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Are you wondering what to do with that leftover almond pulp after making homemade almond milk? Look no further. Use every last bit of the nutrient-dense fiber that comes from the crushed almonds to make these delicious cookies.
They are gluten-free, paleo, dairy-free, grain-free and refined sugar-free!
If you make your own nut milk, you need this recipe! I never knew what to do with my leftover “pulp” that comes from making my own dairy-free milk. This recipe uses the pulp as the base for these delicious cookies.
Frequently Asked Questions:
What is almond pulp?
When you make your own nut milk, it involves soaking almonds and then putting them in a high-speed blender until it’s completely ground up and turns into milk. Then you squeeze the almond milk through a nut milk bag that allows all the milk to pass and leaves the “pulp” (ground up almonds) in the bag. This is the almond pulp.
Can I substitute almond pulp for almond flour or another flour?
I would not suggest doing this because the texture and consistency of almond pulp is very different than flour. It is a lot moister and substituting with something else would make these cookies very dry.
Can I substitute almond milk pulp for another nut milk pulp?
Yes! Almonds have more of a neutral flavor in baking so they work well for a classic chocolate chip cookie here. But cashew, pecan, macadamia, or walnut milk pulp I believe would all work. Let me know in the comments below if you use a different nut pulp and how it turns out!
Almond Milk Pulp Cookies
Ingredients
- 1 tsp. Vanilla
- 1 Egg
- 2 tbsp. Melted coconut oil
- 1 cup Almond milk pulp relatively dry
- 1/2 cup Almond flour
- 1/2 cup Coconut sugar
- 1 tsp. Baking powder See note, if strictly paleo
- 1/4 tsp. Sea salt
- 1 generous handful Chocolate chips
Instructions
- Combine vanilla, egg and coconut oil, and coconut sugar together in a bowl.
- Add the almond flour, baking powder, and sea salt to the wet ingredients previously mixed until well combined.
- Add chocolate chips to the dough and mix.
- Use an ice cream scooper or spoon to scoop out dough, form into a cookie shape and place on cookie sheet. They will not spread a whole lot.
- Bake at 350 for 16-17 minutes until golden.
- Allow cookies to cool and enjoy!
Notes
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Hi! Great question. I think that would be completely fine. As long as it says on the monk fruit package “1:1 sugar substitute” it should work. Let me know how it turns out for you! 🙂