DIY Fun: Gluten-free Brownie Cookies

A while back, I taught you how to make DIY almond (or other nut) milk in your blender. This recipe leaves you with a lot of fibrous pulp that seems like a shame to throw away, and I’ve gotten in the habit of putting it in my smoothies. However, I have recently discovered an easy way to use up your nut pulp to make super tasty, high fiber,  gluten free cookies!

1. Pack your nut pulp into a one cup measuring cup, there should be some space at the top. Fill that space with melted butter or coconut oil to compensate for the oil extracted while making the milk.

2. Mix pulp and oil with 1 cup sugar or sukanat (I don’t think this  would work with honey or agave), 1 egg, pinch of salt, 0.5 cup dry unsweetened cocoa powder, 1 tsp cinnamon (you can also add a little cayenne for a spicy cookie), and 1 tsp vanilla. You should have a thick, moldable dough. Add extra oil if it seems too dry, add more cocoa if it seems too wet.

3. Form dough into balls,  and place on an oiled cookie sheet. Flatten balls with a fork dipped in sugar to create cookie rounds.  They won’t change shape in baking so make them the size and shape you want your finished cookie to be. A 2″ diameter cookie is ideal, since they are fairly soft and break easily if made larger.

4. Bake in a pre-heated 350 degree oven for 12 minutes. Leave on the cookie sheet and let them cool completely before eating.

These cookies are crisp on the outside, with a soft, brownie-like center, and don’t taste like “health food” at all! They taste a bit like chocolate macaroons if you make them with coconut oil, and you could even add a bit of shredded coconut for additional texture.  Enjoy!

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Comments

  1. Awesome! I have a muffin recipe that uses the ground nuts, but this is simpler and very decadent!

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