Recipe 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 (approximately 6 more hours).

The Rawtarian's Thoughts

By The Rawtarian

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.

Recipe Photos

Nutrition Facts

Nutritional score: 86 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is an excellent source of Riboflavin, and Vitamin E.
  • This recipe is a good source of Protein.
  • This recipe is a noteworthy source of Dietary Fiber, Calcium, and Iron.

Amounts per 64 g (2 oz) suggested serving

NameAmount% Daily
Calories 335 14 %
Protein 9 g 16 %
Fat 26 g 33 %
Carbohydrates 21 g 6 %
Dietary Fiber 6 g 18 %
Sugars 13 g
Calcium 124 mg 12 %
Iron 1.8 mg 14 %
Sodium 48 mg 2 %
Source: USDA, The Rawtarian

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Comments and Reviews

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43 votes
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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

39 votes
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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!.

35 votes
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Hi Zina, GREAT tips!!! xox

35 votes
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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

36 votes
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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

36 votes
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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.

37 votes
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:)

41 votes
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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!

36 votes
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Are these difficult cookies to make?

33 votes
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Nope, Brent, these are easy to make if you are familiar with dehydrating.

33 votes
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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

33 votes
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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! :)

37 votes
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Hi Cassi, that sounds really delicious!

33 votes
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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 :)

31 votes
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I love homemade too. Except my homemade stuff goes sour a lot quicker than the storebought stuff, which is annoying :)

31 votes
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These don't take too long - maybe 6 hours if you make them thin?

31 votes
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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!

37 votes
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In the fridge it gets funky fast, freeze instead :)

39 votes
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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

32 votes
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Curious how it turned out in your Sandy-rescued dehydrator :)

33 votes
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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

32 votes
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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

34 votes
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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 :)

35 votes
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You are lucky to have a raw restaurant nearby! Cocoa powder + agave = yum :)

32 votes
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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!

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