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.