Zero waste ~~ Make almond pulp cookies again (leftover almond pulp from making almond milk). This time I make a different cookie recipe.😉
零浪费~~再次制作杏仁渣饼干（杏仁渣是制作杏仁奶时留下来的）。这次我制作了另一种饼干配方。😘
Almond Pulp Chocolate Cookies 杏仁渣巧克力饼干
Ingredients:
1 cup Nestum oats
½ cup rolled oats
1 tsp baking podwer
¼ tsp cinnamon
¼ tsp salt
1 cup almond pulp
¼ cup almond milk(I used 1/2 cup)
¼ cup sugar
1 tsp vanilla
3 Tbsp coconut oil
1 cup chocolate chips
Directions:
1. Add ½ cup rolled oats to a blender, then blend the oats until mostly fine and powdery. ( I skipped this step)
2. Stir rolled oats, baking powder, cinnamon, salt and the oat flour that we just made together in a bowl. ( I just used the Nestum oats instead the oat flour))
3. In a separate bowl, mix almond pulp, almond milk, sugar, vanilla and coconut oil.
4. Pour wet ingredients into the dry ingredients, then stir to combine.
5. Stir in the chocolate chips.
6. Preheat oven to 150℃ .
7. Scoop 16 balls of mixture and place on a baking sheet. Press the top to shape the cookies.
8. Bake for 30 minutes or until becoming golden brown color. Remove from the oven and cool completely before serving.
Tips:
~Keeps refrigerated in an airtight container for 3 days
Recipe modified from: Lulu's Vegan Kitchen
食材:
雀巢燕麦1 杯
燕麦片 ½ 杯
泡打粉 1小匙
肉桂粉 ¼ 小匙
盐巴 ¼ 小匙
杏仁渣 1杯
杏仁奶 ¼ 杯（我用1/2杯）
糖 ¼ 杯
香草精 1小匙
椰子油 3大匙
巧克力豆 1杯
作法:
1. 将½杯的燕麦片放入食物调理机中打成粉末状（我跳过了这一步）。
2. 在碗中搅入燕麦片、泡打粉、肉桂粉、盐巴及刚做的燕麦粉(雀巢燕麦)。
3. 在另一个碗中混合杏仁渣、杏仁奶、糖、香草精及椰子油。
4. 将步骤3的混合物倒入步骤2的碗中搅拌均匀。
5. 拌入巧克力豆。
6. 预热烤箱至摄氏150度。
7. 用汤匙从混合物中挖出16个小球放在铺上烘焙纸的烤盘中，并且将小圆球稍微压一下以整成饼干的形状。
8. 烘烤30分钟或直到颜色开始变得焦黄即可，从烤箱中移出并完全冷却后就可上桌啦!
小提醒:
~密封冷藏可保存3天
Happy Baking!
零浪费~~再次制作杏仁渣饼干（杏仁渣是制作杏仁奶时留下来的）。这次我制作了另一种饼干配方。😘
Almond Pulp Chocolate Cookies 杏仁渣巧克力饼干
Ingredients:
1 cup Nestum oats
½ cup rolled oats
1 tsp baking podwer
¼ tsp cinnamon
¼ tsp salt
1 cup almond pulp
¼ cup almond milk(I used 1/2 cup)
¼ cup sugar
1 tsp vanilla
3 Tbsp coconut oil
1 cup chocolate chips
Directions:
1. Add ½ cup rolled oats to a blender, then blend the oats until mostly fine and powdery. ( I skipped this step)
2. Stir rolled oats, baking powder, cinnamon, salt and the oat flour that we just made together in a bowl. ( I just used the Nestum oats instead the oat flour))
3. In a separate bowl, mix almond pulp, almond milk, sugar, vanilla and coconut oil.
4. Pour wet ingredients into the dry ingredients, then stir to combine.
5. Stir in the chocolate chips.
6. Preheat oven to 150℃ .
7. Scoop 16 balls of mixture and place on a baking sheet. Press the top to shape the cookies.
8. Bake for 30 minutes or until becoming golden brown color. Remove from the oven and cool completely before serving.
Tips:
~Keeps refrigerated in an airtight container for 3 days
Recipe modified from: Lulu's Vegan Kitchen
食材:
雀巢燕麦1 杯
燕麦片 ½ 杯
泡打粉 1小匙
肉桂粉 ¼ 小匙
盐巴 ¼ 小匙
杏仁渣 1杯
杏仁奶 ¼ 杯（我用1/2杯）
糖 ¼ 杯
香草精 1小匙
椰子油 3大匙
巧克力豆 1杯
作法:
1. 将½杯的燕麦片放入食物调理机中打成粉末状（我跳过了这一步）。
2. 在碗中搅入燕麦片、泡打粉、肉桂粉、盐巴及刚做的燕麦粉(雀巢燕麦)。
3. 在另一个碗中混合杏仁渣、杏仁奶、糖、香草精及椰子油。
4. 将步骤3的混合物倒入步骤2的碗中搅拌均匀。
5. 拌入巧克力豆。
6. 预热烤箱至摄氏150度。
7. 用汤匙从混合物中挖出16个小球放在铺上烘焙纸的烤盘中，并且将小圆球稍微压一下以整成饼干的形状。
8. 烘烤30分钟或直到颜色开始变得焦黄即可，从烤箱中移出并完全冷却后就可上桌啦!
小提醒:
~密封冷藏可保存3天
Happy Baking!
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