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.
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