Every time I make my homemade almond milk, I swear that I am going to do something amazing with the leftover almond pulp. Enter Vanilla Almond “Sugar” Cookies Made from Almond Milk Pulp! Most times I put it in the fridge with really great intentions and plans, then within a few days it has mold and I feel horrid throwing it out. Happens way more often that I would like to admit. Almond pulp has to get used up within a day or two, so if you can muster up the motivation to do something with it, you have to do it quickly. This time as soon as I finished making the almond milk I started looking around online at different recipes I could use the pulp in. I have seen many recipes for savory crackers made from the almond pulp, but since this time the almond milk (and therefore the almond pulp) that I made was sweetened and I added vanilla, I wanted to make some type of sweet cookie. I still want to play around with a cracker recipe, too. So hopefully soon.
These cookies have a really great vanilla flavor and they are delicious with an ice cold glass of almond milk, or a mug of hot tea or coffee. If you want to skip the chocolate and sea salt on top, go for it, I just felt like it was the perfect compliment to them, who doesn’t love chocolate? These cookies are subtly sweet and reminiscent of a classic sugar cookie, but without all the junk. Side note, even after baking and making dozens of different sweet treats and smoothies, etc – sweetened only by using dates, I am still completely amazed by them. Who knew those funny looking little things could be so sweet and sinful. The sweet nuttiness from the almond pulp is so delicious and pronounced in these cookies, it’s really one of my favorite flavors. After eating a bunch of these, I started thinking about different ways I could play with this recipe. I think you could add cocoa to make a chocolate cookie and I also think a spicy gingersnap version of these cookies made with ground ginger and cinnamon would also be delicious, so I will definitely have to play around with both of those.
Just a quick note, the original recipe has an option to dehydrate these cookies to make them “raw”, but since I don’t have a dehydrator and I was making these at night and wasn’t comfortable leaving them in the oven overnight, I just baked them as the recipe also suggests. The bake time can vary a bit depending on how moist your pulp was when you started, I think mine ended up baking for nearly 30 minutes, but I would suggest checking them around 18 or 20, since you don’t want them to dry out or burn.
[print_this]Vanilla Almond “Sugar” Cookies with Dark Chocolate and Sea Salt – Gluten-free, Vegan + Refined Sugar-free
Makes approximately 2 dozen cookies
Recipe adapted from Choosing Raw
- 2 cups almond milk pulp
- 8 soaked and pitted medjool dates
- 1/3 cup almond or coconut flour
- 2 teaspoons vanilla extract
- dash of sea salt
- 1/4 – 1/3 cup melted dairy-free dark chocolate (I melt unsweetened bakers chocolate and sweeten it with a little maple syrup and/or stevia, you can use semi-sweet chocolate chips or whatever your favorite chocolate happens to be)
1 teaspoon course sea salt
Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
Add the almond pulp, dates, coconut flour, salt and vanilla extract into a food processor and process until the “dough” is the same texture and consistency of sugar cookie dough, or there about. You may need to add a little more flour, depending on how moist your almond pulp was to start.
Using your hands, make small little round balls with the dough (about a tablespoon or so each) and line them up in rows on your parchment paper lined cookie sheet. Press each one down very gently using a fork. (the original recipe called for using a fancy cookie press, but since I don’t have one, I improvised)
Bake cookies for about 20 – 25 minutes, or until golden brown. This time may vary depending on how moist your cookies are. Just keep checking on them so you don’t burn them or dry them out.
Allow the cookies to cool totally then drizzle the dark chocolate over top of each cookie and sprinkle a small amount of seat salt on each cookie.