
  • a combination of Ground Flax and Coconut Flour, for texture and fluffiness!

I originally tested this recipe without the coconut flour and found that the cookies were far too dense and dry. You only need a little, but it adds the perfect amount of rise and crumb to these babies. Now, let’s make some cookies!

First, mix all of the ingredients together in a large bowl.

large glass bowl of cookie ingredients before mixing on grey background

Heads Up: almond pulp is extremely dry and hard to mix into the batter. So do as I say in the recipe instructions (and not what I did in the photos) and mix everything else together before you add in the pulp.

The cookie dough will be thick and fluffy – a little something like this!

bowl of almond pulp cookie dough and baking tray lined with silicone mat and cookie dough balls

Form the cookie dough into balls and press them onto a lined baking sheet.

I find that it’s easiest to use a cookie dough scoop to do this, but you can also measure out 3 tbsp balls of dough and do the whole thing by hand. These cookies won’t spread out during the baking process, so make sure to flatten them with your fingers! I find that it helps to have my hands slightly moist for this step so nothing sticks to them.

I like to use my reusable silicone mats to bake my cookies, but parchment paper will work too.

grey plate of almond pulp cookies on stone serving tray with glass of almond milk

Bake at 350F for 20-22 minutes, then enjoy!

That’s pretty much it, friends! You can transfer the cookies to a baking rack and let them cool, but they’re also super yummy straight out of the oven with those melty chocolate chips. They kind of remind me of chocolate chip Banana Bread, but a little less fluffy and in cookie form? Which is totally a good thing.

These banana almond pulp cookies are the fluffiest and best enjoyed the day you make them, but they’ll last for up to 5 days at room temperature. You can also freeze the leftovers and defrost as needed for an easy dessert or afternoon treat!

stack of banana almond pulp cookies with bite taken out of top cookie

If you’re looking for more cookie recipes, you’ll also love these No-Bake Peanut Butter Chocolate Cookies, these Banana Oatmeal Breakfast Cookies, and these Flourless Tahini Sugar Cookies

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free. #vegan #bananacookies #almondpulp #grainfree #plantbased | frommybowl.com\

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Banana Almond Pulp Cookies

These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 2 ripe and spotty bananas ( about 226 g)
  • 1/2 cup natural nut or seed butter (peanut butter, almond butter, etc)
  • 1/3 cup maple syrup
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 1/4 cup ground flax (flaxseed meal)
  • 2 tbsp coconut flour
  • 1 packed cup (194 g) almond pulp*
  • 1/3 cup chocolate chips (optional, but recommended)

Instructions

  1. Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.
  2. Break the bananas into chunks and place them in a large bowl. Use a fork to mash the bananas, then stir in the nut butter, maple syrup, baking powder, and salt.
  3. Once everything is well-combined, add in the ground flax and coconut flour; the batter will start to thicken at this point. Add the almond pulp mixture and mix really well until no more clumps remain – the dough will be really thick and fluffy! Finally, fold the chocolate chips into the dough.
  4. Use a cookie scoop or 3 tbsp measuring spoon to scoop out balls of cookie dough. Flatten them with your hands (they will not spread out in the oven) and place them evenly onto the baking tray.
  5. Bake in the middle rack of the oven for 20-22 minutes. Remove and let the cookies sit on the tray for 5 minutes, then transfer to a baking rack to let cool. Store leftovers at room temperature in a loose-fitting container for up to 5 days.

Notes

  • On Almond Pulp: try to get your almond pulp as dry as possible – if you have a scale, I would suggest going by weight. If you have a different nut pulp you can use that as well! Almond pulp is not the same thing as almond flour and does not work as a substitution. If you don’t have enough almond pulp after one batch, you can store it in your freezer and then thaw it once you have enough!

Keywords: almond pulp recipes, almond pulp cookies, banana cookies, vegan cookie recipes, healthy cookie recipe,

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Wow these are fantastic! I added some mint oil and a tiny bit of cocoa. My 3 year old daughter loves them too.

  2. I made these for my 1 year old — omitted the maple syrup and used spelt flour instead of coconut flour and they turned out perfect! Thanks so much for a use for the almond pulp!

  3. Caitlin, LOVE these cookies! Made my first ever VitaMix batch of Almond Milk & wanted to uses the pulp. Google to the rescue! So glad I found your recipe. Looking forward to trying some of your other recipes as I delve into making nut milks & butters.

  4. This was my first time ever making cookies and it worked perfectly following all the instructions. 😉 Going to go eat cookies and brag a little.

  5. Hi looks so delicious I must try today! The thing is I don’t have almond pulp or any other nut pulp. I saw ur reply on almond flour, will almond meal work as substitute ? Any other idea? I wouldn’t want to miss this recipe …

    1. Almond meal is generally more thin and possibly won’t hold up well. A suggestion is to start with raw almonds and make almond milk so you have pulp leftover from the process. Two recipes!

  6. I made these cookies with almond pulp leftovers in my freezer and turned out very good! udes honey instead of maple syrup. Thanks for the recipe 🙂

  7. The best cookie recipe for my almond pulp. Since I’m not vegan, I replaced the ground flex with 1 egg. Mixed with dried cranberries I/o chocolate chips. Thanks for the recipe.