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…
Here’s what I did…
Juicer Pulp Cookies
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1 ½ cups leftover juice pulp (I used beet with ginger)
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1/3 cup ground flax seeds (grind them yourself)
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2 tablespoons chia seeds
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¼ cup raw honey (or maple syrup or coconut nectar)
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1 teaspoon vanilla extract
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2 organic eggs
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zest of a large organic lemon or 2 organic limes
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¼ cup arrowroot flour or tapioca flour
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¾ cup oat flour (I make mine in my spice grinder)
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1 tablespoon ground ginger
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1 tablespoon ground cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon Celtic sea salt
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1 cup frozen blueberries
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1/3 cup chopped dates, raisins, goji berries or cranberries
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To a large bowl, add pulp, ground flax, chia, honey, vanilla, eggs and zest.
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Add flours, spices, baking powder, baking soda and salt and mix again.
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Add blueberries and dried fruit and mix once more until well blended.
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Scoop by heaping tablespoonsful to 2 parchment-lined baking sheets.
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Flatten with hand and bake at 350F for 20 minutes.
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