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Looking for easy and delicious cashew pulp recipes?
I am happy to share with you this 4-ingredient recipe. Since getting a nut milk machine, I’ve been making a lot of almond and cashew milk, which leaves me with a lot of leftover nut pulp.
Lately, I’ve been doing mostly cashew milk, so I decided to create an easy recipe for cashew pulp cookies.
It worked fantastic from the first try; I repeated the recipe a few more times to make sure it worked well every time.
These cashew pulp cookies are done in less than 30 minutes (combined with the baking time). They are chewy from the inside and crunchy from the outside!
Let’s jump right in!
Ingredients for the cashew pulp cookies recipe:
Cashew pulp from nut milk
I make 1 liter (4 cups) of cashew milk with around 75g cashews (1/2 cup) and 25g shredded coconut (3/8 cup).
Sometimes I use 100g (2/3 cup) cashews and just a tiny bit of shredded coconut (1 tbsp) if I don’t want the too intense coconut flavor. The cookies end up perfect, both ways 🙂
If you make almond or oat milk, you can use the almond pulp or oat pulp for this recipe! While it won’t be the same result, I suppose the cookies will end up good, too.
I actually received positive feedback on my Instagram, from a person, who made these cookies with oat pulp, too.
I usually grind oats, and make them into oat flour, or directly buy oat flour from the shop (I can find it locally, in paper packaging).
I tried a similar recipe with buckwheat flour, and it turned out a bit weird. So, if you want to use a different flour, it may work, but I don’t promise it will be as good as with oat flour.
I used my favorite sweetener, which is date syrup.
I recommend putting in some chocolate chips. You don’t need a lot – just 30 grams or so (that’s a bit less than 1/4 cup).
- Cashew pulp (or almond pulp) from 1 liter (4 cups) of nut milk
- 100g oat flour (1.1 cups)
- 30g date syrup (1 overly full tbsp)
- 30g (~1/4 cup) chocolate pieces
- Make sure that you squeeze out all the excess liquid from the pulp. It doesn't have to be completely dry, so don't worry if it's quite wet.
- In a bowl, place the cashew pulp and add 100g of oat flour. Mix well.
- After it's well combined, add the date syrup and mix again. You can try the "dough" and see if it's sweet enough. If it's not, add more date syrup.
- In the end, add the chocolate and mix one last time.
- Grab a spoonful of the mixture, and create a small ball. Place it on the baking tray, and press the ball with your fingers. Continue until the dough is over. You will end up with 6-7 cookies.
- Place in the oven (ensure it is turned on with the ventilation) and bake at 180C for about 17-18 minutes. After 14-15 minutes, you can turn the cookie upside down and leave it for 3-4 minutes.
How do you store leftover nut pulp (from almonds or cashews)?
You can place it in a sealed container cup or a jar with a lid. You can also freeze the pulp in a jar, in case you plan to use the pulp after some time.
How long does almond pulp or cashew pulp last in the fridge?
I recommend using the pulp immediately after you make the milk. However, you can put it in the fridge, where it can last about 4-5 days.
If you see you can’t use it in 4-5 days, it’s best to freeze it and use it whenever you can.
What else can I do with leftover nut milk pulp?
You can make amazing recipes with the leftover pulp. For example, you can use it:
- for making salty crackers
- in brownie mixtures
- dips and hummus recipes
- homemade granola
- breakfast oatmeal
What is the best method for DIY nut milk?
You can make it in a blender, but since I bought my second-hand Soyabella, I can’t go back! The milk is done faster, it is frothy, and I can adjust the flavor and the thickness.
I have a full article on how to DIY nut milk in three different ways, where I share more about the nut milk machine.
What do you think about this Cashew Pulp Cookie recipe? Would you give it a try?
Share in the comments below, and feel free to leave your questions or feedback.
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