Almond Pulp Chocolate Cakey Cookies (gluten free vegan)
You could double the recipe, but generally I'm not making that much almond mylk to have 2 cups of pulp leftover.
If you made the almond milk with medjool dates, then the pulp itself will be slightly sweet. If instead the almond pulp is unsweetened, then you'll need extra sweetness.
This is gluten free and vegan (assuming you used the right kind of chocolate chips).
1 C sweet almond pulp
2 TB almond mylk
1/4 C cacao powder
1 TB melted coconut oil
1 TB sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Chocolate chips to taste
Shape into small balls, roughly 10-12 cookies.
Place on oiled cookie sheet and press down with a fork.
Bake at 350 F for 25 minutes or until no longer gooey inside.