Almond Pulp Hemp Breakfast Cookies

I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients (12 Servings)

  • almond butter 4 tbsps
  • hemp seeds optional but good 4 tbsps
  • banana 1 unit
  • medjool dates pitted and chopped 6-8 units
  • ground cinnamon, pumpkin or apple pie spice 1 tsp
  • almond pulp 2 cups

Directions:

  1. Preheat oven to 350
  2. Add all the ingredients into your food processor using your S blade
  3. Pulse/blend until it reaches a doughy consistency
  4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 
  5. Flatten and shape cookies (I flatten and round mine!)
  6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 
Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies

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  1. These are delicious — I really like the chewy consistency, something that I find hard to achieve without adding a tone of fat.

    Unfortunately for me, the ~25 min cook time is /way/ too long and I burnt my first batch. :`(

    10 to 15 minutes seems to work well for me, even when the batter is coming right from the fridge.

  2. Elyse Reply

    Sorry to be commenting on such an old recipe but I just found you! I have a question; the recipe says 4 T of almond butter, not pulp. Can you clarify that for me? We waste so much almond pulp; I’d love to have more options for it. Thanks!

    • aprilcmast Reply

      This recipe calls for 4 Tbsp almond butter and… oops! The new site switch must have erased the almond pulp amount! Let me look…