Coco-NUTTY Pulp Cookies
You didn’t expect I’d give you a nut milk recipe and then leave you high and dry with that leftover pulp, did you? Jeez, give me a little more credit than that. Throw that pulp away and you’re basically throwing away a wad of cash. When life hands you nut pulp, make some cookies!
I know I’m not the only one who needs something sweet after every meal (and with every meal, and in between every meal, and before bed…), but my bill of health would crumble if I fed myself sugar + fat laden foods all day. That’s where these babies come in. They’re minimal-ingredient, all-natural, and repurposed from something you already made. But most importantly, they taste like a whole damn snacccccc. Chocolatey, nutty, coconutty goodness—like a healthy chocolate macaron!
This recipe can be raw or baked. If you go the raw route, just store in them in the freezer. If you go the baked route, enjoy with some melty PB on top. If you go the lazy-girl route, eat the dough straight from the bowl.
Chocolate Coconut Nut-Pulp Cookies
Ingredients:
2/3 cup nut pulp (I used cashew)
2/3 cup unsweetened coconut shreds
1 mashed banana
1.5 Tbs raw cacao powder (I use Navitas Organics)
1/4 tsp vanilla extract
2 tsp coconut sugar
Instructions:
FOR BAKED COOKIES: Pre-heat oven to 350
Mix all ingredients in a bowl until well incorporated and formed into a dough
FOR BAKED COOKIES: Roll into balls and flatten into cookie shape. Line on a lightly greased cookie sheet and bake for ~12 min
FOR RAW COOKIES: Roll into balls and flatten into cookie shape. Store in a container with wax paper separating the cookies (so they don’t stick together) in the freezer
