Almond Pulp Cookies (Cranberry Orange Thumbprints)
Thumbprint almond pulp cookies are the easiest and tastiest way to use leftover almond pulp from homemade almond milk. A gluten-free & vegan fun treat!
Combine almond milk and almond butter in a small bowl. Heat in microwave for 15-20 seconds then stir until creamy and well combined. Add to the bowl with the almond pulp.
Add maple syrup, vanilla and almond extracts then stir to combine with a spatula.
Whisk oat flour, salt and baking soda together in a small bowl. Add to the large bowl with almond pulp and combine throughly with a spatula until a sticky dough ball forms. Place in the refrigerator to chill while making the cranberry orange filling.
Combine cranberries, orange zest, orange juice and maple syrup in a small sauce pot over medium-low heat.
Stir to combine and cook for about 10 minutes, stirring and breaking up cranberries with a spatula frequently.
Add chia seeds (if using), cook another 2-3 minutes, turn off heat and let cool in the pot. Mixture will thicken more as it cools.
Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
Remove dough from refrigerator and roll into small balls.
Place dough balls on the prepared baking sheet and gently press down in the center using your thumb to create an indent in the cookies.
Bake for about 15 minutes until edges are golden, remove from oven and let cool completely on a cooling rack.
Once cooled, spoon small amount of cranberry orange filling into the thumbprint indents of each cookie.
Garnish with orange zest if desired and serve.
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Notes
*Moisture content of almond pulp will vary. If very dry, more almond milk may be needed. If very wet, a bit more oat flour may be needed. Go by feel. The dough should come together easily in a sticky ball before refrigerating.**Store cookies in an air-tight food storage container or reusable bag in refrigerator for up to 5 days.***Cookies can be filled with any fruit jam/preserves of your choice if you don't want to make the cranberry orange fruit filling.