Almond Pulp Cookies (Vegan)

Have you ever wondered what to do with the leftover pulp from the nut milks you make? NOOOO???? If you do, as much as I do, than this recipe is for you.

Matt and I (mainly Matt) have been making our own nut milk for over a year now. We stopped buying nut milk because it was full with fillers, it is expensive and it's ridiculous easy to make it. if you don't know how to do it, seat tight because I will be posting a tutorial soon (or just google it). 

Anyway, we were wondering what to do with the leftover pulp. We felt guilty to throwing it away; and although we compost our leftover food (we use bootstrap compost services) and we technically don't just throw it away to landfill we wanted to figure out how we could re-use it. 

I went ahead and google "what to do with almond pulp" and tons of recipes came up, so I felt confident to make my own twist on a bliss ball recipe. I mixed everything and turned to be super moist and not really a bliss ball consistency. Kinda sad about it, turned around to Matt and he said "just bake it! you will make cookies now" - with a weird look I turned around and decided to bake them. AND WOW!!!! BEST MOVE EVER!

So here they are, my first ever Almond Pulp Cookies - I hope you like them!

Almond Pulp Cookies



  • 1 Cup of almond pulp
  • 1/2 c of rolled oats
  • 2 tbsp of flax meal
  • 1/2 cup of shredded coconut
  • 1 tbsp of unsalted peanut butter
  • 5 medjool dates 
  • 1 tsp vanilla essence 
  • 1/3 - 1/2 water/nut milk


  1. Pre heat the oven at 350 F. 
  2. Place all the ingredients but the liquid (water or nut milk) on a high speed blender (I used a vitamix) or a food processor. Blend until it forms a thick paste, should take 3-5 minutes. Pause in between to stir the mix, making sure the dates get blended completely.
  3. Slowly add half of the liquid to the mix, mix with a wooden spoon (or any spoon) and let blend for another couple minutes. If you see that the mix is too thick or dry than add the remaining of it. 
  4. Place parchment paper on a baking tray. 
  5. Make small balls with the mix using a 1/4 cup (to keep the cookies even). Place the balls on the tray and push it with to fingers to create the cookie form. The thiner the cookies get the less time they will need to cook, and the opposite. 
  6. Bake for 25-30 minutes. No need to turn them around. Just check they are not burning half way. 
  7. That's it! - they will feel a bit soft when eating, and not super sweet but if you want them sweeter just add more dates or maple syrup.