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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

  • [stay tuned for a a recipe using homemade almond milk for Chai Tea. Sign up for my newsletter to receive notification]