If there is one food that doesn’t go to waste in our house it’s ripe bananas. In fact, I hate wasting any food in general! Homemade almond milk has been my thing lately, and if you’ve made it you know there’s always leftover almond pulp. So, what did I do!? I combined a ripe banana with my leftover pulp and made almond pulp banana cookies!
I’ve made homemade almond milk every Sunday this past month. I was determined to find a good recipe with the pulp. I’ve made crackers a few times but failed the first two times; however, I succeeded the third! My goal here was to make a healthy cookie packed with healthy fats and nutrients.
If you haven’t made homemade almond milk I HIGHLY suggest it. You’ll get a tasty delicious dairy free milk with minimal ingredients and plenty of taste. Plus, you’ll be able to make almond pulp banana cookies or crackers!
A fluffy nutty cookie made from almond pulp and ripe bananas.
- Wet Pulp from Almond Milk
- 1 Ripe Banana fresh or frozen (blended)
- 1/2-3/4 cup Almond Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1-2 Tbsp Honey
- 1 tsp Pure Vanilla Extract
- 1/3 cup Chocolate chips more or less
Dump the almond pulp in a mixing bowl.
Add in the banana and stir until incorporated.
Add in the rest of the ingredients (besides the chocolate chips) and stir. Option here to add more flour if the dough is still very wet.
Add in the chocolate chip and stir one last time.
Use a cookie scooper to scoop the dough onto a baking sheet.
Bake for 20-23 minutes.