Healthy Pumpkin Spice Pulp Cookies
These delicious, healthy and refined sugar free cookies are a great way of using the leftover pulp from juicing! They're easy to make and taste just like fall!
If you own a juicer, you know the issue. You make some delicious juice and then you're left with all the leftover juicer pulp. I really don't like throwing food away so I had to come up with a solution on what to do with it. And this cookie recipe is a great way to use up any juicer pulp!
It's typically on a weekend, when we have a bit more time, that my 6 year old asks if we can make juice. He loves watching when the fruit and vegetables go in at the top and juice comes out at the bottom. Our go to combination is apple and carrot and sometimes we add a bit of fresh ginger as well. Or beetroot!
So one day the two of us decided to turn the pulp into cookies. That was more than a year ago and it was one of the first recipes I developed with my blog in mind. The cookies were fine but still needed some work so fast forward to now when I remembered that recipe and put some more work into them!
These cookies are crispy and chewy at the same time and their taste reminds me of Christmas! Plus they're really healthy. I used a mixture of spelt flour and almond meal and sweetened them with maple syrup and raisins. For flavoring, I used pumpkin spice. Last year I couldn't find any here in Germany but this year I got lucky!
For those who don't know pumpkin spice, it contains no pumpkin (like I used to think)! It's a blend of cinnamon, ginger, nutmeg, allspice and clove. It smells so delicious and works beautifully for fall recipes! I will be using it in many more recipes to come from now on.
Will you bake these cookies soon? Or how about my Vegan Gluten Free Apple Oat Cookies?
These delicious, healthy and refined sugar free cookies are a great way of using the leftover pulp from juicing! They're easy to make and taste just like fall!
- 1 cup apple & carrot juicer pulp (see notes)
- 1 egg
- 1/4 cup almond meal
- 1 teaspoon pumpkin spice
- 1 tablespoon coconut oil (heaped)
- 1/8 cup maple syrup
- 1/4 cup spelt flour
- 1 pinch salt
- 1/4 cup raisins
- 1 teaspoon baking powder
Pre-heat oven to 160°C (320°F). Add baking paper to a baking tray or use a non-stick cookie sheet.
Take your juicer pulp and add it to a bowl together with egg, almond meal, pumpkin spice, coconut oil, maple syrup, spelt flour, salt, raisins and baking powder.
The juicer pulp used is from juicing one apple (cored) and two carrots.Mix everything together really well. It will take a little bit of time to come together.
Use a cookie scoop to get uniform cookies and scoop out 15 cookie balls. Flatten onto the baking tray.
Bake at 160°C (320°F) for 30 minutes. I sprinkled a little bit of powdered sugar on top but that's up to you! Enjoy!
Juicer pulp: I used the pulp of one cored apple and 2 carrots (I cut off the top and bottom ends).
This recipe makes 15 cookies.
