If you have made almond milk (or any other nut milk) do not throw the pulp away. Instead turn it into simple, quick, delicious and gluten-free almond pulp cookies. I got recently send, from the lovely people at the Thrive Magazine, Juico Slow Juicer and decided to put it to a test and make some homemade almond milk.
The milk was so delicious and left me with loads of yummy almond pulp, which is full of protein, vitamins and fiber, so I couldn’t bear to throw it away that I decided to bake up some biscuits.
I added some shredded coconut for texture, date syrup for touch of sweetness, chia egg to help to bind it together, cinnamon for a bit of warmth and spice and of course a splash of freshly made almond milk to ensure the cookies are not too crumbly. If you want to make them a bit more special, add in the mix a handful of dark chocolate chips. Game changer!
Here are my ingredients but do not let me limit your creativity and add/change/swap your favourite ingredients. Don’t worry if you don’t have any pulp left, you could use almond flour or ground almonds too to make these beauties! Three things I love about this recipe: It is simple, healthy and quick to prepare!
Here's the almond pulp cookies recipe
- 2 cups almond pulp
- 1 chia egg (1tbsp of chia seeds + 3tbsp almond milk, let sit for 10 min)
- 6 tbsp. almond milk
- 1-2 tbsp date syrup, brown rice syrup or whatever liquid sweetener (depending how sweet your sweet tooth is)
- 1 heaped tsp cinnamon
- 3 tbsp. unsweetened shredded coconut
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees and line up your baking tray with baking paper.
- Next mix all ingredients in a bowl and combine well.
- Roll dough into balls, place on the baking tray and flatten with your fingers to create a cookie shape. Pop in the oven and bake for 30-35 minutes or until golden brown colour.
- Let cool down completely before taking of the tray and devouring.