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These cookies are made using the pulp leftover from making homemade almond milk!
Good morning! How was your weekend? I know a lot of people are suffering with the flu right now and I’m thankful that, so far, both Alan and I have avoided it. I’m crediting good nutrition, adequate rest, hand-washing and iPhone swabbing with staying well this season and I’m doing everything I can to keep it that way! 🙂
We got our cold snap this weekend that brought snow to the local mountains:
I decided to try making cookies using almond pulp leftover from making homemade almond milk. I thought with the addition of the red goji berries, they could be considered in the theme of upcoming Valentine’s Day:
I didn’t even bother to use the food processor with these, I just combined all of the ingredients in a bowl and stirred with an old-fashioned spatula:
I can’t seem to get away from using maple syrup to make raw cookies stick together, but if you have suggestions, I’d love to hear them; maybe next time I’ll try using date paste?
Here they are ready to be dehydrated:
Twelve hours later, they joined some other raw cookies that I made using Gena’s recipe:
Here’s my recipe:Print
These cookies are made using the leftover pulp from making homemade almond milk.
- 1 cup almond pulp, loosely packed
- 1/2 cup shredded, unsweetened dried coconut
- 1/4 cup goji berries
- 2 tablespoons Ceylon cinnamon
- 2 tablespoons hemp seeds
- 1/4 cup currants
- 1 tablespoon ground chia seeds
- 1 tablespoon flax meal
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
Combine ingredients in a medium-sized bowl and stir to combine. Using your hands, form the batter into cookies and place on a dehydrator tray. Dehydrate for 12 hours at 115 degrees F.
- Serving Size: 1
- Calories: 75
For this morning’s breakfast, I combined chopped apples, walnuts, blueberries, soy milk, chia seeds and some of the crumbled cookies on top to make a delicious grain-free cereal. I loved these cookies so much, I really want to use my dehydrator more often.
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