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
Scale
- 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