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
Servings: 16
Calories: 102kcal
Ingredients
- 3 Tbsp almond butter or other nut butter
- 2 Tbsp non dairy milk
- 1/3 cup +1 tbsp sugar
- 1/2 tsp vanilla extract
- 3/4 cup almond pulp
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup + 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
Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Sodium: 59mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Calcium: 36mg | Iron: 0.5mg