What to do with Leftover Almond Milk Pulp?

Make Almond Pulp Cookies of course!

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!

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 ChocolateHello 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…]

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.

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.

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.

  • 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
  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.
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.


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