Pumpkin spice almond cookies made with fresh almond pulp leftover from making almond milk.
Have you ever wondered what to do with that leftover almond pulp after making almond milk? Well I got you covered! 🙂 Raw almonds are so expensive so we don’t want to waste the pulp, and it still contains so much nutrition!
These almond pulp cookies are my go to snack when I want something that resembles a cookie! You can do so many things with almond pulp; make pastries, desserts, breads and even cookies like I am going to show you here!
Almonds have a very impressive nutritional profile:
A 1 ounce (28 grams, or small handful) serving of almonds contains:
-
Fiber: 3.5 grams.
-
Protein: 6 grams.
-
Fat: 14 grams (9 of which are monounsaturated).
-
Vitamin E: 37% of the RDA.
-
Manganese: 32% of the RDA.
-
Magnesium: 20% of the RDA.
-
They also contain a decent amount of copper, vitamin B2 (riboflavin) and phosphorus.
Here is the my YouTube video on how to make these nutrition packed snacks!
If you liked this video, please subscribe to my channel 🙂
Pumpkin Spice Almond Cookies
Ingredients
- 2 cups wet almond pulp
- 1/3 cup goji berries soaked
- 1/3 cup pumpkin seeds
- 1/3 cup coconut nectar or any liquid sweetener
- 1/3 cup shredded coconut
- 2 tbsp raw almond butter
- 1 tbsp psyllium husk powder
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 6 drops vanilla flavor extract
- 1/4 tsp Himalayan salt
Instructions
- Place all ingredients in a large bowl and mix very well with your hands until combined.
- Using a medium ice cream scoop, scoop batter onto a mesh dehydrator tray.
- Dehydrate at 46 C for 6 to 8 hours.
- If you don't have a dehydrator you can set them in the fridge and eat them as is, trust me they are still good like this!
