Paleo carrot cake cookies, gluten free, dairy free, grain free cookies made from almond pulp left over from homemade almond milk.
These paleo carrot cake cookies were born out of the fact that I hate to waste anything! My wonderful husband has recently started making us homemade almond milk every week from the recipe found on the blog Against All Grain, and I have started trying to find ways to use the almond pulp you are left with. After the last experiment of turning the almond pulp into grainless maple cinnamon granola (which I would say was very successful!) I decided to continue treating it as oats in a recipe, since the textures are similar. I’m only three weeks in on my new paleo lifestyle and the sugary cravings I would once give into are in full force, so I decided to try to turn the almond pulp into something that only seems indulgent, and still follows the paleo guidelines. I was unsure of how these would turn out, but I’m happy to say they are the perfect marriage of healthy cookie and delicious carrot cake!
1 and 1/2 cups of dried almond pulp (if you don’t have almond pulp, just send 1 and 1/2 cups of almonds through a food processor until coarsely ground)
3/4 cups grated carrots
1/2 cup chopped pecans
1/4 cup dairy free/soy free chocolate chips (I used dark chocolate)
1 and 1/2 tsp baking powder
1 and 1/2 tsp cinnamon
2 Tbsp melted coconut oil
1 tsp vanilla
1/2 cup maple syrup
pinch of salt
To dry almond pulp:
Preheat oven to 300 degrees.
Place almond pulp on a parchment lined cookie sheet, spread out in an even layer, and bake for 15 minutes. Remove from oven.
Turn oven up to 325 degrees.
Combine dried almond pulp, chopped pecans, grated carrots, chocolate chips, cinnamon, salt and baking powder in a mixing bowl.
In a small bowl, mix melted coconut oil, maple syrup, vanilla and an egg. Pour wet mixture over dry ingredients and stir until completely combined.
Cover and chill the dough in the refrigerator for a half an hour.
Once chilled, pack the cookie dough into a tablespoon and drop onto a cookie sheet that has been lined with parchment paper and sprayed with coconut oil cooking spray (flatten the top of the dough out a little bit). Bake at 325 degrees for 20-25 minutes, or until golden brown. Allow to cool completely before storing (that is if you don’t eat them all off the cookie sheet as they’re cooling!) Enjoy!
Makes 20 cookies.