Did you know you can use up your leftover almond pulp to make cookies?
I decided to work my way back into the kitchen slowly, and after the popsicles Asher and I made, I decided to make a fresh batch of almond milk. I always save the pulp in hopes of making something out of it, and then forget about it in the fridge and have to throw it out. So I wanted to make a new recipe from the pulp, and naturally with my current sweet tooth, it was these almond pulp cookies.
Remember how my oven doesn’t work in my new house? I got a Breville Smart Oven and used it for these cookies. It sits on the counter (right next to the outdated wall ovens) and works great for baking small batches or cookies, roasting veggies, or reheating leftovers. I don’t think it will be enough come Thanksgiving, but for our day to day needs, it’s working out great! I still can’t wait until we’re able to renovate though.
I mentioned in my last post that the most cost efficient way to make homemade almond milk is to make use of the almond ‘pulp’ (the ground almond meat and skins that remain after squeezing out the liquid) afterwards. This way, nothing is being wasted in the quest for that creamy, cold glass of milk. Just make sure to squeeze it really well to get as much moisture out of the pulp as possible. You can store almond pulp on top of a paper towel in an airtight container in the refrigerator for 2 days.
This savory rosemary cracker recipe works great when you’re in the mood for something salty, but if you want a treat to enjoy alongside the tall glass of milk, these almond pulp double chocolate cookies are the perfect way to use it up without having to dehydrate first.
This dough is really versatile and can be made egg-free. I used it three ways, and all of them turned out wonderfully, although the baked cookie recipe below which uses an egg was our favorite.
1. Omit the egg and baking soda, roll the dough into bite-sized balls, and refrigerate. Enjoy these little truffles straight from the fridge. They keep for about 3 days.
try rolling them in shredded coconut, cocoa powder, or chopped almonds before refrigerating too!
2. Omit the egg and add 1/2 teaspoon of apple cider vinegar. Bake as noted below.