Insanely easy 3 Ingredient Almond Pulp Peanut Butter Cookies (2024)

3 ingredients. Chewy. Vegan. Gluten-free. Refined sugar-free. Flourless… These almond pulp peanut butter cookies are quick and easy to make, just sweet and simple!

When I first googled what I can do with my leftover almond pulp, I came across so many cookie recipes.

But they all needed way too many ingredients (I’m sure those bikkies all taste great though 🙂 )… Only I was looking for something that I can whip up right after I made the milk and that won’t take me ages.

Collecting 3 ingredients and chucking them all into a bowl is done in less than a minute! And yup, no fancy stuff!

Ingredients

• almond pulp (from making 1L/1quart almond milk)
• peanut butter
• sugar

See? Easy like 1, 2, 3. (Look up quantities in recipe card below)

Almond pulp: This recipe is adapted to the most common almond milk recipe which uses 1 cup of almonds per 1 litre/4 cups of water.

Peanut butter: Crunchy or smooth doesn't really matter. Whatever you prefer. I personally use very basic peanut butter with only two ingredients: peanuts and salt.

If you're using peanut butter with more ingredients (and presumably, sugar is one of them), you might want to use less sugar in this recipe.

How to make these Almond Pulp Peanut Butter Cookies

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Step One. Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper, or preferably a reusable silicone baking mat!

Step Two. Mix almond pulp, peanut butter and coconut sugar. The dough should be firm, just like cookie dough—you need to be able to roll it into balls. So, not too wet and sticky or too crumbly. This might depend a little on how wet your almond pulp is.

You may also need to adjust the amount of sugar. If not sweet enough, add a bit more, or as I did, add maple syrup (if your dough is firm enough). Add more peanut butter if you think the dough needs more binding.

Step Three. Roll dough into small balls and place them onto a baking tray. Press down with a fork once, turn the fork around 90° and press down again to get that crisscross pattern. Or simply press them down with your hands.

Step Four. Bake almond pulp cookies for about 12-15 minutes. Depending on size, your oven and how chewy you want them. When you take them out, they’ll be soft but firm up later when cooled.

Substitutions

Almond pulp: This recipe can also be made with left-over nut pulp from making homemade macadamia, cashew, peanut, hazelnut, or whatever-nut milk!

Peanut butter: If peanut butter isn't your thing, you can use any other nut butter like almond, cashew, hazelnut etc.

Nut-free: Use a no-nut butter made with pumpkin seeds and sunflower seeds, for example. Or tahini! Or a mix of them both. I'd like to mention that I haven't tried this yet. I'm pretty sure though, that you're gonna need more sugar because those seeds are quite bitter.

Sugar: This recipe is refined sugar-free using coconut sugar. However, feel free to use any other granulated sugar. As I don't eat any processed sugar, I can't really tell you which one will work best.

Storage

Keep in an airtight container or a resealable plastic bag in your pantry for up to a week. They don't need to be stored in the fridge.

See, I usually make these bikkies as a snack to take with me on my camping trips. Which means I don't necessarily keep them in the fridge.

Here in Australia, our cars can heat up like crazy in summer and yet, these almond pulp cookies lasted me once for over a week. Surely, they went a bit softer but tasted fine until I’ve finished them all.

You can also freeze them for several months.

How long does almond pulp last in the fridge?

If you got some time on your hand after you’ve made your almond milk, you can make these peanut butter cookies right away. I mean, they really don’t take long to make, right?

But certainly, we don’t always have that time. You can also store the almond pulp in the fridge in a clean, airtight container for several days up to a week.

To tell whether the pulp has gone bad, simply smell it (it will smell off or sour). If it doesn’t smell, taste a few crumbs. They should have a pretty plain, blunt, maybe slightly nutty flavour (not sour!).

What can you do with the almond pulp?

When we make our own nut or almond milk, we’re always left with the pulp. It doesn’t really taste like anything anymore and yet throwing it away seems to be quite wasteful.

Almond pulp mightn’t be nutrient-rich because all the nutrients are now in your almond milk, BUT it’s still fibre which is great for our digestion!

There are so many different ways to use the almond pulp, like in cookies, in crackers, bliss balls, add it to your muesli/cereal, smoothies, etc. Here are my recipes for some inspiration:

• Tahini Almond Pulp Cookies
• Almond Pulp Coconut Bliss Balls

You can also dry almond pulp, for example, in the oven at a low temperature (100°C/212°F) for about an hour (depending on how wet your pulp is) to make almond flour!

Can I use the pulp from other plant-based milk?

These cookies are designed for using nut pulp, like almond cashew, macadamia, peanut, hazelnut, etc. I haven’t tried it with anything else, like oat, rice, spelt or coconut pulp.

I reckon coconut could work. But all those grain pulps… not sure. I usually don’t end up with a heap of leftovers and you need quite a fair bit for these peanut butter cookies. Unless you’re making a biiiig batch then you might be alright.

📖 Recipe