Cherry Almond Thumbprint Cookies – Almond Pulp Cookies. How to use to almond pulp from almond milk with these soft almond thumbprints. Almond Pulp Recipe. Vegan Oil-free Recipe
When you have loads of almond pulp after making almond milk, make almond thumbprints! Because whats not good with cherry preserves. These soft cookies are easy and a great snack. Add in some amaretto extract in the cookie dough or amaretto liquor to the cherry preserves for variation. You can also use ground almonds or other ground nuts or seeds for the cookies. These cookies use nut butter and no added oil.
My parents are visiting this month! And I am also participating in Vegan month of Food on my Instagram. Catch all the September action there.
Every single time I write up a post, the first iteration has exactly 2 sentences. Hah, now to build up on that if I get time before it gets posted at the scheduled time.
More cookies from the blog
- Gluten free Vegan Chocolate Chip Cookies
- Pistachio Apricot Thumbprint Cookies
- Vegan Gluten free Shortbread Cookies
- Vegan Double Chocolate Chip Cookies
For some reading, Why never ride an Elephant – Elephants are captured from the wild, Their spirit is broken to train them by torture and starvation,
They are overworked and die of exhaustion and starvation.
The story behind Wool – Undercover investigation of “responsibly sourced” wool supplier’s workers hacking into fully conscious lambs. *Warning – Graphic.
Steps:
Make the dough. Chill for a few minutes. Bake balls, then press in the middle and place on parchment lined baking sheet. Fill with fruit preserves of choice.
Bake for 16 minutes. Cool and serve.
Cherry Almond Thumbprint Cookies - Almond Pulp Cookies
Ingredients
- 3 Tbsp almond butter or other nut butter
- 2 Tbsp non dairy milk
- 1/3 cup (66.67 g) +1 tbsp sugar
- 1/2 tsp (0.5 tsp) vanilla extract
- 3/4 cup (107.25 g) almond pulp
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 cup (75 g) + 2 to 3 Tbsp Spelt flour or white wheat flour or other flour of choice
- 2 to 3 tsp chia seeds optional. i add these to absorb any extra moisture from the pulp
Instructions
- In a bowl, warm the almond butter and non dairy milk in the microwave and mix until smooth. Or warm the milk on the stove and add to a bowl. Mix in the almond butter until smooth.
- Add sugar and vanilla and mix in until well combined.
- Add the almond pulp and mix in.
- Mix the salt and baking soda in 1/2 cup flour and add to the bowl. Mix in. Add chia seeds and mix in. Add flour a Tbsp at a time till the mixture is a soft dough, not sticky and not too wet. Amount of flour needed will depend on the moisture content of the almond pulp.
- Chill for 5 to 10 minutes. Meanwhile, preheat the oven to 350 degrees F / 180ºc.
- Make small balls of the dough and place on parchment lined baking sheet. Press the middle to make a dent.
- Take 2-3 Tbsp of cherry preserves in a small bowl. Mix until it is a bit smooth, Drop 1/2 tsp of the preserves in the dents of the cookies.
- Bake for 16 to 17 minutes. Cool completely, serve.
Notes
Nutrition
The Vegan8 says
August 27, 2015 at 1:33 pmThese look sooo delicious Richa! I love that you used both almond pulp and almond butter in these. They look so easy to make and so delicious!
Helen says
August 27, 2015 at 5:36 pmWhen you talk about the “flour” you mean the almond pulp or another kind of flour that you don’t mention in the recipe?
Richa says
August 27, 2015 at 5:41 pmSpelt flour or whichever flour you plan to use.
Samantha @ The Planted Vegan says
August 28, 2015 at 8:24 amWhat a simple, yet delicious looking recipe! Can’t wait to try out this sweet treat! Thanks for sharing!
Cassie Tran says
August 28, 2015 at 4:13 pmWhat a great way to use the pulp! These look like perfect Christmas cookies!
Starr @ The Misfit Baker says
August 28, 2015 at 10:03 pmGreat use of almond pulp! Often, when I’m done making milk, I wonder what what I can do with it. Now I know! 🙂
Graham's Mom says
August 29, 2015 at 11:14 amAny idea whether I could substitute soy pulp (okara) for the almond pulp?
Richa says
August 29, 2015 at 11:22 amI dont know how it will turn out. Let me know if you do try it?
Keos in Wonderland says
August 30, 2015 at 2:25 amThis would be a great way to use up all the almond pulp I’ve got stored in the freezer. I usually just add banana, raisins, cinnamon and vanilla to make cookies for my toddler, but this sounds amazing too.
Chelsey says
August 31, 2015 at 9:09 pmThese look delicious! Thanks for sharing your recipe 🙂
Blaine says
September 3, 2015 at 6:09 amHi….is there any substitute for almond pulp since I never make almond milk?
Richa says
September 3, 2015 at 10:02 amyou can use almond flour. you might need a tad bit more non dairy milk to make the dough.
