My hubby was such a fan of my homemade walnut milk, that I decided to make it again this week. This time, however, instead of drinking the pulp (which I personally do not mind at all), I strained it for a really smooth walnut milk and kept the pulp (what is left over after blending) for some cookies! I used a cheese cloth to strain the milk and it is super simple and easy.
These cookies are made with 5 ingredients and are gluten, grain, dairy and refined sugar free! It’s wild that just using the pulp makes for such amazing cookies. I used organic 85% cacao dark chocolate chips from Pascha because they are allergen free and intensely chocolatey!
I kept my pulp wet, so these do bake for much longer than your standard chocolate chip cookie (read: 30 minutes!), but they are worth the wait!
Walnut Pulp Chocolate Chip Cookies
- 1 cup walnut pulp (wet)
- 1/4 cup pure maple syrup
- 1 whole egg
- 1 Tbsp. cinnamon
- 1/4 cup chocolate chips
- pinch of sea salt to taste (optional)
Preheat oven to 350 and line a cookie sheet with parchment paper. Be sure to spray the parchment paper with a spray such as coconut or avocado spray.
2. Blend together all ingredients but the chocolate chips.
3. Once all ingredients are well combined, add in chocolate chips.
4. Drop about 1 tablespoon worth of dough on the cookie sheet, keeping cookies about 1 inch apart.
5. Bake for 30 minutes or until firm and golden brown.
6. Let cool and enjoy! Keep these in an airtight container for up to 1 week.
I’m excited to try this recipe with pecans, macadamia and cashews too. Have you ever used pulp to make cookies? Let me know if you make these!