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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?
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-Free! Oh 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 😉
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.
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!
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.
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!
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 🙂
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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.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 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
- Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.
- 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.
- 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.
- 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.
- 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,
i’ve never really been a fan of almond milk but this was surprisingly good! i milked the almond cow yesterday and today i used the leftover pulp for these cookies. wow soooo fluffy and delicious – will be making these again for sure!
★★★★★
These are the BEST cookies I’ve found so far after becoming vegan! They are super delicious and guilt free ???? I happen to have made chocolate almond milk the first time I attempted them and I highly recommend using the chocolate pulp. I also used cacao nibs for the chips and they are literally amazing! Thank you so much for such a fabulous recipe!
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Cacao nibs as chocolate chips sounds super cool!
Great recipe! I didn’t have coconut flour and only 1 banana so I used tapioca starch and they turned out great!
Awesome! Glad you were able to make it work!
These are insanely delicious. The texture was amazing, thanks so much for this recipe! I used a bit of starch instead of coconut flour and added vanilla extract, they turned out great.
★★★★★
Sounds great! Thanks for your notes on what you did and glad you liked them!
Hello! this recipe is amazing and me and my daughter love indulging in this treat! But i was wondering if anyone knows approximately how many calories are in one cookie, as i am someone who is trying to lose weight! thank you
Hey! You may already know that out of personal philosophy we don’t calculate calories for the recipes BUT you should check out Cronometer, you can put in the info for any recipe and get some good info.
Usually I try a recipe the way it was intended before I start messing with it- but I couldn’t help myself. Everything was the same, except I added nutmeg, cinnamon, grated carrots and tahini butter as my seed butter 🙂 I would say about 1/2 cup grated carrots and I replaced the chocolate chips with raisins. Came out AMAZING.
★★★★★
Glad you were able to customize it!
These were so good and so easy to make. I love the fact that I am not wasting the almond pulp from making almond milk. Will be making these a lot!
★★★★★
Yay! Use up all that almond!
They were really good! I even used honey with a bit of water instead of the maple syrup but they still turned out great! I was really happy to find a way to use my almond pulp that wasn’t some sort of energy ball and these were exactly what I was looking for. They remind me of banana bread.
★★★★★
How many carbs per cookie?
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Hey there! We don’t do any calculations on nutritional value BUT There are some online calculators available that can help!
I made the cookies and they taste awesome!!. My only question will be if I can dry the almond pulp in the oven?. My daughter lives 10 hours drive from my home and I wonder if I can send her this almond pulp from the mail.
I’m not sure the almond pulp would handle well not being refrigerated/frozen and dried out in the oven especially from a food safe perspective. I’m not sure there’s an easy solution there!
Any alternatives to bananas? Would pumpkin or apple sauce work?
The bananas really help keep the recipe together, I’d be afraid that pumpkin would be too loose and apple sauce may definitely be too liquidy. If you have an aversion to bananas pumpkin may work better, although you’ll be going in a whole different direction! Might need to add some preferred spices to your liking.
Thanks. I made it with banana, added molasses and ginger. My batter was a little wet so I upped the coconut flour. So yummy. I’ll try pumpkin next time and report back!
★★★★★
Awesome! Let us know how that goes!
Hi! Best almond pulp recipe I’ve come across so far! Just wondering how the recipe might come out if I used regular almond flour or oat flour? Thanks!
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Thanks so much! From our experience flours as a substitute for pulp really don’t match up. The flour is generally more thin and won’t hold up well.
Can I use almond flour instead of coconut?
We really recommend using the coconut flour because it’s so absorbent. If you try using something it really would be a lot of trial and error since there’s not really any direct substitutes.
Great way to use my almond/cashew pulp! Roommate is allergic to coconut flour so I subbed it with this Gluten Free Flour and i think it worked! I was nervous because I know the Coconut Flour absorbs a lot but they were still fluffy! Thank you for the recipe!
★★★★★
Glad you tried it with the coconut flour and that it worked out, that’ll be super helpful for others so thanks for reporting back on it!
Hi,
I am looking to try this recipe but am not good with flax seed so can I either omit it totally or do I have to substitute it with something else.
You can replace it with chia seeds instead, if that works for you!
Hello from Portugal! I love the recipe and I really want to try it. How much grams of almond you used to make the almond milk, in order to have 194g of almond pulp?
You need about the same weight in fresh almonds…so 194g!
HI Caitlyn! Thanks for the lovely recipe, I’ve tried it at home and it tastes awesome! But the thing is that I live in Brazil and maple syrup is not available here. For this first batch I was lucky that a friend just got back from Canada with some maple gifts for me, but what would be your sugestion to substitute it?
★★★★★
Hey! Some good alternatives to maple syrup are: agave syrup, molasses, date syrup, corn syrup. Hopefully one of those is available to you!
Hi There! Just made these delicious cookies, but would like to know if they can be frozen.
They should freeze fine!
Hi Caitlin!! I love your videos and I was super inspired when I saw your recent almond milk + pulp cookies video. I am thinking of trying this at home!
I am wondering if I can substitute the 2 tbsp of coconut flour with all purpose whole wheat flour or cassava flour/tapioca starch, since coconut seems to be the only flour I do not have in my house at the moment haha. Also, how do you recommend storing almond pulp until it is time to bake the cookies? I was thinking of freezing it in a container but I’m not sure.
Awesome! So the recipe was originally made with other flour but with testing we found it to be too dense and dry. You can use a plain flour but it will change the consistency. Freezing the pulp is totally fine! You can freeze it and save it up until you have enough for the recipe and just thaw it out when you’re ready.
Hi cashoe,
Thanks for this recipe. I tried it today and they taste really good but they are really soft and not done from inside with the temperature settings u mentioned. Please help me to fix this thanks. It’s according to my taste I just have to get it right
Did you make sure to get your almond pulp as dry as possible? You have to make sure to squeeze all of that moisture out. Also, measuring the pulp by weight might help make sure you’re using the right amount. Your yield should be about 15 cookies and you can also do a toothpick test to check the center, increasing bake time if needed.
Hi Caitlin: I love your recipes. I recently purchased an almond cow machine to make my nut milks. I highly recommend it!
Thanks so much! Heard of the almond cow but haven’t had a chance to try it out yet!