I don’t like seeing good ingredients going to waste. That’s why when I made the almond milk I had to do something with the leftover almond pulp!
We hadn’t had cookies in the house for a little while so I decided to make some.
This dough is actually quite wet which means the cookies are fairly soft.
The exact ingredients will depend on how much ‘milk’ you strain from the almonds. If they are far too wet just add more almond meal.
This can be store in an sealed container for up to 1 week in the pantry.
Almond pulp cookies
Makes 16 cookies
- 1 cup almond pulp*
- 2/3 cup almond meal
- 6 fresh dates, pitted
- 1 tsp vanilla extract
- 2 TBSP almond butter
- Preheat oven to 180C/350F. Line a baking tray with baking paper.
- In a food processor add the almond pulp, almond meal, dates and vanilla extract and process until combined.
- Add almond butter and process for a further 2 minutes.
- Roll dough into small balls and line them in rows on baking tray. Press each one down gently with your fingers or a fork.
- Bake for 20-25 minutes, or until golden brown.
- Cool on a wire rack. Enjoy with your homemade almond milk!
Notes: the baking time may very depending on how moist your cookies are.
*If you don’t have almond pulp you can still make these by using 3/4 cup almond meal and 1/4 cup almond milk in its place.
What do you do with the leftover almond pulp?