A simple recipe using almond pulp, which is what is left over from making almond milk.
Makes approx 12 cookies
1 Cup Almond pulp
3 Tablespoons coconut oil
3 Tablespoons Agave Nectar or Maple Syrup
2 Tablespoons Almond butter
Pinch sea salt
1/2 tsp cinnamon
3 teaspoon Ener-g egg replacer (equivalent of 2 eggs)
4 Tablespoon warm water
Preheat oven 350
Line cookie sheet with parchment paper
Mix all ingredients except Ener-g egg replacer, water and raisins.
In a separate bowl mix warm water and egg replacer, mix well as directed on box, I beat it with a fork.
Add Ener-G egg replacer to dough.
Spoon out some dough and roll in hands to form a ball. Place the ball on the parchment paper and flatten. Add one raisin in the middle. Repeat until you finish the dough.
Place cookie sheet in oven and bake for 30 minutes or until it turns golden to dark brown. Remove and let cool.
Raisins can be omitted or replaced by any chopped dry fruit.
Soaked Dry fruit can be chopped and mixed into the dough for added sweetness.
The inside will be soft.
Almond pulp is very drying to eat so be sure to have a nice tall frothy glass of almond milk to go with it.
Almond pulp can be stored in the freezer for long periods of time. Just thaw prior to use. Pulp kept in the fridge only lasts a few days.
Pulp can also be used in many cookie recipes, replace some of your flour for pulp.