Almond Pulp Oatmeal Cookies (Vegan & GF)
Homemade almond milk is life-changing. Unlike the stuff from the store it has a wonderful creamy consistency which most dairy-free “milks” lack. Once I started making my own almond milk there was no turning back to the tetra paks, but it wasn’t long before I had a backstock of leftover almond pulp on my hands.
Since almond pulp still contains a lot of moisture, it behaves differently than almond meal or almond flour. Many recipes require you to dehydrate the pulp before adding, but I find myself unwilling to do this extra step. After fiddling with a few different recipes I came up with the perfect almond pulp oatmeal cookie – no dehydration required! Not only is this recipe dairy-free & gluten-free, it is also made without any eggs or refined sugars, making it suitable for people with a variety of dietary concerns. Fill your cookie jar with these wholesome treats and enjoy one any time of day!
If you’ve ever made almond milk or plan to try, read on for a delicious way to use the leftover pulp!
Almond Pulp Oatmeal Cookies – Vegan & Gluten-Free
Makes 2 dozen 2T size cookies
- 1 ½ C almond pulp
- This will use most of the pulp leftover from 1 batch of almond milk (made with 1C almonds)
- 1C rolled oats (not quick oats) – make sure labeled gluten-free if that is a concern
- Optional: For a more uniform cookie texture, use a food processor or spice grinder to grind oats
- ½ C maple syrup or agave syrup (or combination)
- ½ C almond butter or peanut butter
- ¼ C ground chia seeds or ground flax seeds
- Chia seeds may also be used whole
- 1T coconut oil, melted
- 2 tsp vanilla
- ½ tsp sea salt or kosher salt
- ½ C chocolate chips – make sure dairy-free if that is a concern
- ½ C raisins
- ¼ C unsweetened shredded coconut
- Kosher salt – sprinkle on top of cookies just before baking if you have a salty-sweet tooth
- This recipe works best with almond pulp that has had at least 1 day to dry out after making the almond milk. Store it in the fridge in an uncovered bowl overnight for use the following day. If not using the next day, cover and store in the fridge for up to 1 week.
- Preheat oven to 350 and prepare 2 large cookie sheets with parchment paper or silpat baking mats.
- In a small mixing bowl combine ground chia seeds with maple syrup and let sit for at least 5 minutes. This mixture will form a gel that will act as the “egg” to help the cookies hold their shape.
- In a medium mixing bowl add the almond pulp and break up any larger chunks with a fork. Add oats and salt and stir to combine.
- To the chia seed mixture (after 5 minutes), add the almond butter, coconut oil and vanilla and mix well.
- Add the almond butter mixture to the almond pulp mixture and stir until absorbed. I find a large fork works better than a wooden spoon for this since the mixture will be very thick. Optional: add chocolate chips, raisins and/or shredded coconut and mix until dispersed evenly.
- Use a large spoon or cookie scoop to drop rounded dough balls spaced evenly onto the lined cookie sheets. Using wet fingers, gently flatten each ball into a disk – very important since these will not spread during baking.
- Bake at 350 for 13 mins or until edges just start to brown, then cool on the baking sheet for at least 5 minutes before removing.
- Cookies are best the day they are baked but will last 1 week stored in an airtight container at room temperature. To save for later, place dough balls on small plate or tray and freeze for 30 minutes before transferring to a bag and storing in the freezer for up to 3 months. Defrost a few at a time and enjoy fresh baked cookies any time!