Almond Pulp Chocolate Cakey Cookies (gluten free vegan)

This is a great way to use up the pulp leftover from making almond milk.  These are a fluffy texture from the almond pulp, so they're kind of cakey. I wasn't sure I liked them at first, but with coffee they grow on you!  I bet they'd also be good out of the freezer (but ours didn't last that long).

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).

Mix together:
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.

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