How to Use Leftover Almond Pulp to Make Cookies

2020-10-14T15:27:25+00:00October 14th, 2020|Desserts, Recipes|

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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.


Almond Pulp Chocolate Chip Cookies

Makes 14 bite size 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