Almond Pulp Cookie Dough Bites

The ultimate almond pulp snack with healthy hemp seeds, oats, dates, almond butter, and dark chocolate chips. Easy, vegan, paleo-friendly!

SPONSORED BY NATURAL DELIGHTS

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Look, I’m not out here always making my own homemade almond milk even thought I know it’s better and healthier and honestly really easy. BUT! When I do it’s always so that I have an excuse to make these Almond Pulp Cookie Dough Bites.

They are full of good for you stuff and naturally sweetened and very much anytime-of-day snack apropos. But the moment when dishes are done, netflix is on, couch is cozy, a couple of these are in hand – that’s my favorite way to eat them. And I want you to experience this delish little pre-bed cookie dough moment too.

How To Make Almond Pulp Cookie Dough

This is one of those gloriously simple blend > scoop > chill > EAT kind of recipes that you really can’t mess up. There’s lots of room for customizing too, every batch I make turns out a little different depending on what’s in the pantry. So let’s discuss the ingredients and swapping opportunities…

Our Wholesome + Yummy Ingredient List

• Almond pulp. Or cashew/coconut/hazelnut/walnut/whatever kind of funky fancy nut milk you’re making over there pulp. It’s a unique combination of wet and dry, which makes this recipe a bit different than your typical no-bake ball.
• Medjool dates. This is where things get sweet and sticky and really darn delicious. Natural Delights is always making my snack life better, and their medjool dates especially shine in no-bake recipes like this. They are the only sweetener we need for these cookie dough bites, which makes them healthier and very back-to-school snack friendly too!
• Shredded coconut. The unsweetened variety although the touch of natural sweetness it brings is yummy even still. If you don’t like coconut, swap for your favorite nuts or more hemp seeds
• Hemp seeds. The flavor of hemp in bars and balls is one of my favorites, I always add them into this recipe. But pumpkin seeds or sunflower would work too.
• Oats. Rolled or quick cooking, they help offset all that moisture in the almond pulp and add great texture too. Similar to the coconut, this can be substituted with your favorite nuts (cashews are great here!)
• Chia seeds. I don’t recommend swapping these out, they help bind the balls together a bit more than the dates alone would.
• Almond butter. Or any nut or seed butter you have on hand, I make them with tahini a lot too.
• Vanilla and salt. You could add cinnamon or other spices and flavorings here too.
• Chocolate chips. The mini ones work best, or cacao nibs are a great alternative – less sweet but I love the CRUNCH they add. Or even try a mix of the two.

Tips For The Best Cookie Dough Bites

1. Add ingredients in the proper order. As listed in the directions, you want to blend all the “wet” ingredients first and then add the dry. If you add everything at once, the dough will turn out too chunky with un-blended bits.
2. Use a cookie scoop to shape them. This will save you a LOT of time over scooping and rolling by hand and make for more uniform bites too. The one I have is linked in the recipe.
3. Use fresh almond pulp. The fresher the better, within a day or two of making your milk ideally. Almond pulp does go bad, so older pulp will make your bites go bad faster even in the fridge.
4. Don’t be shy with the chocolate chips. This is kind of an always tip though.

More Cookie Dough Recipes You’ll Love

• Cookie Dough Froyo Bites
• Matcha Cookie Dough Cups
• Cookie Dough Ice Cream Sandwiches
• Pumpkin Cookie Dough
• Cookie Dough Oreos

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