Vegan & Gluten-Free Cookies – Made from Leftover Almond Milk Pulp

My previous post was a step-by-step guide on how to make almond milk, so I created a delicious vegan gluten-free cookie recipe made from all the leftover almond pulp. These cookies are a bit crumbly but great if you want a healthy alternative to your regular homemade or store bought cookies. Hopefully this recipe will inspire you to make your own nut milk!

I added a combination of cocoa, dates and coconut flakes along with a splash of almond milk. After they’re finished baking, sprinkle some powdered sugar on top. Enjoy these healthy cookies with your friends over the holiday season.

This is what the leftover almond milk pulp should look like. I had about 2 cups.

Chop and mash dates into a paste. I used my mortar and pestle and added a splash of water for ease.

Mix all ingredients together in a bowl.

Roll cookie batter into balls. Press and criss cross cookie balls with a fork. Bake for about 30 minutes.

When finished baking, sprinkle with powdered sugar.

Vegan & Gluten-Free Cookies Recipe

  • 2 cups almond pulp, leftover from almond milk
  • 2 dates, chopped and made into a paste (see photos)
  • 1/2 cup cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut flakes
  • 1/4 cup almond milk
  • 1 tablespoon flax
  • 2 tablespoons vanilla sugar
  • 1 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • powdered sugar, for sprinkling

    Preheat the oven to 350°F. Line a cookie sheet with parchment paper, set aside.

    Combine all ingredients in a bowl and mix thoroughly. Roll mixture into 12 to 18 balls and then flatten in a criss-cross pattern with a fork. Bake for 30-35 minutes. Sprinkle with powdered sugar.

    Total Time: 40 minutes
    Yield: 12-18 cookies
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  • [stay tuned for a a recipe using homemade almond milk for Chai Tea. Sign up for my newsletter to receive notification]

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    32 Responses to “Vegan & Gluten-Free Cookies – Made from Leftover Almond Milk Pulp”

    1. sara December 13, 2011 at 11:21 am #

      These look really delicious! A great use for something that might otherwise get tossed out, awesome! 🙂

      • Barb December 13, 2011 at 12:25 pm #

        Thank you, Sara! Yeah, I hate wasting food so whenever I make almond milk I try to come up with ways to use up the leftover pulp.

    2. lisa January 20, 2012 at 8:20 pm #

      YUM! I just tried this recipe and they actually taste buttery! How is that possible? These are definitely very good and a great way to use leftovers from almond milk…. I would go so far to say that its even an INCENTIVE to make the milk! I added a handful of raw slivered almonds and would probably add a little more sweetener next time, but seriously delicious!

      • Barb January 20, 2012 at 10:18 pm #

        Thank you so much Lisa! The buttery flavor is probably from the coconut oil/flakes. Really glad you enjoyed those cookies.

        So have you made the almond milk yourself, how did it come out?

    3. mandakini February 21, 2012 at 10:23 am #

      Your recipe says 2 dates. Is that correct? Really dying to try the recipe. just made almond milk. I think I like it, except its very slightly bitter. next time i shall take the skin off, but i feel that would waste a lot of nutrition.

      • Barb February 21, 2012 at 11:39 am #

        Yes, two dates is what I’ve used but you can probably use 3 and cut down a little on the sugar if you want.

        Glad you liked the almond milk, and yes, try removing some of the skins (I typically remove it for half the almonds and keep the rest). There’s other variables too: Did you use too much vanilla extract maybe? How much sugar or dates did you use? The blender is also important, it works best with a powerful one.

    4. mandakini February 21, 2012 at 11:57 am #

      Thank you! With the changes to avoid the bitterness. Will make these cookies soon! What can one make with almond milk? I tried looking for recipes on your site but couldnt find any…thank you again. 🙂

      • Barb February 21, 2012 at 12:02 pm #

        On the top right (right below my picture) you can search the site, enter “almond milk”, I have a few recipes.

        Other than that I use it for almost anything that calls for regular milk, but one of my favorite ways to enjoy it is simply drinking it cold with some cookies as a snack 🙂

    5. Jeanette March 12, 2012 at 4:47 pm #

      What a smart idea and these cookies look terrific!

      • Barb March 12, 2012 at 5:22 pm #

        Thanks Jeanette! And thanks for stopping by 🙂

    6. Sophie May 9, 2012 at 10:37 pm #

      Was I supposed to use sweetened cocoa powder? I just made these and they are not sweet at all. :/ Almost taste like raw cacao.

      • Barb May 9, 2012 at 11:38 pm #

        Thanks for the feedback. It’s not a very sweet recipe, but definitely has a lot more sweetness than just raw cacao. Did you use the dates, sugar and powdered sugar for sprinkling?