Zakirah says
April 22, 2016 at 9:00 amJust made these cookies and they’re so good! I think the almond pulp gives a unique taste to the cookies. My almond pulp was wet, so I had to add like 5-6 tablespoons more flour to the dough. The cookies turned out crunchy outside & soft in the inside when eaten hot off the oven.
I use dairy milk & butter coz that’s what I had, and used a mixed berries jam for the center.
Thanks so much for sharing this recipe! I can’t wait to make more almond milk now so I could whip up some cookies too later 🙂
Richa says
April 22, 2016 at 9:32 amawesome! almond pulp varies depending on how it was made. So glad they turned out well!
Denise says
May 15, 2016 at 2:45 pmThese are delicious! I used red raspberry preserves instead of cherry. The sweetness of the jam with the cookie is a perfect combination. I make a lot of almond milk, and then dry out the pulp in the oven and freeze it.. I used only about 1/4 cup of flour to make the proper consistency.
Richa says
May 15, 2016 at 3:35 pmGreat!
Val says
August 12, 2016 at 10:36 pmJust made this. They turned out yammy. Cannot stop eating them. The sugar was too much to my taste, will cut it in half next time. I had to bake mine for 25 minutes. Used lemon curd on half and orange marmelade on other half. Yammy. Wish there were a youtube video how to make these, so i can see dough consistency and size of the balls. I guess I have to experiment on my own. Happy to have this recipe, so my pulp is not wasted.
Richa says
August 12, 2016 at 11:51 pmAwesome! The consistency and bake time depends on the moisture content in the pulp and the size of the cookie. Once you figure out a consistent time it takes for your pulp, stick to that!
Mara says
November 24, 2016 at 10:20 amI was just ready to start this recipe, taking out all indredients (which I have on the countertop already!). Until I re-read again: baking soda. I have baking powder. Can I use baking powder instead of baking soda?
Thank you!
Richa says
November 24, 2016 at 10:35 amSure, use 3/4 tsp baking powder
Jennifer says
June 5, 2017 at 1:08 pmCan we sub maple syrup for the sugar? Any idea how much?
Richa says
June 6, 2017 at 2:54 pmstart with a 1/4 cup maple and omit the non dairy milk. it should be enough. you can taste the dough to add more if needed.
Christine L says
July 5, 2017 at 7:07 pmThese are delicious. Soft, slightly sweet, and surprisingly filling. Must be all those nuts. They’re best fresh and became a little mushy the next day. I heated it up for a couple minutes in a 350 small oven and they were good as new. I think my pulp was more moist so that’s why they turned out that way. I will be making these again. Way a great way to use leftover pulp!
Kari says
January 21, 2019 at 5:49 amHi! Can I replace nut butter with coconut oíl? Thanks!
Richa says
January 21, 2019 at 12:31 pmyes. you might need a bit more dry ingredients
Wyandotte says
May 22, 2019 at 8:35 pmI just made a batch of these thumbprint cookies with ginger marmalade; didn’t have any cherry jam. Anyway, they are wonderful. Unlike regular shortbread-based thumbprint cookies, they don’t crumble or come apart. They are moist and soft. I will never make regular thumbprints again, so long as I have some almond milk pulp. What a find.
For sugar, I used Sucanat. Also, I used sprouted spelt flour. The overall taste is slightly health-foody and coarse but that is the way I like them and I don’t see my son turning them down. He is fussy, so they must be good. I don’t care if I never have a standard-issue cookie again. Five Stars. *****
Richa says
May 22, 2019 at 10:21 pmawesome
Sara says
September 8, 2019 at 2:28 pmThese are really yummy. I made the recipe exactly with no changes (used Trader Joe’s white while wheat flour for the flour, and “reduced sugar” cherry preserves from Trader Joe’s, since that’s what I had on hand). They are kind of a perfect combination of chewy-soft but just a tiny bit crunchy on the outside, and with good flavor. Not overly sweet. I will definitely make these again. Thanks for such a rad recipe!
Richa says
September 8, 2019 at 2:30 pmaweesome! thanks!
Dee says
December 9, 2019 at 3:14 pmWhy aren’t the cherry preserves included in your list of ingredients?
Richa says
December 9, 2019 at 8:11 pmoops missed inthe list. Just use as much as needed. Depends onthe size of the cookies
Donna says
January 17, 2020 at 4:42 pmHi There would love to make these cookies and use up almond pulp so when you add the Pulp is it fresh or has it been dryed?
Richa says
January 17, 2020 at 10:55 pmits wet but most moisture has been squeezed out
Ross Jim says
February 10, 2020 at 6:59 pmJust delicious. My family loves them. Thank you for your recipe!!!
Tina says
March 24, 2020 at 12:33 pmI just made these, and they taste like mini delicious breadS! They did not cridp like a cookie, however my almond pulp was pretty moist. That being said, the best alteration I did was use almond extract versus vanilla. It goes so well with the cherries and I used real maraschino cherries From Italy, so they gave a nice finish to the look.
Richa says
March 25, 2020 at 5:01 pmgreat!