Vegan Chocolate chip almond cashew cookies

I’ve recently started making my own homemade nut milk and, like my other recipes that use up leftover celery pulp, I wanted to not waste the leftover almond/cashew pulp. I made an almond cashew blend but you can use any leftover pulp you have, no matter the nut. I threw together a few ingredients and created these delicious, healthy, gluten-free soft cookies that anyone will love.

Ingredients

2 1/2 cups leftover almond/cashew pulp (you can use 2 1/2 cups almond flour plus 2 tbsp water, if you don’t have pulp)

1/4 cup pure maple syrup

1 1/2 teaspoons baking powder

1/4 teaspoon pink salt

1 teaspoon vanilla extract

1/2 cup Enjoy Life semi-sweet morsels

Optional add-ins: macadamia nuts, goji berries, nut butter.

Instructions

Preheat oven to 350.

In a medium bowl, combine almond/cashew pulp, baking powder, salt, vanilla and syrup together. If your pulp is on the drier side, add a tablespoon or two of water.

Fold in chocolate chips and any other desired add-ins.

Using a tablespoon measuring spoon, scoop batter and place on a parchment lined cookie sheet. Flatten the top with your hand.

Bake for 26 minutes or until edges are golden. If you want a firmer cookie, cook for 32 minutes. Watch the bottoms so they don’t burn.

Allow to cool 10 minutes. Store at room temperature.

Makes 28 cookies.