2 cups almond pulp (well drained but still moist)
3/4 cup dried shredded coconut
1/3 cup maple syrup or agave nectar
2 teaspoons vanilla
1/8 teaspoon salt
Directions
1. Place semi-moist almond pulp into large bowl.
2. Add remaining ingredients.
3. Combine well using your hands.
4. Using your hands, form into little cookies. Place on dehydrator tray or parchment paper. Dehydrate on high for one hour. Reduce temperature to 105 degrees and dehydrate until crispy.
The Rawtarian's Thoughts
If you make almond milk from scratch like I do, you know what it's like to have bags of almond pulp crowding your life.
When I've got too much almond pulp around and want to get rid of it, I make these little almond pulp cookies. They are so easy it's ridiculous. The flavour reminds me of little vanilla wafers. They are very light.
These almond pulp cookies are very dry, very odd and very simple little snacks. In fact, they are so dry that you have to drink something with it or you feel like you might choke. Lol. However, I find them oddly nice and I make them often - probably because I am like, "OMG I have too much almond pulp in the fridge - I need to get rid of this stuff FAST!"
Basically, you just throw your almond pulp in a bowl, add the remaining ingredients, and then combine with your hands. Form into little cookies with your hands and dehydrate.
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Comments
laura
Sep 14, 2012
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Can I use this recipe without dehydrating them?
The Rawtarian
Sep 15, 2012
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No sorry - these cookies must be dehydrated
3 generations a...
Nov 02, 2012
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@laura: you might want to try whole flaxseed that has been soaked overnight to add to this recipe to make a modified cookie. The gelatin flaxseed mix is wet and helps sticks things together. Soak about 1/2 cup overnight and then in small amounts mix the almond flour and flaxseed mix til you reach a good consistency and amount to reach the two cups. I haven't tried it, but just a thought :)
The Rawtarian
Nov 03, 2012
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Some nice ideas here!
carol
Nov 07, 2012
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i popped these onto parchment and put them on my lowest setting in the oven - 170 degrees and baked for about 3 1/2 hrs. they came out GREAT!!!
The Rawtarian
Nov 16, 2012
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They are kind of odd tasting but they are super easy and a great way of getting rid of almond pulp. I always eat the whole batch and they never go to waste, so that must be a good sign. They are weird though, and I would never serve them to a guest lol
Kathy
Sep 25, 2012
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What kind of dehydrator do you recommend? I am on a tight budget and have been doing raw without a dehydrator. BTW: I just made your raw "chicken" salad recipe. Yummy. I am trying to avoid buying a dehydrator but it looks like I will have to.
Erica
Sep 27, 2012
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I love my excalibur! I found one on craigslist for 100! I live in the US, CA. Round dehydrators (i find) don't dehydrate well at all and takes longer. Hope this helps!
The Rawtarian
Sep 28, 2012
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Hi Kathy, I agree with Erica that Excaliburs are the gold standard, but if you are on a budget you should consider Good4U and VegiKiln. I bought a VegiKiln as my first dehydrator and it worked well enough for me.
Aimee
Oct 11, 2012
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I have dehydrated the pulp after I make the almond milk. I guess it's almond flour now. Any recipes to use once it already has been dehydrated into flour form? Thanks!
The Rawtarian
Oct 11, 2012
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Good idea! Adding to my to-do list :)
3 generations a...
Nov 02, 2012
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Thank you! There is a raw resaturant by me that makes similar cookies and I have ben wanting a recipe. As another option they frost their cookies with blended cocoa powder mixed with agave. A wonderful treat :)
The Rawtarian
Nov 03, 2012
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You are lucky to have a raw restaurant nearby! Cocoa powder + agave = yum :)
Heather
Nov 16, 2012
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What do you consider "high" and then reduce to 110 degrees? My dehydrator is just degrees, and if we go over 118 it is no longer raw, so I imagine "high" is pretty hot. I've seen this in a few recipes.
Posted from The Rawtarian App
The Rawtarian
Nov 25, 2012
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Hi Heather, if you put on high (example, 130-145) for the first hour then the dehydrator will heat up faster but is unlikely to get as high as that if you turn it down after the first hour
Katie
Nov 22, 2012
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I just put these in the dehydrator (an excalibur I rescued from the trash, it had been caught in hurricane sandy but I cleaned it and put it back together, seems to work just fine!). I played with your recipe a bit though XD I added some raw cocoa to give it an "Almond Joy" flavor and substitued a banana for the syrup because I prefer the nutrition from the banana. I have no idea how its going to turn out, but the batter tastes good! I'm going to keep a close eye on it and I'll let you know how they come out =D
The Rawtarian
Nov 25, 2012
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Curious how it turned out in your Sandy-rescued dehydrator :)
Sandra
Nov 26, 2012
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Hi! I want to try making them but I don´t have enough almond pulp yet. How many days can I refrigerate what I have until I get some more? Or do I have to freeze it?
Thanks!
Love all your recipes!
The Rawtarian
Nov 30, 2012
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In the fridge it gets funky fast, freeze instead :)
Themis
Dec 10, 2012
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Hi,
Thanks for the recipe! I made my 1st almond milk today and it is good.
It is different that the store-bought rice milk I normally drink so I guess I need to get used to the flavour of it (like I did in the beginning with the rice milk) but it does taste good.
So now I am left with the pulp and I want to make this cookies, but I need to know more a less how long to dehydrate them, I wanted to leave them over night, but was wondering if that is too long?
Thanks!
Themis
The Rawtarian
Dec 11, 2012
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These don't take too long - maybe 6 hours if you make them thin?
