Thumbprint cookies are a delightful treat, and this recipe gives them a unique twist by incorporating leftover almond pulp from homemade almond milk. These cookies are soft, slightly chewy, and filled with your favorite jam or chocolate for an extra layer of indulgence. Not only do they help reduce waste, but they also pack in extra fiber and nutrients, making them a wholesome dessert or snack.
Why You’ll Love This Recipe
- Eco-friendly: This recipe helps reduce food waste by using leftover almond pulp.
- Healthy and nutritious: Almond pulp adds fiber, protein, and healthy fats to these cookies.
- Versatile: Fill them with any jam, chocolate, or nut butter of your choice.
- Gluten-free and dairy-free: This recipe caters to a variety of dietary needs.
- Easy to make: Requires simple ingredients and minimal prep time.
Ingredients
- Almond pulp (leftover from homemade almond milk)
- Almond flour
- Maple syrup or honey
- Coconut oil or butter
- Vanilla extract
- Baking powder
- Salt
- Jam, chocolate, or nut butter for filling
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a bowl, combine almond pulp, almond flour, baking powder, and salt.
- Add wet ingredients: Stir in maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Mix until a dough forms.
- Shape the cookies: Roll small portions of dough into balls and place them on the baking sheet. Use your thumb or a small spoon to create an indentation in the center of each ball.
- Add filling: Spoon a small amount of jam, melted chocolate, or nut butter into each indentation.
- Bake for 12-15 minutes, or until the edges turn golden brown.
- Cool before serving and enjoy!
Variations
- Chocolate Lovers: Add cocoa powder to the dough for a rich chocolatey base.
- Nutty Crunch: Sprinkle chopped nuts or seeds on top before baking.
- Citrus Twist: Mix in a bit of orange or lemon zest for a fresh flavor.
- Coconut Bliss: Substitute almond flour with shredded coconut for a tropical touch.
- Spiced Up: Add cinnamon, nutmeg, or cardamom for warmth and depth of flavor.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Servings: Makes about 12-15 cookies
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm up in the oven at 300°F (150°C) for a few minutes to refresh the texture.
FAQs
1. Can I use store-bought almond flour instead of almond pulp?
Yes, but the texture will be different. Almond pulp contains more moisture, so you may need to adjust the liquid ingredients.
2. How do I make almond pulp at home?
Blend almonds with water, strain through a nut milk bag, and save the leftover pulp.
3. Can I use other nut pulps for this recipe?
Yes, cashew, walnut, or hazelnut pulp can work similarly.
4. What jams work best for thumbprint cookies?
Raspberry, strawberry, apricot, and fig jams are excellent choices.
5. Are these cookies keto-friendly?
To make them keto-friendly, use a sugar-free sweetener and a low-carb jam.
6. Can I make this recipe vegan?
Yes! Use maple syrup instead of honey and coconut oil instead of butter.
7. Why are my cookies too dry?
If your almond pulp is too dry, add a little extra coconut oil or maple syrup to balance moisture.
8. Can I use a different oil or fat?
Yes, you can use melted butter, ghee, or a neutral-flavored oil.
9. How do I prevent the cookies from spreading too much?
Chill the dough for 15 minutes before baking to help them hold their shape.
10. Can I double this recipe?
Absolutely! Simply double the ingredients and bake in batches as needed.
Conclusion
Almond Pulp Thumbprint Cookies are a delicious and sustainable way to make the most of your homemade almond milk leftovers. They are easy to customize, nutritious, and perfect for any occasion. Try this recipe and enjoy a guilt-free treat that minimizes waste and maximizes flavor!
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Almond Pulp Cookies – Use Leftover Almond Pulp To Make Thumbprints!
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Description
These Almond Pulp Thumbprint Cookies are a delicious way to use leftover almond pulp! Soft, naturally sweetened, and gluten-free, they make the perfect healthy snack or dessert. Fill them with your favorite jam for a tasty treat!
Ingredients
- 1 cup almond pulp (leftover from homemade almond milk)
- ¼ cup maple syrup or honey
- ¼ cup almond butter or any nut butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup almond flour or oat flour (if needed for texture)
- 3 tablespoons jam of choice (strawberry, raspberry, or apricot)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, combine almond pulp, maple syrup, almond butter, and vanilla extract. Stir well.
- Add dry ingredients: Mix in cinnamon, salt, baking powder, and almond flour. Stir until a dough forms. If too sticky, add a little more flour.
- Shape cookies: Scoop out tablespoon-sized portions, roll into balls, and place them on the baking sheet. Press your thumb into the center of each ball to create a well.
- Fill with jam: Spoon about ½ teaspoon of jam into each thumbprint.
- Bake for 12–15 minutes, or until edges are golden brown.
- Cool & enjoy: Let the cookies cool for 5 minutes on the tray before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- You can freeze these cookies for up to 2 months.
- Swap jam for chocolate or nut butter for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dessert, snack
- Method: Baking
- Cuisine: American
Keywords: almond pulp cookies, thumbprint cookies, leftover almond pulp, vegan cookies, gluten-free cookies
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