1. Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Use a spoon to press the almond pulp against the sides of the bowl, removing as much liquid as possible.
3. In a mixing bowl, combine the almond pulp, peanut butter, maple syrup, vanilla extract, and baking powder. Mix until smooth and well combined.
4. Roll the dough into small balls and place them on the baking sheet, leaving enough space between each one.
5. Flatten each ball slightly with the back of a fork, creating a criss-cross pattern on top.
6. Bake for 30-45 minutes, or until golden brown. Baking time may vary depending on the moisture content of the almond pulp. Let the cookies cool completely.
7. If adding chocolate, dip half of each cookie in melted chocolate mixed with coconut oil. Place them back on the parchment paper and, if desired, sprinkle with crushed pistachios.
8. Refrigerate for 15 minutes to allow the chocolate to set.