Jenny
Dec 22, 2012
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Once you drink homemade, raw almond milk for a while, you'll never be able to go back to the store bought stuff! I buy it in a pinch sometimes, and always have to force myself to finish it (mainly because I'm cheap & hate throwing stuff away LOL). Plus homemade is SO much better for you :)
The Rawtarian
Dec 23, 2012
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I love homemade too. Except my homemade stuff goes sour a lot quicker than the storebought stuff, which is annoying :)
Cassi
Mar 07, 2013
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I know this is not answering your question, but to help with taste, I add 1 tsp natural vanilla, 3 medjool dates, 1 tsp cinnamon and it helps a lot! (That's for a recipe using 7 cups of water) But yeah, it takes time to get use to and then it becomes irreplaceable! :)
The Rawtarian
Mar 09, 2013
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Hi Cassi, that sounds really delicious!
Brent C
Dec 17, 2012
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Are these difficult cookies to make?
The Rawtarian
Dec 17, 2012
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Nope, Brent, these are easy to make if you are familiar with dehydrating.
VIpanfried
Jan 14, 2013
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About Homemade Almond milk going bad. I keep hearing about this problem but mine stays fresh and good for a week.
I refrigerate the almonds while they soak, and don't add sweetener until I pour the glass. I normally make a gallon of almond milk per batch.
Not sure if this is helpful.
Posted from The Rawtarian App
The Rawtarian
Jan 26, 2013
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Vlpanfriend - you may have hit the nail on the head!!!! I do NOT refrigerate my almonds when soaking... but perhaps I should! This is an excellent nugget of wisdom that helps us all. Thank you for writing!
Zina Tane
Feb 17, 2013
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I also soak my almonds in the fridge and never add any sweetener to the milk. Making almond milk from cold almonds means that the shake I'm going to make right after making the milk, will also be cold. If the fruit I'm using in the shake isn't sweet enough, I may add some agave but I never put any sweetener into the batch of milk. I soak 3 cups of raw almonds overnight (or longer) and use a mixture of 3/4 cup almonds to 3 cups of filtered water in the blender). This keeps in my fridge for 4 days without any spoilage... although because we use it every morning in shakes we never have any left over after 4 days!.
The Rawtarian
Feb 17, 2013
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Hi Zina, GREAT tips!!! xox
Zina Tane
Feb 17, 2013
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Thanks! Here's a few more tips...
~add almond pulp to your favorite dehydrated fruit rollup mixture
~add almond pulp to your wild bird food
~use raspberry syrup instead of maple syrup for sweetening
~use almond extract in recipes to boost the almond flavor
The Rawtarian
Feb 17, 2013
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Zina, you are lovely. I like the almond pulp addition to fruit roll up! Interesting idea. What's that taste like? I imagine it alters the texture somewhat. You've got me curious
Zina Tane
Feb 18, 2013
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Yes it gives the roll up a bumpy texture.
Just have to go easy on how much you add.
You are lovely too and I love your recipes.
You inspire me to be creative and look for
ways to eat more raw foods.
The Rawtarian
Feb 20, 2013
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:)
Casey
Jan 15, 2013
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Hey Laura-Jane,
Do you think if I added a little coconut oil, the cookies would come out a little less dry?
The Rawtarian
Jan 26, 2013
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Hey Casey, I know these are such weird little dry things, aren't they? Normally I would say don't add coconut oil to anything that needs to be dehydrated since oil will not dehydrate. However, these are definitely extremely dry so 1 tbsp coconut oil might be worth trying, although I have never tried it myself
yvonne
Mar 24, 2013
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If you bake them, this works great. I use some of my almond pulp to make doggie biscuits and I use coconut oil in them. Then I bake at 400 degrees for 30 minutes. The cool thing is, while they come out crunchy and dry at first, if I let them sit on the counter for 2-3 days, they are soft. It is just the nature of the almond pulp. They absorb water from the air. The crackers I make in the dehydrator do not do this. They remain crunchy even weeks later. BTW, I have a NESCO dehydrator and I have no complaints. It is a beautiful thing. :)
thefroggirloz
Mar 29, 2013
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Just a heads up - Don't give your dog too much almond meal, nuts can be toxic for dogs.
Danielle Rose
Jan 16, 2013
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Just a tip if you dont use all your almond milk before it turns sour i normally freeze some in icecube trays for icecream later!
The Rawtarian
Jan 26, 2013
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Hi Danielle, this is a great tip! They would be nice to use in smoothies too
wendy montgomery
Jan 23, 2013
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Our almond milk never goes bad, as we use it in replace of water in our smoothies each morning.
Lea
Jan 25, 2013
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Can I maybe use an oven at low temperature instead of dehydrator? I really want to make some cookies but I don't own one :/
The Rawtarian
Jan 26, 2013
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Hi Lea, sorry that won't work unless you have a special oven that dehydrates
Diana
Feb 04, 2013
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Re: Oven use ..... Earlier contributor --- Carol (Nov 7, 2012) said she placed the cookies on parchment paper and baked them in the oven at 170 degrees for 3 1/2 hours and they turned out GREAT! ( I ALWAYS read ALL the comments because someone else comes up with added ideas.)
Liz Robbins
Mar 08, 2013
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Hi,
I was wondering if you had a good source for purchasing almonds. I have recently discovered that all almonds from the USA are pasturized then sprayed with insecticides.
Thanks.
stephanie
Mar 09, 2013
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Baking them now in my oven t 170degrees, unfortunately no dehydrator! I added orange zest, chia seeds, and flax seeds.....will let you know how they turned out in about 3 hours!
stephanie
Mar 09, 2013
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I also add raisins in the almonds when I soak them overnight....it makes my almond milk a bit sweeter.
stephanie
Mar 09, 2013
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my cookies are AMAZING!! Thank you everybody!!
The Rawtarian
Mar 15, 2013
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Glad they worked out for you Stephanie. Thanks for reporting back.
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