What to do with Leftover Almond Milk Pulp?

Make Almond Pulp Cookies of course!

Almond Cookies | http://laurassweetspot.com

Yesterday I shared with you How to Make Homemade Almond Milk. Today I am going to share with you the one issue I have with homemade almond milk- the leftover pulp. What a waste of some very expensive nuts! Not only is it wasting money to just throw it in the garbage, but it’s wasting precious nutrients and fiber that your body can use! I made it my mission to find a great recipe that puts to use all that leftover almond pulp. And here it is-

No Bake, Peanut Butter-Chocolate Chunk Almond Cookies!

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These little bite-sized treats are not only delicious but they are actually good for you! They are the perfect excuse to eat a cookie. You can tell yourself that they are healthy and that you are helping your body by consuming them and you would be speaking truthfully!

  • Peanut Butter- Full of healthy fats and protein.
  • Honey- Numerous health benefits, especially if in RAW form.
  • Almond Pulp Flour- Fiber galore!
  • Dark Chocolate- Hello antioxidants!

See? I’m not pulling your leg here. These are GOOD for you!

AND gluten-free and vegan : ) [unless you're a vegan and don't consume honey, of course...]

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At this point some of you might start to get a little sad because you don’t want to or can’t make almond milk so you won’t be able to make the almond pulp flour to make these… that is okay! You don’t need almond pulp flour to make these almond cookies. You can head over to the health food aisle in your grocery store and buy almond flour/meal instead. Or if it’s not readily available at your grocer’s, you can buy some online. I’m sure other flours such as oat flour or coconut flour would work well with this recipe too. But not regular all-purpose flour- I think they would be too dry that way. And… not healthy.

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I guess I should also tell you how to make almond pulp flour… well, it’s really easy! You just break your leftover almond milk pulp into as small of pieces as you can, placing them on a baking sheet. Then you can either dehydrate them for 4-8 hours on 100°F in your oven OR dehydrate them in a dehydrator if you have one. I actually just leave mine in the oven, with it completely turned off, for like a day or two and let them do their own thing. Once they are rock hard and completely dry, you just process them in your blender or food processor until they make a fine powder. That’s it. Pretty simple.

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Last Summer I made a very similar version of these. They had oatmeal, ground flaxseed, shredded coconut, as well as peanut butter and chocolate chips. So my version here is much more basic. And not to toot my own horn or anything, but I truly prefer these better. The texture is better because there is no oatmeal fiddling with it (I hate chomping on raw oats..) and the peanut butter flavor is more dominant. I minimized the honey in this recipe so that it provides only sweetness and not flavor. These are almost like healthy little peanut butter cups in ball form. So GOOD!

Depending on the peanut butter you use, you may need to increase the amount of honey you use to make the mixture stick together when squeezed so the balls will form and not crumble. You don’t want that.

I used regular store-bought honey because it is more loose than my raw honey. I figured I would have to add less honey that way to get them to stick together.

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Original post @ Laura’s Sweet Spot

Almond Pulp Cookies
Author: 
Serves: 6
 
Ingredients
  • 3 Tb peanut butter
  • 1 Tb honey
  • ¼ tsp vanilla extract
  • pinch of salt
  • ¼ cup almond pulp flour (or regular almond flour)
  • 1 Tb chopped dark chocolate
Instructions
  1. In a medium bowl, mix peanut butter, honey, vanilla, salt, and almond pulp flour together until thoroughly combined.
  2. Stir in chopped chocolate.
  3. Roll into tablespoon sized balls; serve or store in an airtight container in the refrigerator.
Notes
Depending on the peanut butter you use, you may need more honey to help the cookies stick together. I would add a teaspoon of honey at a time until the mixture starts to hold together when squeezed.

 

 

11 Responses to “What to do with Leftover Almond Milk Pulp?”

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  • Mar' Haugen November 19, 2013, 3:06 am

    Can I use almond butter instead of peanut butter in this recipe?

    Thank you,
    Mar’ (Mary) Haugen

  • lmachell November 19, 2013, 12:57 pm

    Sure!

  • Megan November 29, 2013, 10:08 pm

    Yummy! I’m mixing these up now and had to taste. I had leftover pulp from making almond milk and I know exactly what I will be doing with it every time from now on! Thankyou!

  • lmachell December 3, 2013, 10:45 am

    That is wonderful Megan!

  • MP December 22, 2013, 2:28 pm

    So you don’t need to bake the cookies in the oven at all after rolling them into balls?

  • lmachell December 24, 2013, 8:51 pm

    Nope- they are a simple no bake cookie ball : )

  • Olivia January 23, 2014, 5:21 am

    I noticed that your almond pulp looked solid in your picture (when it is in the bag before use). Can you explain how you store the almond pulp after you’re done making the milk? Should I put it in the fridge, freeze it, leave it out…?

  • lmachell January 23, 2014, 10:52 am

    Well, first you want to dry out the almond pulp. If you have a dehydrator, you can easily use that. I don’t. I just use my oven set at 200°F and let it dry out on a sheet pan, breaking up the larger clumps as I go along. I usually do this at night and then turn off the oven and let the pan sit in the warm oven, un-disturbed overnight. Once it is all dried out, you can store it in the fridge or freezer.

  • Emilee January 25, 2014, 12:26 am

    These are soooo good. The entire family loves them. Thank you for sharing your recipe! I had to buy some almond flour today because I didn’t have anymore almond pulp left after making a double batch earlier this week when hubby asked where all the pb balls went! I used mini chocolate chips because that’s all I had and froze them. So yummy!!!

  • Laura May 18, 2014, 4:11 pm

    Do you really have to dry the pulp before using it for this recipe? It only gets wet again when mixed together with the other ingredients.

  • lmachell May 25, 2014, 12:08 pm

    Yes, you do.