Almond Pulp Makes The Best Chocolate Chip Bars

Almond Pulp Makes The Best Chocolate Chip Bars

I make my own homemade almond milk. It’s ridiculously easy and SO MUCH better than store bought. Honestly, I make mine on the thick side, so it is almost like cream. I use organic almonds as well, and I swear that increases the clean smell and flavor of the milk as well. It smells just like pure sweet almond oil.

Anyways, the only issue I have had when making almond milk is what to do with the leftover almond pulp. I hate to admit, I’ve thrown it away too many times. I have made a few recipes with it and haven’t been pleased with how they’ve turned out….typically too soggy of results. The almond pulp has tons of moisture in it, so it doesn’t work exactly the same as almond flour in every recipe. But for these bars specifically, the almond pulp finally worked well….without having to dry/dehydrate it first. Score.

So, I finally came up with these amazingly, delicious chocolate chip bars. The almond pulp makes them so moist and chewy. These have a slight crisp on the outside, but soft and chewy on the inside.

Almond Pulp Makes The Best Chocolate Chip Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 8 bars

Serving Size: 1 bar

Almond Pulp Makes The Best Chocolate Chip Bars

Amazingly, delicious chocolate chip bars made from leftover almond pulp...or even with almond flour. These are so good and are a much healthier, and tastier, alternative to store bought bars full of chemicals and preservatives!


  • 1/2 cup + 2 tablespoons pure maple syrup, room temperature (coconut nectar, agave etc.)
  • 1/4 cup ground flaxseed (28 g)
  • 1 cup almond pulp or blanched almond flour (107 g almond pulp)
  • 1 cup gluten-free whole rolled oats, not quick oats (96 g)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup mini dairy-free chocolate chips (I use Enjoy Life)
  • 1/2 cup creamy roasted almond butter
  • 2 teaspoons vanilla extract
  • Note
  • This recipe does not require you to use a dehydrator or "cook" your almond pulp before using it! But because of this, there is more moisture in it than almond flour. You can use regular blanched almond flour as well for this recipe, just note that the baking times below are slightly different. They are delicious either way.


Before following the recipe, if you are using homemade almond pulp, make sure you have squeezed out the excess moisture out really well, from preparing the almond milk. Papertowel dry it and store in the fridge overnight, as this helps to dry it out some. You do not need a dehydrator or to bake it to dry it out, but you also don't want it too wet or to use it immediately after making your almond milk, because it could make the bars too wet.

Preheat an oven to 350 degrees and line a 9X5 loaf pan with parchment paper hanging over the sides for easy removal later.

Mix the syrup and flaxseed in a cup well with a fork and set aside for 10 minutes to gel up. Do not skip this step, as it is what acts as the "egg" and binds the bars to hold their shape.

In a large bowl, combine the almond pulp (or almond flour), oats, cinnamon and salt and whisk well. Stir in the chocolate chips. I prefer mini because they disburse well and stay in tact better.

After the 10 minutes is up for the syrup and flaxseed mixture, stir in the almond butter and vanilla until very smooth. Pour over the dry ingredients and stir for a couple of minutes until very sticky and absorbed, pressing with the back of your spoon to help mix.

Add the dough to the loaf pan and spread out evenly and flat with a rubber spatula. You can slightly dampen your fingers to help press it down around the edges, as it will be sticky.

For dough using almond pulp, bake for 30-32 minutes until very golden brown and firm on top. For dough using almond flour, bake about 27-30 minutes until very golden brown and firm on top.


Cool 1 hour before cutting, or they will fall apart. They firm up a lot as they cool. If desired, melt some chocolate chips and drizzle the tops for added sweetness or for presentation purposes. Honestly, they are plenty delicious without it, I just did it more for looks. Slice very carefully into 8 bars. Wrap each individually in plastic wrap and store in the fridge. They will hold their shape very well this way and it makes for an easy grab-and-go snack!


*Gluten-free, oil-free, flour-free

These would make somebody really happy as a gift too!


  1. Oh man! I can’t believe you’ve thrown some of your almond pulp away–I’ve been dying to experiment with it! Also, I’m jealous of your almond milk. Where do you buy your organic almonds?? You’re making me want to make my own almond milk right now! How long does yours typically last for?

    These bars look so soft + gooey + irresistible!!! I can almost taste them…and am sad that I can’t :( Must. Make. Almond milk + pulp.


