Almond Pulp Cranberry Hazelnut Butter Chocolate Chunk Cookies a.k.a. I’d Have You For Breaky, Lunch & Dinnah!

Almond Pulp Cranberry Hazelnut Butter Chocolate Chunk Cookies a.k.a. I’d Have You For Breaky, Lunch & Dinnah!

Hey lovies!

<3

Omg… that’s seriously all I have to say about these crumbly, naturally sweetened, chocolatey, chunky, indulgent & super comforting (but still nutritious) cookies.

It’s always a CHALLENGE ACCEPTED situation when it comes to repurposing my leftover almond pulp & these babies are a MISSION ACCOMPLISHED!

They’re vegan, gluten-free, possibly nut-free, refined sugar & egg free, which means they’ll satisfy just about anyone with allergies, sensitivities or dietary restrictions!

INGREDIENTS:

  • 1 cup leftover almond pulp OR almond flour
  • 1/4 cup creamy hazelnut butter
  • 1/4 cup dried organic unsweetened cranberries
  • 1 tsp. pure organic vanilla extract
  • 1 tsp. baking soda
  • 2 tbsp. pure organic maple syrup
  • 2 tbsp. ground flaxseed
  • Your fave dark chocolate bar crumbled up OR cacao nibs OR dark chocolate chips! I used a Hu Kitchen dark chocolate hazelnut butter bar.

TO MAKE:

  • Preheat the oven to 350F & line a baking sheet with parchment paper.
  • Add all the ingredients to a large mixing bowl & mix until combined. The batter will still be crumbly but should hold when you shape & flatten it into a cookie form.

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  • Shape the cookies & place them on the parchment lined baking sheet.

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  • Bake for 12-14 minutes, until crumbly on the outside & bottoms are browned.
  • Enjoy!

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