    7. Chelsea November 8, 2012 at 9:52 pm #


      I just made almond milk and have leftover almond pulp. So a couple questions, first are you supposed to let the almond pulp dry out? And second, how long can the almond pulp last until it’s no longer edible (in other words, expiration date?) thanks so much for the idea, I didn’t want to throw all of my almond pulp away, seemed like such a waste!


      • Barb November 8, 2012 at 10:26 pm #

        Hi Chelsea! I make this recipe with somewhat moist almond pulp, but you can dry it out and the pulp is still fine to use in cookies…the cooking time may vary though. I’m not really sure how long the pulp lasts, I usually use it in a day or two, but one tip is you can freeze it if not using right away. You can even toast the almond pulp in the oven until dry and use like breadcrumbs or flour. Hope this helped 🙂

    8. Chelsea November 9, 2012 at 6:22 pm #

      Thanks so much! I was In the middle of a comment and the website reloaded not sure if you got it, but anyways I only got 1 cup of almond flour out of the pulp so I’m trying to make ur cookies would I sPlit all of the ingredients In half? For example 1 cup almond flour , 1/2 cup cacao powder, 1 date, etc etc?

      • Barb November 9, 2012 at 6:49 pm #

        Hi Chelsea – Yeah, I would split the ingredients in half if you only got 1 cup. Have fun baking!

    9. Chelsea November 9, 2012 at 7:01 pm #

      Help! I split it exactly in half and it’s all dry ingredients! I dehydrated my almond pulp last night and made almond flour (so you used moist almond pulp and I used dehydrated almond pulp!)It’s just a mixture of dry ingredients pretty much even though I did 1/4 cup of almond milk. so maybe I should just add more almond milk or water? what are your thoughts? I’m not a good chef or baker.. thank you so much for your quick responses!

      • Barb November 9, 2012 at 7:09 pm #

        No problem 😉 I would add more almond milk, little by little, just until the mixture is pliable enough to roll into balls.

    10. Novi November 17, 2012 at 12:38 am #

      Thanks for the recipe. I’ve made it twice. It is delicious. I didn’t use any sprinkle powders nor white sugar. It still tastes amazing. I am looking forward for your next recipe with no sugar in it. Thanks again

      • Barb November 17, 2012 at 9:25 am #

        Hmm, I’m thinking it would still taste good if I eliminate the sugar and just add more dates. I’ll have to try it out. Thanks for your comment, Novi! Happy you enjoyed the cookies.

    11. aliza ma'or January 4, 2013 at 7:05 am #

      Just made these – they are delicious. thanks!

      • Barb January 4, 2013 at 8:32 am #

        Wonderful, glad you enjoyed them!

    12. Kelsey March 22, 2013 at 2:14 pm #

      Is unsweetened cocoa powder ok to use?

      • Barb March 22, 2013 at 2:32 pm #

        Hi Kelsey – Yes, definitely. Then you can adjust the sweetness to your taste. Hope the recipe turns out well for you!

    13. Elise October 23, 2013 at 7:13 pm #

      Hi there! 2 questions –
      Flax = whole flax seeds or meal? I’m assuming meal…
      For the coconut oil – is it 2 tbls *before* you melt it or after? I’m pretty sure the liquid form has a slightly different measurement.

      Thanks for your help! I just made almond milk this morning and excited to use the pulp, too. 🙂

      • Barb October 24, 2013 at 8:31 am #

        Hi Elise – Yes, the flax seeds should be ground flax seed meal. And for the coconut oil, it’s 2 tbls after it’s melted.

        How did the almond milk turn out by the way?

        • Elise October 24, 2013 at 2:43 pm #

          Thanks, Barb! Almond milk was super easy to make and yummy, too. Haven’t tried to make the cookies, yet – looking forward to it.

    14. Malou April 19, 2014 at 12:58 pm #

      I just made this and they are so yummy! I like the buttery taste of these cookies. thank you for sharing this recipe.


      • Barb April 19, 2014 at 1:13 pm #

        Thanks, Malou! I’m so happy you loved these cookies 🙂

    15. Meg May 5, 2014 at 12:13 pm #

      YUM! Just made these and they are so good. I have been searching for different recipes to use up my left over pulp (we make probably 3 batches a week, which adds up). I actually used raw cacao vs coco powder and they are fantastic, a very rich chocolate flavour! Thanks!!

      • Barb May 5, 2014 at 3:43 pm #

        That’s awesome, Meg! I’m thrilled you enjoyed the cookies!! Thanks so much for your comment and hope to see you again soon 🙂

    16. Kwiyoung November 21, 2015 at 8:40 pm #

      My 8 year old pushed me to make the milk and cookies and helped today. The almond milk is amazing and the cookies are great too! It is a very mildly sweet cookies recipe easily adjusted with more dates/sugar. I made as is and coated the cookies with generous amount of powdered sugar which immediately tastes sweet then goes mild as you chew.

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