      I know! Thank God I don’t need to throw it away anymore, haha! I actually order them from, but they are VERY expensive, so I’m actively looking for a less expensive brand. Seriously, I make my almond milk on the thick side and after straining it, it is almost like cream. It’s amazing! The bars are delicious, addictive really. You don’t have to have almond pulp to make them…you can use almond flour…just note the baking time difference! :)


      Oh and the milk should be used within 3-4 days…which is never a problem for me because I use it in ice creams, cereal, etc. :)

  2. What a great experiment my friend, and obviously it worked well 😀
    These bars look so soft and tender, I want to devour them!!

    Choc Chip Uru

  3. These look better than store bought! Such a great idea – but then you always have great ideas.
    Keep on developing recipes – I’m loving them


      You are so sweet, thank you Cindy!!! xx

  4. I never buy chocolate chip cookies (especially not the hard as cardboard, processed, packaged stuff) because home made is the best. Even better? Healthy CCCs made with almond pulp! What a fantastic discovery you’ve made, Brandi! They look super ooey gooey (which is what a perfect CCC should be) and that chocolate drizzle on top is making my mouth water. Lovely!


      Thank you so much Nancy! They really are so moist and delicious…I just devoured them!

  5. I always have tons of almond pulp around and use it in granola but love this recipe, it sounds really good and a great way to use up that pulp. I think having one of these bars with a creamy glass of almond milk sounds really really good!


      Oh yes, with almond milk makes it even more better. Thanks Suzanne!

  6. You are my hero! I can completely relate to the leftover almond pulp. I usually just store it in the freezer and then six months later end up throwing it all out as I weep :( I’ve also many a few things with it, neither of which I care to share, blech! But these bars look incredible! 😀


      I hear you girl! I made about 5 different attempted recipes with almond pulp before these and they all pretty much sucked. I didn’t want to have to dehydrate them to have a successful recipe, that was my goal. Thank God, this one worked and it also works with regular almond flour too. They are super yummy :)

  7. You should see my freezer…bags of almond pulp :-)! These look so decadent, Brandi!

    FYI sometimes when I’m feeling industrious, I put a tray of almond pulp in the dehydrator for a few hours (probably would work in a low oven, too) to dry out. Then a quick buzz in a food processor breaks down any clumps and makes a beautiful meal.


      Thank you so much Annie! Yes, I’ve read that you can do that with the almond pulp, I’ve yet to do it though. I have so much almond flour already and wanted a recipe that didn’t require dehydrated pulp, but it’s so good to know that is an option too :)

  8. Flax Seed Rules!!!
    And those ribbons are just adorable 😉


      Thank you Angela!

  9. Yum, these look great and I love how you wrapped them!


      Thank you very much Megan…makes for easy grab-and-go snacks!

  10. Oh my word, these look fabulous!! Yum, yum, yum!!

  11. Omg!! I luv Chocolate! ! Girl these were so scrumptious! Everyone devoured these in one day!!

  12. These looks great, love that they are a way to use up leftover almond pulp.


      Thank you!

  13. All i am gonna say is: OMG!!!!!!!!!!!!!!!!!!!!!!!!!!


      That’s the best compliment ever! Thank you so much for posting the picture of the bars on Facebook. They looked perfect and I’m so happy you love them, haha! :)

  14. Oh I forgot to tell you that when i made those bars, i double the recipe cause i just knew in my heart of hearts that they would taste awesome….i was TOTALLY right….i just cut mine in small squares and they are thick too….they were chewy and perfect for snacks….

  15. I made these tasty beauties today & waw, brandi! They are awesomely delicious!!!! xxxx
    They are excellent with my midday almond cafe latte! xxx

  16. My vegan son made chocolate almond milk yesterday morning and wondered what we could do with the pulp. I searched on Pinterest and came across your recipe for Chocolate Chip Bars and we were in! I have to say that the recipe was easy to follow and yielded wonderful results! Thank you so much for this great recipe, the bars are so yummy! Next time we are going to add dates and coconut for even more chew!


      That is so wonderful to hear Cindy!! Thank you so much for letting me know and I’m so glad you found the recipe both easy and delicious, thank you for the feedback!

