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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Mar 24, 2014
Not possible, sorry Michael
Nicole Pyles
Jan 27, 2014
Can I use frozen pulp for these cookies? I made milk this morning and had to leave immediately after so I froze the pulp. Thanks!
The Rawtarian
Feb 09, 2014
Yes, but defrost first Nicole
Sarah
Oct 18, 2013
I wonder how this will be with molasses and ginger like ginger snaps!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Oct 18, 2013
Could be interesting! I might substitute agave nectar for the molasses - nice idea. #Yum!
Jess
Oct 05, 2013
Hi there,
This recipe sounds perfect, nice and simple! I really want to try it out tonight but I do not own a dehydrator! Help...! Can I still make these and pop them in the oven?
Ta,
Jess
The Rawtarian
Oct 06, 2013
Hi Jess,
Nah, not going to work in the oven... But if you're looking for a good, different way to use up almond pulp and if you have a food processor you can try this fudge: https://www.therawtarian.com/raw-almond-pulp-fudge
Jessica
Sep 20, 2013
Jessica's Review
Easy almond pulp cookies
I like these. They Are quick and easy to make. As she mentioned, they are kind of dry but I had some with coffee sweetened with stevia. I'll probably have some with almond milk and honey next time.
Thanks!
The Rawtarian
Sep 23, 2013
They are super dry. Crazy dry. My-mouth-is-a-dessert dry lol. Definitely need a bevy to go with them!
Jessica
Sep 21, 2013
I can't wait to use these to make banana pudding!
The Rawtarian
Sep 23, 2013
Hi Jessica, Why wait?? lol
Darinka
Aug 20, 2013
I DON'T NOW HOW YOU MADE YOUR COOKIES STAY TOGETHER BECAUSE MINE WERE FALLING APART NO MATTER WHAT I DID SO I DECIDED TO BLEND FEW DATES AND MIX IT ALL TOGETHER AND WOLA, THEY'RE IN MY DRYER NOW HOPE THEY TURN OUT GOOD, ;)
The Rawtarian
Sep 23, 2013
Hi Darinka,
Thanks for your comment! Getting mine to hold together isn't usually an issue for me... Regardless of what may have caused it, it sounds like adding dates was the right solution. How did they turn out after dehydrating?
Darinka
Sep 24, 2013
THEY TURNED OUT GREAT, THANK YOU, I DEHYDRATED THEM FOR EXTRA FEW HOURS THE NEXT DAY, THAN MADE RAW CHOCHOLATE AND ROLLED THEM IN IT AND PUT THEM IN MY FREEZER, OH HOW DELISH THEY WERE, XXX
The Rawtarian
Oct 06, 2013
Yum Darinka!!
Don Hardin
Aug 13, 2013
Wanted to share this almond pulp recipe with you
Banana Cranberry Almond Pulp Cookies
If you make your own almond milk and don’t have a use for the almond pulp, you can make these to eat for a snack or for a breakfast meal. They are so good and healthy! They taste much like banana nut bread. I made up the recipe out of necessity to make use of the almond pulp to keep it from going to waste.
Ingredients:
1. One Cup of almond pulp
2. One Cup of whole wheat flour
3. One large or two small ripe bananas
4. One fourth cup of almond milk
5. Half cup of cranberries or raisins
6. Half cup of Splenda
7. One half tablespoon of baking powder
Mix all ingredients in order by hand and spoon onto cookie sheet. Bake for 15 to 20 minutes in a pre-heated 300 degree oven. Let cookies cool completely and store in a Ziploc bag.
Don Hardin
Aug 13, 2013
You do not have to dehydrate the pulp for this recipe !!!
The Rawtarian
Sep 23, 2013
Thanks for sharing the recipe, Don. Sounds delicious! It's not raw, but sounds like a great way to use up almond pulp. Glad to have you here.
imartina
Jul 08, 2013
hi to all
I've just joined this community today and have been having much fun with my new Escabibur! I recently became vegan raw after 25 years of vegetarianism..feeling great!!
I am interested to try these almond pulp cookies ( this stuff is taking over my apartment since I make fresh almond milk almost each morning for my green smoothie) however I thought that temperatures higher than 112-115 was no longer considered raw..this recipe says to bake on high for an hour b4 lowering temp to 105 ( my usual setting).. feedback?
thanx
The Rawtarian
Jul 09, 2013
Hi Martina,
Welcome to TRK!
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.
Hope this helps!
Michelle Phelan
Jul 05, 2013
I made my first batch of almond milk today and I wanted an easy non oven friendly recipe I could use for the almond pulp. I came across this one.. I added chocolate chips and I absolutely LOVE this recipe. I kept them in the dehydrator a little longer than 2 hours but they were absolutely amazing! Soo glad I found this!
The Rawtarian
Jul 09, 2013
So glad you enjoyed, Michelle! It's nice to have a quick recipe to use it up that requires little effort. I hate having lots of almond pulp in the freezer - it starts to stress me out lol
Gaby
Jul 02, 2013
Hello!!!! I dont have parchment paper. Is it ok to dehydrate the cookies with just the trays that come with my excalibur dehydrator?? and for how long shoud i dehydrate the cookies? thanks!!
The Rawtarian
Jul 09, 2013
Hi Gaby, yes, that is fine to dehydrate straight on the tray. How long? Approx 5-8 hours
Michelle
Jun 04, 2013
Hi Thanks for sharing this recipe! I love how easy and tasty it is! I just got my dehydrator and this was my first recipe! It taste really good but mine was really crumbly after 7 hrs of dehydrating - granted my almond pulp was from the freezer. Maybe it was too moist? Any suggestions to get a crunchy cookie would be awesome! Thanks!
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