Ever wondered what to do with leftover almond pulp when you're finished making your plant-based milk? Try this vegan almond pulp cookies recipe and you'll never want to waste your leftovers again...
If you're a fan of making nut milk at home, you'll have no doubt felt guilty about throwing away all that leftover pulp! Maybe you've wondered what to do with the almond pulp?
We've got just the answer, and it's a delicious solution!
Turn it into simple, quick, flavorsome, vegan and gluten-free almond pulp biscuits...
What is almond pulp good for?
Almonds are an amazing staple in any diet. They contain loads of protein, vitamins and fibre, as well as heart-healthy fats and magnesium.
When eaten as part of a balanced diet, they can help with weight loss by aiding your metabolism, and they keep you fuller for longer.
Nut pulp still contains all these essential nutrients (in slightly lesser quantities than whole almonds) and loads of fibre, so it seems even crazier to throw away such a quality ingredient!
How to Store Almond Pulp
We absolutely love almond milk in this house. So as you can imagine, there's a lot of leftover pulp each time we whip some up.
I'm not always ready or have the time to bake immediately, so I store my almond pulp in a sealed container in the fridge until I'm ready to use it.
If you know you won't be using the leftover almond pulp within the week, it's better to store it in the freezer instead. Just thaw and use as normal when you're ready.
Almond Pulp Cookie Recipe Ingredients
Here are my ingredients for nut pulp cookies but don't let me limit your creativity - feel free to add/change/swap your favourite ingredients.
And don't worry if you don't have any/enough pulp left, you could use almond flour or ground almonds too to make these beauties!
- Almond pulp. You can save this up in a sealed container in your fridge until you have enough.
- Chia egg.
- Almond milk. Or other plant-based milk.
- Date syrup. You can use your preferred sweetener, maple syrup, brown rice syrup, or honey (if not vegan) work well too.
- Cinnamon.
- Shredded coconut. Choose the unsweetened variety.
- Pure vanilla extract.
- Dark chocolate chips. Optional.
I added some shredded coconut for texture, date syrup for a 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!
How to Make Almond Milk Pulp Cookies
Three things I love about this recipe for making cookies from almond pulp: It is simple, healthy and quick to prepare!
Simply add all your ingredients into a bowl, and mix until well combined.
Roll your dough into balls and place them on a lined baking tray.
Flatten the balls slightly with your fingers.
Bake at 180°C / 355°F for 30-35 minutes and let them cool down completely before moving them off the tray.
Serve with a glass of freshly made almond milk!
Other easy vegan cookies to try:
Recipe
Almond pulp cookies recipe
Almond pulp cookies recipe made with leftover pulp from almond milk. Simple, quick, delicious and gluten-free almond pulp cookies.
Ingredients
- 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 tablespoon date syrup, brown rice syrup or whatever liquid sweetener (depending how sweet your sweet tooth is)
- 1 heaped teaspoon cinnamon
- 3 tbsp. unsweetened shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C / 355°F and line 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 in color.
- Let cool down completely before taking off the tray and devouring.
Notes
If you don't have almond pulp on hand, you can also use almond flour or ground almonds in this recipe.
Add dark chocolate chips for a sweet variation!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 19mgSodium: 151mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 7g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Carol Harrill
Did you dry the pulp first and grind it into flour?
Did you use the Juico juicer to make the almond milk?
We have been trying to figure an easier way to squeeze the milk...we squeeze it through special bag.
Hedi Hearts
Hello Carol, no I didnt dry it, I left it like that so the cookies stay lovely and moist and the dough is better to work with. You can squeeze through tea towel, or muslin cloth is also good. I cant recommend the Juico Juicer, it has been really great helper in my kitchen 🙂 Hedi xxx
Carol Harrill
also, what are the red things in the cookies
Hedi Hearts
Hello Carol, not sure what red things do you mean, but if it is the sort of brown reddish looking bits then this is the almond skin 🙂 Hedi xx
Selina
Is 180 degree Celsius (°C) or Fahrenheit (°F)?
Hedi Hearts
Celsius lovely, Hedi xx
Jessica
I made these with high hopes.. I followed the recipe and ended up with something delicious but not cookies. It was more of a bread consistency and were crumbly. I would make it again but with some modifications. Thank you, it was tasty 🙂
Ian
Hiiiii!!!!
Can I replace almond milk with coconut milk? It is more oily
Hug
Hedi Hearts
Definitively worth trying! Let me know how you got on x x x
Max
Can I make these with coconut pulp after squeezing out the milk?
Hedi Hearts
Never tried lovely! x x
Lyly
Hi there,
Can I use just a regular egg instead of chia egg?
Ta
Hedi Hearts
Yes Lyly, you can x