the row chocolate flat

BAKED ALMOND PULP BROWNIES

These rich and chocolatey almond pulp brownies are a simple and delicious way to make use of almond pulp leftover from making nut milk. This popular recipe is gluten-free, dairy-free, paleo, and refined sugar-free. If you’re a fan of this, you might also enjoy these cocoa-hemp nut pulp energy bites!

INGREDIENTS

For the brownies:

  • 4 large eggs, at room temperature
  • 1 ¼ cups coconut sugar, maple sugar, or brown sugar (200 grams)
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • ½ cup extra-virgin coconut oil (110 grams)
  • ¾ cup + 2 tablespoons packed moist almond pulp (or other nut pulp) (170 grams)
  • 1 cup cocoa powder (preferably Dutch-processed, but natural or raw works too) (90 grams)
  • 2-3 tablespoons cacao nibs (optional)

INSTRUCTIONS

  • Preheat the oven: Position a rack in the center and preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper.
  • Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, and salt on medium-high speed until the mixture is light and fluffy (about 5 minutes). Stir in the vanilla extract.
  • Prepare the almond pulp: Gently melt the coconut oil in a small saucepan over medium-low heat. Add the almond pulp and stir to combine. Heat for about 5 minutes, stirring occasionally, until the mixture is warm to the touch. This step helps prevent the batter from seizing up later.
  • Combine: Reduce the mixer speed to low and add the warm almond pulp mixture. Stir just to combine. Sift the cocoa powder over the egg mixture and mix on low until everything is well combined (the batter will deflate).
  • Bake the brownies: Spread the batter into the prepared pan and sprinkle with cacao nibs (if using). Bake for 15-20 minutes, or until the top is matte, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs. Don’t overbake!
  • Cool and serve: Let the brownies cool completely, then lift them out of the pan and cut into 16 squares. Store them airtight at room temperature for up to 3 days.

NOTES

  • These brownies are perfect for using leftover pulp from making almond milk (such as from Cashew Almond Milk or Vanilla Maple Almond Milk). The pulp should be squeezed dry but still slightly damp, similar to clay.
  • If you don’t have a stand mixer or are short on time, simply whisk all the ingredients together in a large bowl.
  • Warm the almond pulp and bring the eggs to room temperature (you can soak eggs in hot tap water for 5 minutes). This will prevent the batter from seizing when you add the coconut oil.
  • If you prefer thicker brownies, use an 8-inch pan instead of a 9-inch one. Alternatively, bake the batter in a round cake pan and serve as wedges with whipped cream.
  • For an extra indulgent treat, top the cooled brownies with a layer of dairy-free chocolate ganache.

NUTRITIONAL INFORMATION (PER BROWNIE, MAKES 16 SERVINGS)

  • Calories: 159
  • Carbohydrates: 20g
  • Protein: 3g
  • Fat: 9g
  • Saturated Fat: 7g
  • Cholesterol: 41mg
  • Sodium: 90mg
  • Potassium: 109mg
  • Fiber: 2g
  • Sugar: 16g
  • Vitamin A: 60 IU
  • Calcium: 18mg
  • Iron: 1mg

ALMOND FLOUR CHOCOLATE CHIP COOKIES

These almond flour chocolate chip cookies offer a chewy, gooey center, sweet chocolate chips, and slightly crispy edges, delivering that perfect classic cookie texture—all without any gluten! Ready in just 30 minutes, these cookies taste just like the traditional version!

INGREDIENTS

  • 7 tablespoons softened butter (dairy-free or regular, just shy of 1/2 cup)
  • ⅔ cup light brown sugar (or coconut sugar, though light brown is preferred)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups blanched almond flour (not meal)
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅔ cup chocolate chips

INSTRUCTIONS

  • In a mixing bowl or the bowl of a stand mixer, add the softened butter. If chilled, microwave it for about 15 seconds to soften.
  • Add the sugar to the bowl and beat together with the butter until fully combined (about 30 seconds with an electric mixer).
  • Beat in the egg and vanilla extract until the egg is fully incorporated.
  • Add the remaining dry ingredients (almond flour, cornstarch, baking soda, and sea salt), making sure to spoon and level the flour instead of scooping directly from the bag. Beat until well combined.
  • Fold in the chocolate chips with a wooden spoon until evenly distributed throughout the dough.
  • Chill the dough in the fridge for 20 minutes to prevent the cookies from spreading too much while baking.
  • While the dough chills, preheat the oven to 350°F (175°C).
  • After 20 minutes, scoop the dough into approximately 1 1/2 tablespoon-sized balls using a medium cookie scoop (do not flatten).
  • Bake for 13-18 minutes, with 15 minutes being ideal for soft centers and slightly crisp edges.
  • Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to finish cooling.

NOTES

  • For a paleo version, swap the light brown sugar with coconut sugar and use coconut oil in place of butter.
  • For best results, use cornstarch, but if you don’t have it, tapioca or arrowroot starch can be used as alternatives.

Nutritional Information (per cookie)

  • Calories: 184
  • Carbohydrates: 16.8g
  • Protein: 4.6g
  • Fat: 11g
  • Fiber: 2g
  • Sugar: 11.4g