Soft and Chewy Almond Chocolate Chip Cookies

Makes about 18-20 cookies

Ingredients:

• 1 cup almond pulp (leftover from homemade almond milk, well-drained)

• 1 cup almond meal

• 1 cup all-purpose flour

• 1 cup brown sugar (packed)

• ¼ cup maple syrup

• ¼ cup melted butter (cooled slightly)

• 1 egg

• 1 tbsp ground cinnamon

• 1 tsp vanilla extract

• ¼ tsp baking powder

• ¼ tsp sea salt

• 1 cup chocolate chips (dark, semi-sweet, or your fave)

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Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix wet ingredients
   Combine brown sugar, egg, vanilla, maple syrup, and melted butter in a large bowl. Stir until smooth.

3. Add dry ingredients
   Stir in almond pulp (leftover almond milk pulp from my almond milk recipe), almond meal, flour, cinnamon, baking powder, and sea salt. Mix until a soft dough forms.

4. Fold in the chocolate chips
   Stir in the chocolate chips until evenly incorporated.

5. Scoop and shape
   Scoop tablespoon-sized balls onto the baking sheet, flattening slightly. Leave about 2 inches between each cookie.

6. Bake for 12–15 minutes, or until the edges are golden and the centers are set.

7. Cool for 5 minutes on the tray before transferring to a wire rack.

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Tips:

• Want a nutty crunch? Add a handful of chopped almonds.