  17. Liv

    O. M. G. So fudging delicious!!! I didn’t have almond butter on hand so I used my freshly made peanut butter instead and I also cut down on the maple syrup (excluded 2 tbsp) since I usually like it less sweet. They turned out great! I couldn’t wait more than 30 min before cutting the first bar, and that worked fine. The Perfect Bar! Almond milk making yields a lot of pulp and I also hate throwing real good food away so this was perfect. Have made almond butter, cookies, pasta sauce and granola before with the pulp – its so versatile!


      Liv, you are the best!! I’m so happy to hear you loved the bars so much and thank you so much for making them and sharing your photo on instagram!!:)

  18. […] I found this one. And after making a few adaptations of my own, I ended up with an Almond Chocolate Cereal Bar type […]

  19. Hi there – these bars look great – my daughter will love them! I wonder if I could subsitute the flaxsse with chiaseeds (they are less bitter). Thanks and greetings from Switzerland

  20. Hi there – these bars look great – my daughter will love them! I wonder if I could subsitute the flaxsse with chiaseeds (they are less bitter). Thanks and greetings from Switzerland :)


      Hi Andrea! You can try, just make sure to use ground chia seed. If you are concerned about the taste of the flaxseed, you cannot taste it at all. In fact, that is one reason I use flaxseed over chia seed because I don’t like the taste chia seed leaves and flaxseed tends to make things a little more fluffy. You can still try it if you like, please let me know how the chia seed works if you use it. I’m assuming it would still make the bars hold well, I just haven’t try it yet. Thank you! :)

  21. Hi Brandi, I just made these and did not grind my flax seeds!!!! just cut one and they are still delicious.
    Next time will grind. Thank you for the recipe. Just started making almond milk and love it and already have extra pulp!!!!
    Imagine they will be fluffier with the grinding.
    Thank you again!!!!


      Wonderful Anne! Thanks so much, I’m so glad you enjoyed them so much! Yes, try the ground next time, they will be fuller :) Thank you for making them!

  22. Hi there. Is there a way to make these without the oats? Or sub the oats for something else? I can’t have oats they don’t agree with me.


      Hi Elizabeth! You can try using brown rice puff cereal or maybe even quinoa flakes (if you can find them), but I’m not sure how well they will hold together since oats help bind them and are a main ingredient and I just can’t say what the results would be since I only used oats. You could also try subbing in some brown rice flour maybe…you will be looking for a thick, wet dough. Let me know if you try any subs!

  23. These are amazingly yummy! Thanks for the weight measurements for the pulp and oats. I used 107g of almond flour and they came out great. Omnivore husband can’t believe they are vegan:)


      Wonderful Marlene!! Thank you so much for making them and giving feedback, I really appreciate it! So glad they are husband approved too, yippee! Ha!

  24. RH

    A note from the blog author on why she puts a copyright notice on her site:

    “Glad you love the recipe! Thank you!

    Thank you for your comment. I’m not sure if you are a blogger or not, but the reason I have added that on my blog was after I came across people taking my photos repeatedly and actually removing my watermark off of my photos and adding their own. Not to mention, downright copying and pasting my own recipes on their blogs. The notice isn’t intended to be bothersome, but simply asking others to be respectful. I spend hours and hours writing recipes and taking photographs and editing them all to share freely, so I simply ask for respect to people before using my content. So, it is very disheartening to have people use your material, with no regard, when they simply could have just asked first.
    I absolutely do the blog and started it because I love it and want to help people make better choices. However, I have read that it is important to have it on there, so I’d rather have it there, then not. I know it won’t completely keep all thieves at bay, however, there have been numerous people who see it and are respectful and contact me asking permission to use or reprint a recipe and photo. I receive those requests weekly and believe without the notice, I probably wouldn’t get asked as much beforehand. I appreciate those people, which is the only reason it is there.



      Renee, you emailed me telling me that my copyright notice made you “cringe”. I’m not entirely sure what kind of response you expected from me after that. It is a very common thing for many bloggers to have copyright notice just like it. Since I choose to respond to all of my readers emails, I was trying to be kind and explain thoroughly why I have it on there. I guess my response in detail bothered you, because you’ve chosen to post it on a recipe comment??

