Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Cherry Almond Thumbprint Cookies – Almond Pulp Cookies

August 27, 2015 By Richa 47 Comments

Jump to Recipe   Print Recipe

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

Jump to Recipe   

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies | Vegan Richa

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. 

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies | Vegan Richa #vegan #cookie #oilfree #nutbutter

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. 

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies | Vegan Richa

Bake for 16 minutes. Cool and serve. 

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies | Vegan Richa

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies | Vegan Richa #glutenfree #veganricha #vegan
Print Recipe
5 from 8 votes

Cherry Almond Thumbprint Cookies - Almond Pulp Cookies

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
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cookie
Cuisine: American
Servings: 16
Calories: 102kcal
Author: Vegan Richa

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

If using almond flour or other nut flour instead of pulp, you might need to add 1+ tsp more non dairy milk to form a dough.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Cherry Almond Thumbprint Cookies - Almond Pulp Cookies
Amount Per Serving
Calories 102 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 59mg3%
Potassium 58mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Calcium 36mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: cookie, palm oil free, refined oil free, snack, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« How to make Almond Milk at home
Masala Chickpea Bowl with Chana Masala Spice Chickpea Dressing. »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. The Vegan8 says

    August 27, 2015 at 1:33 pm

    These 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!

    Reply
    • Helen says

      August 27, 2015 at 5:36 pm

      When you talk about the “flour” you mean the almond pulp or another kind of flour that you don’t mention in the recipe?

      Reply
      • Richa says

        August 27, 2015 at 5:41 pm

        Spelt flour or whichever flour you plan to use.

        Reply
  2. Samantha @ The Planted Vegan says

    August 28, 2015 at 8:24 am

    What a simple, yet delicious looking recipe! Can’t wait to try out this sweet treat! Thanks for sharing!

    Reply
  3. Cassie Tran says

    August 28, 2015 at 4:13 pm

    What a great way to use the pulp! These look like perfect Christmas cookies!

    Reply
  4. Starr @ The Misfit Baker says

    August 28, 2015 at 10:03 pm

    Great use of almond pulp! Often, when I’m done making milk, I wonder what what I can do with it. Now I know! 🙂

    Reply
  5. Graham's Mom says

    August 29, 2015 at 11:14 am

    Any idea whether I could substitute soy pulp (okara) for the almond pulp?

    Reply
    • Richa says

      August 29, 2015 at 11:22 am

      I dont know how it will turn out. Let me know if you do try it?

      Reply
  6. Keos in Wonderland says

    August 30, 2015 at 2:25 am

    This 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.

    Reply
  7. Chelsey says

    August 31, 2015 at 9:09 pm

    These look delicious! Thanks for sharing your recipe 🙂

    Reply
  8. Blaine says

    September 3, 2015 at 6:09 am

    Hi….is there any substitute for almond pulp since I never make almond milk?

    Reply
    • Richa says

      September 3, 2015 at 10:02 am

      you can use almond flour. you might need a tad bit more non dairy milk to make the dough.

      Reply
  9. Zakirah says

    April 22, 2016 at 9:00 am

    5 stars
    Just 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 🙂

    Reply
    • Richa says

      April 22, 2016 at 9:32 am

      awesome! almond pulp varies depending on how it was made. So glad they turned out well!

      Reply
  10. Denise says

    May 15, 2016 at 2:45 pm

    5 stars
    These 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.

    Reply
    • Richa says

      May 15, 2016 at 3:35 pm

      Great!

      Reply
  11. Val says

    August 12, 2016 at 10:36 pm

    5 stars
    Just 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.

    Reply
    • Richa says

      August 12, 2016 at 11:51 pm

      Awesome! 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!

      Reply
  12. Mara says

    November 24, 2016 at 10:20 am

    I 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!

    Reply
    • Richa says

      November 24, 2016 at 10:35 am

      Sure, use 3/4 tsp baking powder

      Reply
  13. Jennifer says

    June 5, 2017 at 1:08 pm

    Can we sub maple syrup for the sugar? Any idea how much?

    Reply
    • Richa says

      June 6, 2017 at 2:54 pm

      start 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.

      Reply
  14. Christine L says

    July 5, 2017 at 7:07 pm

    5 stars
    These 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!

    Reply
  15. Kari says

    January 21, 2019 at 5:49 am

    5 stars
    Hi! Can I replace nut butter with coconut oíl? Thanks!

    Reply
    • Richa says

      January 21, 2019 at 12:31 pm

      yes. you might need a bit more dry ingredients

      Reply
  16. Wyandotte says

    May 22, 2019 at 8:35 pm

    I 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. *****

    Reply
    • Richa says

      May 22, 2019 at 10:21 pm

      awesome

      Reply
  17. Sara says

    September 8, 2019 at 2:28 pm

    5 stars
    These 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!

    Reply
    • Richa says

      September 8, 2019 at 2:30 pm

      aweesome! thanks!

      Reply
  18. Dee says

    December 9, 2019 at 3:14 pm

    Why aren’t the cherry preserves included in your list of ingredients?

    Reply
    • Richa says

      December 9, 2019 at 8:11 pm

      oops missed inthe list. Just use as much as needed. Depends onthe size of the cookies

      Reply
  19. Donna says

    January 17, 2020 at 4:42 pm

    Hi 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?

    Reply
    • Richa says

      January 17, 2020 at 10:55 pm

      its wet but most moisture has been squeezed out

      Reply
      • Ross Jim says

        February 10, 2020 at 6:59 pm

        5 stars
        Just delicious. My family loves them. Thank you for your recipe!!!

        Reply
  20. Tina says

    March 24, 2020 at 12:33 pm

    I 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.

    Reply
    • Richa says

      March 25, 2020 at 5:01 pm

      great!

      Reply
  21. Mary-Jo says

    May 27, 2020 at 7:58 pm

    I love this recipe and have been making it for really long time. I use apple butter instead of cherry preserves because it’s a local staple in my small town here in Canada.
    I just used your recipe and adapted it for a homework assignment I had with Meghan Telpner’s Culinary Nutrition course. I certainly put your website and name as a reference.
    Thanks for the great recipe. I have so much almond pulp and have tried lots of recipes. This is my favourite!

    Reply
    • Richa says

      May 27, 2020 at 8:59 pm

      Awesome

      Reply
  22. bec says

    September 23, 2020 at 10:20 am

    5 stars
    Can I use oat pulp instead as well?

    Reply
    • Vegan Richa Support says

      September 23, 2020 at 8:45 pm

      yes it has much less fat than almond pulp. so if you’re using that instead – increase nut butter by 1.5T to about 4T

      Reply
  23. bec says

    September 25, 2020 at 1:52 pm

    Thank you 🙂

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC