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
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Dump the almond pulp in a mixing bowl.
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Add in the banana and stir until incorporated.
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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.
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Add in the chocolate chip and stir one last time.
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Use a cookie scooper to scoop the dough onto a baking sheet.
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Bake for 20-23 minutes.
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Enjoy!