  25. Hi Brandi,

    How many egg whites should I use instead of the flaxseed meal? Usually I have some handy but I don’t currently have any left. Thanks! :)


      Hi Marie-Lyne! Hm, I’m guessing here because I don’t ever use eggwhites, but I think 1/4 cup would work to make it hold, but since it’s all liquid and you won’t have the ingredient of flax meal/flour, then I would add an extra 1/4 cup of almond pulp/flour so the mixture won’t be too wet. Please let me know how it turns out! Thank you! :)

  26. I freeze my almond or Brazil nut pulp when I make milk. This recipe will be one of many uses that I can use with my pulp. I also make a nut hummus out of the leftovers. Your recipe loons great, will be trying it tomorrow, will need to thaw my pulp, thanks.


      Wonderful Joanne! Please let me know if you tried it out! Thank you so much!

  27. I made this tonight and it was delicious! I’m definitely making this again :)


      Yay! Thanks so much for the feedback! So glad you enjoyed it!

  28. Thrilled to have found this! Currently have pulp in my freezer that deep down I knew I would never dehydrate. Can’t wait to try them. Would you mind if I shared the link on a Vitamix group I belong to? Lots of members make their own almond milk.


      Hi Nicole! Yes, please share it! And thank you so much for asking, that’s so kind of you! Please leave me feedback after you make it, I’d love to hear!

  29. I made these, and my non-veg husband loved them. I didn’t have almond butter, so I used peanut butter. I thought they were quite good, but a little too sweet. I will make them again and cut back a little on the agave. I’m determined to use the almond pulp instead of throwing it away.


      Hi Deborah! So glad your husband loved them! Yes, I always use maple syrup because agave is definitely sweeter. With maple syrup, I find them just right. I will add a note above to the recipe that if using agave, it will make them slightly sweeter.
      Thanks again for making them!!

  30. Hi Brandi, I found your website after yet a fourth search for a recipe for the almond pulp. Three previous recipes sucked, just like you said yours did. Based on the reviews, I am very much hoping we have a winner here. I certainly have anough pulp in the freezer to experiment with. I thought you might be interested to know: I found out recently from a raw food restaurant I went to, that all almonds (raw organic or not organic) sold in the USA are pasteurized, unless they are imported. Apparently the laws in the USA require pasteurization. I found some non-pasteurized organic raw almonds in the health food store where the raw food restaurant buys them. Very expensive – $42 for two pounds! I did find a couple of sources on-line that were a little less expensive. I was unaware of the pasteurization of almond nuts issue, and felt I would just pass this along to you and your fellow bloggers. At any rate, thanks for your work on developing this recipe – I am going to try it over the weekend.


      Hi Gail! I hope you love the bars, they really are delicious and as you’ve already seen, great reviews…every single person has loved them, so I hope you do too! Thank you as well for all the info on the almonds as well, I have heard a little bit about that here and there, but yes, they are so expensive! Please let me know after you make these how you like them!

  31. Hi Brandi! Really love your blog :)
    This recipe is the first one I tried out so far. Would love to share it on my blog. With linking to you of course.
    Would that be ok for you?


      Sure! Thank you so much!!

  32. […] Brotteig. Andere Möglichkeiten sind Rohkostbrot, rohe Matcha-Riegel, rohe Schoko-Cookies oder gebackene Chocolate-Chip-Riegel – oder werde einfach selbst […]

  33. Finally made these and they did not disappoint! I cut back on the maple by 2Tbsp and topped up the liquid with a touch of almond milk and they were perfectly sweet to my tastebuds. I really love the chewy/doughy texture.
    2 of us ate the whole batch in just 2 days :S – next time I’m making a double batch! Thank you for the recipe!


      Yay Emma!! I’m so glad you loved them and hey I can understand scarfing them down rather quickly, haha! I do the same thing when I make them. Thank you so much for making them!! xx

  34. Hi Brandi. Made your bars last week just like the recipe they were good. Today I made them doubled and half the recipe so it would fit in a cookie sheet. The bars would be smaller and they came out perfect. Taking some to share to church tomorrow for fellowship. I want to share the healthy goodness!! Thanks. Looking forward to trying more of your recipes. Susan

  35. CJ

    Hi, I made the following revisions- used (1C) almond meal instead of pulp, used (1C) spelt oats instead of regular oats, used 1/3 c honey instead of what’s called for, and finally, used 2 mashed bananas instead of almond butter.

    The bananas made the bars really sweet. If anyone wants to try it with bananas (to cut down on the fat content…etc), I’d recommend using 1/4 c sweeteners of choice only. However, that might throw off the liquid to solid ratio the recipe was intended for.

    I baked mine for 35 mins. After waiting for an hour, the bars were still soft to cut into but that didn’t stop me from eating two thick slices right from the baking dish.

    Thanks for the recipe.


      So wonderful to hear your changes worked so well CJ! Thank you so much for letting me know!

  36. […] Coconut Chocolate Chip or Raisin Cookies, Double Chocolate Cookies, or Granola Bars […]

  37. I tried these and they unfortunately did not turn out well. The texture was extremely “chalky” and cardboard like. The only thing I modified on the original recipe is that I used a cup of quick oats instead of regular oats because I didn’t have them. Also, the recipe did not say whether the “1 cup” of almond pulp needed to be a “loose” cup or a “packed down” cup. There’s a big difference since a packed down cup would use quite a bit more almond pulp. I used a packed down cup. Thoughts?


      Hi Stacy! I am sorry to hear that, every single review has been exceptional from other readers, but I know why yours turned out that way and can help. I think based on your sub and packing the almond flour is what affected your result. Quick cooking oats are much smaller and absorb more than whole regular oats, so you will be getting a greater ratio of oats in your bars by using those, which is going to make it taste too oaty, which oats by themselves taste pretty cardboard-like. Also, same reason with packing the almond flour again is going to give you more flour into the bars. This is why I listed the weight of the almond flour (107 g) and why I always list it on recipes to ensure best results. It’s the best way to ensure to get the right result since so many people measure with their cups differently. I always just scoop out my almond flour with the measuring cup, lightly pat the top down, then level off. Hope all that helps! If you remake them with the right oats and almond flour measurement, you should get a pleased result like others have. I promise these are chewy and delicious and sweet and taste nothing like cardboard! :)

      • Brandi, thank you so much for responding! I will definitely try these again. It’s good to know other people aren’t raving about the taste of cardboard. :) I’m looking forward to another go at it and will report back. Thank you!

  38. These look like an awesome way to use up the pulp. I must admit I don’t have the patience to deal with all the pulp usually, but my solution is to give it to my pups who love this stuff in their meals. But occasionally I love trying out some pulp-based baked goodies and I love the sound of these bars — getting the moisture/texture balance right is not always easy, but these look just perfect!

  39. Hi Brandi, am definitely gonna try this one, but what would it be any difference if am using the quick cook or instant oat? Thank u


      Hi Cher! No, I think they are pretty much the same, so I think you should be good (just don’t use regular whole oats) :) Let me know how they turn out!

  40. Thank you so much for this fabulous recipe! I made them to bring as a snack for Memorial Day weekend on the boat and the were a huge hit. I used 1/3 cup of honey instead of the maple syrup. They turned out perfectly! I am going to make a double batch tomorrow morning. I am so excited to find a use for my almond pulp that tastes awesome. It is a recipe that is straight up GOOD, not good for a gluten free bar.


      Thank you so much Joyce for the wonderful feedback! I’m so happy to hear these were such a hit! I agree too, these are just delicious bars period, whether gluten-free or not…most bars in the store are so bland and that is why I always prefer homemade. Thanks again for letting me know!!

  41. Do you know if this would work with sunflower seed or pumpkin seed pulp? I like to make milk seeds.


      Hi Vera! I’m sorry, I have never tried anything but almond pulp so I have no idea. You could just try making the sunflower “flour” by finely grinding up sunflower seeds but since they are less fluffy and ground, then you will probably need a bit more. Just make sure to use the same weight amount as the almond flour (107 g) and that should work. Also, keep in mind it will change the flavor. Let me know if you try it!

  42. Brandi

    These came out awesome, but I need to improve this as they don’t hold too well are are quite fragile. Please suggest a better binding agent that will not make this more sweeter as it is quite sweet


      Hi Naveed! So glad you enjoyed these. I have noted you need to wrap these individually and store them in the fridge to hold their shape best. They hold together and stay firm well that way. :) Did you sub any of the ingredients? As far as another binder, without testing, all I can do is suggest trying to sub 3-4 tablespoons or so of the syrup with brown rice syrup or molasses or something that is extremely thick and much stickier than maple syrup. I think that will work well and also cut down on the sweetness some. Let me know if you try it that way!

  43. These are amazing!!! I will be making these often to use up my almond pulp they are sooooo good!!!!


      Yay! So happy to hear you loved them so much Erica, thank you so much for the feedback!

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