Cherry Almond Thumbprint Cookies - Almond Pulp Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16
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Calories
102 kcal
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Course
Baked Goods
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Cuisine
American
Cherry Almond Thumbprint Cookies - Almond Pulp Cookies
Description
These thumbprint cookies incorporate almond pulp from almond milk production with almond butter and spelt or other flour for structure. Added sugar and vanilla provide sweetness and aroma. Chia seeds may be included to absorb moisture and improve texture. The dough is adjusted with flour to maintain a soft but workable consistency, then chilled briefly before shaping.
Formed into small balls, they are pressed to create a central well filled with cherry preserves before baking. Baking at 350°F results in a lightly baked cookie with a soft crumb and a smooth, sweet cherry filling visible in the thumbprint indentation.
This recipe is a creative use for almond pulp, avoiding waste, and producing a cookie with nutty flavors and a fruit complement. The texture is tender rather than crisp, suitable as a snack or dessert.
Adjusting dairy-free milk quantity may be necessary based on almond pulp moisture. Using almond flour instead of pulp requires extra moisture added. Nutritional values are per serving and differ according to ingredient choices.
Ingredients
- 3 Tbsp almond butter or other nut butter
- 2 Tbsp non-dairy milk
- 1/3 cup sugar +1 tbsp
- 1/2 tsp vanilla extract
- 3/4 cup almond pulp
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup spelt flour or white wheat flour or other flour of choice, + 2 to 3 Tbsp
- 2 to 3 tsp chia seeds optional. i add these to absorb any extra moisture from the pulp
Instructions
- In a bowl, warm the almond butter and non dairy milk in the microwave and mix until smooth. Or warm the milk on the stove and add to a bowl. Mix in the almond butter until smooth.
- Add sugar and vanilla and mix in until well combined.
- Add the almond pulp and mix in.
- Mix the salt and baking soda in 1/2 cup flour and add to the bowl. Mix in. Add chia seeds and mix in. Add flour a Tbsp at a time till the mixture is a soft dough, not sticky and not too wet. Amount of flour needed will depend on the moisture content of the almond pulp.
- Chill for 5 to 10 minutes. Meanwhile, preheat the oven to 350 degrees F / 180ºc.
- Make small balls of the dough and place on parchment lined baking sheet. Press the middle to make a dent.
- Take 2-3 Tbsp of cherry preserves in a small bowl. Mix until it is a bit smooth, Drop 1/2 tsp of the preserves in the dents of the cookies.
- Bake for 16 to 17 minutes. Cool completely, serve.
Notes
- When using almond flour instead of pulp, add an extra teaspoon or more of non-dairy milk to achieve dough consistency.
- The moisture content of almond pulp affects flour amount; add flour gradually to create a soft, non-sticky dough.
- Nutritional values vary by serving and ingredients chosen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 59mg | 2% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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