04 Jul Chocolate Sweet Potato Almond Pulp Cookies {oil- gluten- & refined-sugar free}
My mom has recently become obsessed, and I mean OBSESSED with making her own nut milk. It’s a honestly the cutest thing ever and I am so grateful she is doing so because it is SO GOOD. The only problem is that with this almond milk craze comes almond pulp…what the heck do we do with it all?
Wait, what is almond pulp? It is what results from making almond milk, the by-product from making nut milk that is leftover in the nut milk bag after straining.
My mom composts her almond pulp and it has been working well in the garden, but I knew that almond pulp was a wonderful ingredient to work with in the kitchen, and I wanted to make use of it. I’ve seen from SO MANY bloggers its use in crackers, cookies, breads, tart crusts, and etc. and I was inspired to create a sweet treat with them!
Some of the almond pulp recipes that I have bookmarked to try out are:
- Chocolate Almond Pulp Cookies w Fudgy Frosting by This Rawesome Vegan Life
- Whole Grain Banana Bread w/ Almond Pulp w/ Pamela Salzman
- Raw Nut Pulp by My New Roots
- Almond Pulp Chocolate Chip Bars by The Vegan 8
- Easy Almond Pulp Crackers by Detoxinista
Actually, after making this recipe I had completely forgotten that I had already created a brownie recipe with almond pulp back in 2014, its crazy that I have had this blog for so long! If you want to try out my Vegan Almond Pulp Fudge Brownies (gf), find the recipe here, or click on the image above 🙂
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Chocolate Sweet Potato Almond Pulp Cookies {oil- gluten- & refined-sugar free}
What to do with your leftover almond pulp? Make these decadent chocolate cookies–free of refined sugar, gluten and oil — but bursting with flavor!
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 12 servings or 24 cookies
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 2 tablespoons chia seeds + 6 tablespoons water
- 1 cup pitted medjool dates, packed
- 1 cup mashed sweet potato
- 1/4 cup maple syrup
- 2 cups almond pulp (leftover after making almond milk)
- 2/3 cup gluten-free quick oats
- 1/4 cup cacao powder (or cocoa powder)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Dash of salt
- 1/3 cup chocolate chips
Instructions
- After you have made your homemade almond milk, place the pulp in an airtight container in the fridge overnight to rid of excess moisture.
- Mix the chia seeds with the water in a small bowl and set aside to thicken into a chia egg. Preheat oven to 375 degrees F and line 1-2 baking sheets with parchment paper.
- Place dates, maple syrup and sweet potato in a food processor and run until a smooth paste forms.
- Add the remaining ingredients, except for the chocolate chips, into the food processor and run until a smooth dough forms, then mix in the chocolate chips.
- Scoop 2 tablespoon rounds of dough onto the baking sheet and flatten out to 1/2″ thick. Continue with the remaining dough, place each cookie at least 3/4″ away from each other.
- Place into the oven and bake for 18-20 minutes, or until the bottom has browned. Remove from the oven and cool for about 15 minutes before serving.
Notes
If your dates are hard, soak them in warm water for 10 minutes then drain before using.
Nutrition facts label provided by Nutri Fox.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Aaliayh Jenkins @sippingonsoy
Posted at 14:14h, 04 JulyThis is great timing! I’ve been trying to cut down on waste for a while now and knowing i can use the almond pulp from homemade nut milk has encouraged me to really give it a go! Pinned for later!
Jasmine Briones
Posted at 22:34h, 06 JulySo glad that we can help! 🙂
Sarah Newman
Posted at 07:34h, 05 JulyYAY! I love having more and more uses for the leftover pulp! And totally love the sweet potato addition too… perfect with chocolate. 😀
★★★★★
Jasmine Briones
Posted at 22:33h, 06 JulyYes, always perfect with chocolate! :p
Jasmin - veeatcookbake
Posted at 01:54h, 06 JulyInteresting recipe. Didn’t try sweet potatoes in baking. Need to try it.
Sarah
Posted at 09:25h, 07 JulyOh what a great ideal! I’m going to have to try this.
Jasmine Briones
Posted at 12:43h, 07 JulyI hope you enjoy it Sarah! 🙂
Amy Katz from Veggies Save The Day
Posted at 11:35h, 07 JulyI love how you don’t waste anything! Unfortunately I’m allergic to almonds, but I’m going to pass this recipe along to some of my friends.
Jasmine Briones
Posted at 12:25h, 07 JulyAww man!! But thank you so much for sharing!
Brandie
Posted at 19:14h, 08 JulyVery sneaky and crafty! This would be a great way of getting more veggies into my kids!
Jasmine Briones
Posted at 09:41h, 15 JulyHaha yes, that is perfect!!
Michaela
Posted at 11:49h, 16 JulyHello, I am not speaking English very well, so I don`t know what does it mean “mashed potatoes”. Are they cooked or not? Thank you very much! Michaela
Jasmine Briones
Posted at 10:46h, 18 JulyYes they are cooked and then smashed together 🙂
Ian
Posted at 21:37h, 17 AugustHi!!!!
With what can I replace the dates?
Hug
Jasmine Briones
Posted at 11:02h, 18 AugustHi Ian! You can try dried figs, raisins or a dried fruit of choice. The flavor won’t be the same but it probably will be delicious! I ahve not yet tested this, but the dates add a texture and moisture that dry sugars won’t be able to replicate.