Peanut Butter Protein Cookies
These cookies are the perfect way to turn leftover almond pulp into a delicious, feel-good treat. Naturally sweetened with maple syrup and protein from peanut butter and chickpea flour, they’re soft, satisfying, and snack-worthy. A sprinkle of flaky sea salt on top adds the perfect finish.
Ingredients
- ½ cup almond pulp (from 1 batch homemade almond milk)
- ¾ cup natural peanut butter
- 2 tablespoons chickpea flour
- 1 teaspoon baking powder
- ¼ cup maple syrup
- Flaky sea salt, to finish, optional
What you'll need
Directions
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Preheat oven to 350 F.
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Mix all ingredients in a bowl until well combined.
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Scoop into 10 equal portions, roll into balls, and flatten slightly with a fork on a lined baking tray.
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Bake for 12-15 minutes, until lightly golden. Sprinkle with flaky sea salt, if using.
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Cool on the tray for 10 minutes before transferring to a rack.
Note
To make almond milk in the Nama M1, combine 1 cup unsalted almonds, 3-4 cups water, 2 pitted dates, and a pinch of sea salt. If peanut butter is salt-free, add ¼ teaspoon fine sea salt.Keep in an airtight container for up to 5 days, or freeze.
