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Pumpkin Spice Almond Cookies

Pumpkin Spice Almond Cookies

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

Pumpkin Spice Almond Cookies

Ever wondered what to do with that left over almond pulp? Well I got you covered! 
These cookies are raw, vegan, gluten-free and dehydrated! 
Prep Time 15 mins
Servings 21 cookies

Ingredients
  

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!

Notes

Store in fridge for 5 days. 
Can substitute raw almond butter for roasted. 
I like to use disposable gloves when mixing the batter as it gets very sticky. 
Crystal-Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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