how to make the best use of fruit pulp: vegan cookies

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Cakes + Cookies / Snacks / Sweets

Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make  cookies. The beautiful colour and scent of  squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well.  I never used the pulp of kale, broccoli  or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat.

vegan fruit pulp cookies

4 generous tablespoons fruit pulp
1 tablespoon ground flax seed
4 tablespoons whole wheat flour
1 tablespoon maple syrup
1/2 ripe banana, mashed with a fork (instead of egg)
1/2  teaspoon vanilla extract
pinch of salt
optional: raisins, nuts, seeds, dried cherries or cranberries to be mixed into the dough and for topping

Mix all ingredients in a bowl using your hands. Finally fold in the dried fruit, nuts and seeds.
Preheat oven to 180°C.
Line a baking tray with parchment. Then with your fingers roll the dough into little balls, place them onto the baking tray and flatten them into cookies.
Bake them for about 20 minutes until they turn golden brown.



fruit pulp cookiesfruit pulp cookies



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