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!
- 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.
- 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.
- Shape the cookies & place them on the parchment lined baking sheet.
- Bake for 12-14 minutes, until crumbly on the outside & bottoms are browned.