If you have seen my last post about 5 good reasons to make your own nut-milk, you might have noticed point number 4: you can make yummy things with the leftover.
This is one of those yummy things: chocolate cookies 🙂 Made with nut pulp and a few other ingredients, and impressively yummy!
I use the nut pulp as it comes out of the nut-milk bag. So it is still a little bit moist. Before I mix it with the other ingredients, I whisk it up in a separate bowl to make it more crumbly and loose.
This is how the nut pulp looks like just before I use it:
Nut-Pulp Chocolate Cookies (Vegan, Gluten-free)
- 200 g nut pulp
- 95 g buckwheat flour
- 70 g FAIR-TRADE cocoa powder
- 100 g coconut sugar (or other sweetener)
- 1 tablespoon psyllium fiber husk
- 1 1/2 teaspoon baking powder
- 2 pinches salt
- approx. 1/2 cup chocolate drops or chocolate chunks
- 2/3 cups water
- Preheat the oven to 190°C. Mix all the dry ingredients (except the chocolate) in a medium sized bowl. It might pay to whisk up the nut pulp in a separate bowl in order to make it more crumbly, before adding to the bowl.
- Add the water and stir well until it forms a clump. It should be just moist enough to form it easily with your hands.
- Form cookies with your clean hands and place on the baking tray. Then add chocolate drops or chunks on top and press them slightly into the dough.
- Bake in the oven until the cookies firm up. This doesn’t take much time, approx. 8 minutes. Make sure that the chocolate doesn’t burn on top. Then let cool down a little on a cooling rack.