Homemade Almond Mylk:
I love to meal prep a batch of fresh Almond Mylk for the week. And to make mine, I use one of my favorite kitchen gadgets, the Almond Cow. And I love it because the prep takes under a minute and the filter basket strains out the almond pulp, so no straining is required.
No food waste:
And since I am all about not wasting any food, I save the leftover almond pulp, and create a variety of items using it.
How to prep the almond pulp:
After I prepare my Almond Mylk, I like to add my leftover almond pulp to a mesh bag, and squeeze out the excess liquid. Because this allows the almond pulp to be more dry and serve like a flour. And I like to store mine in the refrigerator overnight, to allow for it to dry up a bit more.
Almond pulp cookies:
This week I decided to go with some chocolate chip cookies. And here are the ingredients you will need to make these cookies:
- Almond pulp
- Flax “eggs”
- Coconut oil
- Vanilla extract
- Maple syrup
- Creamy nut/seed butter of your choice
- Coconut flour
- Baking soda
- Mini chocolate chips
How to prepare cookies:
I first start by prepping my flax “eggs,” by adding flaxseed meal and water to a small bowl, mixing, and letting it sit for at least 10 minutes or until it turns gelatinous. And once ready, I add to a medium bowl with maple syrup, nut/seed butter, coconut oil, vanilla extract, almond pulp, and mix. Next, I add the coconut flour, cinnamon, salt, baking soda, mix, and fold in mini chocolate chips. And chill the dough for at least 3o minutes.
Once the dough has chilled, using a Tbsp ice cream scooper, scoop out dough, and add to a lined baking sheet. Bake 350 F for 15-17 minutes and let cool for at least 10 minutes on the baking sheet before transferring to a wired cooling rack.
And enjoy with some fresh homemade Almond Mylk! If you try these out, don’t forget to tag me on Instagram so I can see your wonderful creations.
Almond Pulp Chocolate Chip Cookies
- 2 cups almond pulp tightly packed be sure to squeeze out any excess moisture using a mesh bag
- 2 flax “eggs” 2 Tbsp flaxseed meal + 6 Tbsp water
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/3 cup creamy nut/seed butter of your choice
- 3 Tbsp coconut flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup mini chocolate chips
- Using a cheesecloth or a nut mylk bag add the leftover almond pulp and squeeze out the excess liquid
- Measure out 2 cups of the almond pulp
- Prepare your flax eggs by adding the flaxseed meal and water to a small bowl and let sit for 10 minute or until it become gelatinous
- Add the wet ingredients to a bowl and mix
- Add the dry ingredients and mix
- Fold in mini chocolate chips
- Chill the dough for at least 30 minutes
- Using a Tbsp ice cream scooper, scoop out dough, and place on a lined baking sheet
- Bake 350 F for 15-17 minutes
- Once done let rest for at least 10 minutes on baking sheet and then transfer to a wired cooling rack