I love how these cookies took on a blue-tint because of the black sesame seeds. They make it more fun to eat! Honestly, I was doubting that a cookie made with pulp could be delicious — but these are one of my favorites! When I was in the middle of making these I had some friends stopping by to grab something and I would usually send them home with some cookies, but since I didn’t think they were going to be good I didn't dare. WHELP, turned out to be a blessing for us. ha! DJ easily eats 5 cookies in a sitting, he was very happy he didn't have to share.
There are some great recipes and tips out there on the inter-webs for ways to store your pulp and use it later! I’m a newbie at this though, so that info for you I do not have right now in my brain haha. I am just stepping into the making-my-own-nut-milk game, so I’m sure as time goes on I’ll have some better tips for you! But for now, make this Pumpkin Black Sesame Milk — and after, make these cookies and some granola!
NUT MILK PULP COOKIES
1 cup nut milk pulp
1 cup Bobs Redmill Gluten Free All Purpose Flour (or regular all purpose flour)
3/4 cup sugar
3/4 cup vegan butter
2 T. almond butter
3 tsp. baking powder
1 tsp. salt
1 tsp. almond extract
1/2 tsp. cinnamon
Vegan chocolate chips to top
Preheat oven to 350 degrees. Prepare 2 baking sheets and line with parchment paper.
Cream together vegan butter and sugar in a stand mixer.
Once butter and sugar are creamed together, add all the ingredients except the chocolate chips, mix together until just combined.
Shape cookies by making 1 T. sized amount into a ball, place on prepared baking sheet and add a few chocolate chips to the top of each cookie. (My OCD kicked in and I did exactly 5 on each cookie…haha).
Place in oven for 15-20 minutes.
Remove from oven and let sit on baking sheet for 5 minutes. Remove from baking sheets and allow to completely cool on a wood cutting board.
