Cashew Pulp Cookies (Vegan, 4 Ingredients)
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Looking for easy and delicious cashew pulp recipes?
I am happy to share with you this 4-ingredient recipe for delicious cashew pulp cookies!
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 works 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! SO GOOD.
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 🙂
Note:
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.
Oat flour
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.
Liquid syrup
I used my favorite sweetener, which is date syrup. I also added a few drops of stevia, because I didn’t have enough of the date syrup, and it turned out great.
Chocolate
This is optional… however, it will send these cashew pulp cookies to a whole new level.
So I recommend putting 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 Cookies (Vegan)
4-ingredient cashew pulp cookies done in less than 30 minutes! Chewy from the inside and crunchy from the outside! SO GOOD.
Ingredients
- 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
Instructions
- 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 a few drops of stevia or more date syrup.
- In the end, add the pieces of chocolate and stir them 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 on 180C for about 17-18 minutes. After 14-15 minutes, you can turn the cookie upside down and leave it for 3-4 minutes.
FAQ:
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?
Glad you asked! You can make amazing recipes with the leftover pulp. For example, you can use it:
- for making salty crackers
- in brownie mixtures
- muffins
- dips and hummus recipes
- homemade granola
- breakfast oatmeal
I’m planning to share more recipes, so stay tuned for that! 🙂
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 seriously see the difference.
The milk is done faster, it is frothy, and I can adjust the flavor and the thickness.
It is an awesome product that I use a few times every week.
I have a full article on how to DIY nut milk in three different ways, where I share more about the nut milk machine. Feel free to read it here!
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 if something is unclear!
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YEEEEEEEEiiiiiii !!
Haha, yees! ??
Is it 180 F or C
Hey! It is 180 Celsius. 🙂
Hi… Don’t need butter? Also, you mentioned you added in coconut, is that coconut shred or coconut oil?
Hey, Eve. I didn’t add any butter or coconut oil. I’ve mentioned coconut, but I meant shredded coconut. I’ve changed it, so it is more clear now. 🙂
I really like these cookies.I used 50g brown rice flour and 50 g tapioca flour
as I’m cutting out oats, wheat etc.
I used brown rice syrup and cacao nibs instead of choc chips to limit the sugars.
The textures is pleasing. Thanks!
Sounds great! Thank you for sharing your substitutions 🙂
Thx for the recipe. Can you update the temp is in C?
180C .. otherwise for those in the use might think it is in F 🙂
Done!