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Cherry Almond Thumbprint Cookies – Almond Pulp Cookies. How to use to almond pulp from almond milk with these soft almond thumbprints. Almond Pulp Recipe. Vegan Oil-free Recipe
When you have loads of almond pulp after making almond milk, make almond thumbprints! Because whats not good with cherry preserves. These soft cookies are easy and a great snack. Add in some amaretto extract in the cookie dough or amaretto liquor to the cherry preserves for variation. You can also use ground almonds or other ground nuts or seeds for the cookies. These cookies use nut butter and no added oil.
My parents are visiting this month! And I am also participating in Vegan month of Food on my Instagram. Catch all the September action there.
Every single time I write up a post, the first iteration has exactly 2 sentences. Hah, now to build up on that if I get time before it gets posted at the scheduled time.
More cookies from the blog
- Gluten free Vegan Chocolate Chip Cookies
- Pistachio Apricot Thumbprint Cookies
- Vegan Gluten free Shortbread Cookies
- Vegan Double Chocolate Chip Cookies
For some reading, Why never ride an Elephant – Elephants are captured from the wild, Their spirit is broken to train them by torture and starvation,
They are overworked and die of exhaustion and starvation.
The story behind Wool – Undercover investigation of “responsibly sourced” wool supplier’s workers hacking into fully conscious lambs. *Warning – Graphic.
Steps:
Make the dough. Chill for a few minutes. Bake balls, then press in the middle and place on parchment lined baking sheet. Fill with fruit preserves of choice.
Bake for 16 minutes. Cool and serve.
Cherry Almond Thumbprint Cookies - Almond Pulp Cookies
Ingredients
- 3 Tbsp almond butter , or other nut butter
- 2 Tbsp non dairy milk
- 1/3 cup +1 tbsp sugar
- 1/2 tsp vanilla extract
- 3/4 cup almond pulp
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup + 2 to 3 Tbsp Spelt flour , or white wheat flour or other flour of choice
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yay! This is the best cookie recipe I’ve found and it uses the entire batch of almond pulp. I made the first batch as written and the second batch with Bonne Maman ‘Limited Edition’ Pumpkin Spice Spread. Yummy. Pulp recipes are challenging because the moisture content varies – I really appreciated the options to adjust. More pulp recipes please!
duly noted
Thank you 🙂
Can I use oat pulp instead as well?
yes it has much less fat than almond pulp. so if you’re using that instead – increase nut butter by 1.5T to about 4T
I love this recipe and have been making it for really long time. I use apple butter instead of cherry preserves because it’s a local staple in my small town here in Canada.
I just used your recipe and adapted it for a homework assignment I had with Meghan Telpner’s Culinary Nutrition course. I certainly put your website and name as a reference.
Thanks for the great recipe. I have so much almond pulp and have tried lots of recipes. This is my favourite!
Awesome
I just made these, and they taste like mini delicious breadS! They did not cridp like a cookie, however my almond pulp was pretty moist. That being said, the best alteration I did was use almond extract versus vanilla. It goes so well with the cherries and I used real maraschino cherries From Italy, so they gave a nice finish to the look.
great!
Hi There would love to make these cookies and use up almond pulp so when you add the Pulp is it fresh or has it been dryed?
its wet but most moisture has been squeezed out
Just delicious. My family loves them. Thank you for your recipe!!!
Why aren’t the cherry preserves included in your list of ingredients?
oops missed inthe list. Just use as much as needed. Depends onthe size of the cookies
These are really yummy. I made the recipe exactly with no changes (used Trader Joe’s white while wheat flour for the flour, and “reduced sugar” cherry preserves from Trader Joe’s, since that’s what I had on hand). They are kind of a perfect combination of chewy-soft but just a tiny bit crunchy on the outside, and with good flavor. Not overly sweet. I will definitely make these again. Thanks for such a rad recipe!
aweesome! thanks!
I just made a batch of these thumbprint cookies with ginger marmalade; didn’t have any cherry jam. Anyway, they are wonderful. Unlike regular shortbread-based thumbprint cookies, they don’t crumble or come apart. They are moist and soft. I will never make regular thumbprints again, so long as I have some almond milk pulp. What a find.
For sugar, I used Sucanat. Also, I used sprouted spelt flour. The overall taste is slightly health-foody and coarse but that is the way I like them and I don’t see my son turning them down. He is fussy, so they must be good. I don’t care if I never have a standard-issue cookie again. Five Stars. *****
awesome
Hi! Can I replace nut butter with coconut oíl? Thanks!
yes. you might need a bit more dry ingredients