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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:

1. Almond pulp
2. Flax “eggs”
3. Coconut oil
4. Vanilla extract
5. Maple syrup
6. Creamy nut/seed butter of your choice
7. Coconut flour
8. Cinnamon
9. Salt
10. Baking soda
11. 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.

Baking time:

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.

Print Recipe

Almond Pulp Chocolate Chip Cookies

Makes 14 bite size cookies

Ingredients

• 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

Instructions

Instructions:

• 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