Yet again, I have Meghan Telpner to thank for this fantastic recipe!! I changed it a little bit because of what I had on hand, but kept to her recipe for the most part. I LOVE these cookies!!! I was so sure they were going to be dry and not so appetizing, but they’re delicious. They’re moist and a little sweet, but not over the top. I will make these again and again.Meghan’s recipe is for muffins, but I followed her directions to turn them into cookies.
Here’s what I did…

In a large bowl, I placed about 1 1/2 cups of leftover pulp from beet and ginger juice

I added 1/3 cup ground flax seeds and 2 tablespoons chia seeds

Added 1/4 cup raw honey and 1 teaspoon vanilla

Added 2 eggs and the zest of a large lemon

Added 1/4 cup arrowroot flour, 3/4 cup oat flour, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon Celtic sea salt

Mixed it all together and added 1 cup frozen blueberries and 1/3 cup chopped dates

Used my tablespoon-sized cookie scooper to put them onto a parchment-lined baking sheet, flattened them with my hand and baked at 350F for 20 minutes.

 

Juicer Pulp Cookies

  • 1 ½ cups leftover juice pulp (I used beet with ginger)

  • 1/3 cup ground flax seeds (grind them yourself)

  • 2 tablespoons chia seeds

  • ¼ cup raw honey (or maple syrup or coconut nectar)

  • 1 teaspoon vanilla extract

  • 2 organic eggs

  • zest of a large organic lemon or 2 organic limes

  • ¼ cup arrowroot flour or tapioca flour

  • ¾ cup oat flour (I make mine in my spice grinder)

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon Celtic sea salt

  • 1 cup frozen blueberries

  • 1/3 cup chopped dates, raisins, goji berries or cranberries

 

  1. To a large bowl, add pulp, ground flax, chia, honey, vanilla, eggs and zest.

  2. Add flours, spices, baking powder, baking soda and salt and mix again.

  3. Add blueberries and dried fruit and mix once more until well blended.

  4. Scoop by heaping tablespoonsful to 2 parchment-lined baking sheets.

  5. Flatten with hand and bake at 350F for 20 minutes.