With the advent of personal blenders, making almond milk at home is easy peasy. But what to do with all the left-over pulp? Such a waste to throw it away. Now you don’t have to! Make up a batch of these delicious cookies to dunk into your glass of fresh almond milk!
In a bowl, combine:
- 1 cup of almond pulp
- 1 cup of desiccated coconut
- 1/3 cup of maple syrup
- 1 flax egg (1 tablespoon of ground flaxseed mixed into 3 tablespoons of water)
- 2 tablespoons of water
- 1/2 cup of raw almonds, slivered or chopped
- Optional extra: 1/2 cup of dark chocolate, chopped
- Preheat your oven to 180℃ and line a baking tray with baking paper or a silicone baking sheet.
- Gently mix together all cookie ingredients in a bowl with a wooden spatula, enough combine evenly but not to the point of creating a paste.
- Using a tablespoon, scoop up mixture and lay on your baking tray. Flatten with the back of the spoon to desired cookie thickness – the thinner the cookie, the crispier it is.
- Bake for 15-20 minutes. Check at the 15 minute mark if the cookie bottoms are burning. Remove when tops reach a golden brown colour. Do not burn!
- Enjoy these cookies while warm!
- Any nut milk pulp may be substituted for almond pulp at equal ratios.
- If you find your pulp is a little too wet, add in some almond flour, dry gluten-free oats or even a little Phyto Pro Thrive Unflavoured to soak up the excess moisture. Either way, your cookies will come out delicious!