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
    print recipe print recipe

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


    1. lisa says

      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!

      • says

        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?

    2. mandakini says

      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.

      • says

        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.

    3. mandakini says

      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. 🙂

      • says

        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 🙂

    4. says

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

      • says

        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?

    5. Chelsea says


      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!


      • says

        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 🙂

    6. Chelsea says

      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?

    7. Chelsea says

      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!

    8. Novi says

      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

      • says

        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.

    9. Elise says

      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. 🙂

      • says

        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 says

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

    10. Malou says

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


    11. Meg says

      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!!

      • says

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

    12. Kwiyoung says

      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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *