Concerning Homemade Almond Milk and the Byproducts Thereof: Almond Pulp Cookies!

Pictured: four out of eight cookies (I ate the rest...)

Pictured: four out of eight cookies (I ate the rest…)

When I need milk I make my own almond milk because, as I’m sure that most people know by now, adult humans really shouldn’t be drinking milk. Store bought dairy-free milks aren’t really an option either because they normally have an emulsifier and thickener called carrageenan, which likely causes such wonderful effects as “inflammation, gut irritation, and even cancer.” 

The problem with almond milk is once you go through the process of grinding up the almonds in a blender and filtering out the liquid (here is a recipe if you’d like to know more), you wind up with a ton of leftover almond pulp that you have to either toss or dry out and store somehow and hope it doesn’t get moldy.

Or you could use it as an excuse to make cookies!

Per the people who tend to make almond milk, most recipes that I’ve found for the leftover pulp tend to be some sort of plant based or raw vegan recipes. While that’s all fine and good–I applaud those people’s ingenuity–I am not a vegan. More importantly, I am hecka cheap and it’s less expensive to sweeten your cookies with brown sugar and glue them together with coconut oil or butter than it is to do both those things with maple syrup. 

So I offer up to the internet another way to get rid of all that blasted almond pulp. I gutted an oatmeal cookie recipe that originally came from my roommate’s mother (many thanks, if you’re reading this!). These cookies are tasty, soft and moist. Also, I cut out more than half of the oil and sugar so they are, well, maybe not good for you but not terrible either. 

Those who don’t make almond milk can substitute the pulp for store-bought almond flour. 

For a fun improvisation, try substituting the chocolate chips for slivers of Mexican hot chocolate! This is a good substitute if your sister gave you an entire box of Mexican hot chocolate and you don’t know what to do with it.

Bonus points if you then eat Mexican hot chocolate Almond Pulp Cookes while drinking Mexican hot chocolate made from almond milk. 

Almond Pulp Cookies
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  1. --1/4 cup coconut oil OR butter
  2. --1/2 cup brown sugar
  3. --1 egg OR 1tbs of ground flax seed mixed with 3tbs boiling water
  4. --1 cup whole wheat flour
  5. --1 cup almond pulp
  6. --1/2 tsp baking soda
  7. --some chocolate chips
  1. In a mixer, mix together butter, sugar and eggs
  2. Add the flour, almond pulp, baking soda and chocolate chips
  3. Drop by rounded teaspoonfuls onto a greased cookie sheet
  4. Bake at 350 degrees for about 15 minutes, or until crispy and golden on the edges
Dear Food

Bianca is an almost-graduate of George Fox University. She is an amateur mycologist, fermento and pepperhead, and she could really go for a cup of coffee right about now.