Nut-Pulp Chocolate Cookies (Vegan, Gluten-free)

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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:

Vegan Gluten-free Egg-free Dairy-free Nut-Pulp Chocolate Cookies

For 8 to 9 cookies you’ll need:

1 cup (200g) nut pulp
2/3 cup (95g) buckwheat flour
2/3 cup (70g) FAIR-TRADE cocoa powder
2/3 cup (100g) 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


1. 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.

2. Add the water and stir well until it forms a clump. It should be just moist enough to form it easily with your hands.

3. 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.

4. 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.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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