How to Make Almond Pulp Cookies (Vegan Cookie Recipe)

12 cookies
35 min

Learn how to make almond pulp cookies. If you make your own homemade almond milk, you can use the leftover almond pulp to make these vegan lemon almond cookies. This is a delicious cookie recipe with real almond pulp and lemon juice. It’s crunchy on the sides with a soft center. In addition, this dessert recipe is gluten free, egg free, dairy free and vegan.

Vegan Lemon Almond Cookies

I switched almost entirely to dairy free several months ago. (Okay, so my hold out is cheese.) At the time, I was already buying almond milk. However, I’ve since started making my own homemade almond milk. It tastes great, and it saves me a lot of money. However, after I make almond milk, I have almond pulp leftover.

Since I don’t like to waste food, I save the leftover almond pulp to make these soft almond sugar cookies as a vegan treat. You can freeze the almond pulp for several months, so you have plenty of time to make these lemon almond cookies.

These lemon almond sugar cookies are dairy free, egg free and gluten free, so they are a healthier treat than most store bought cookies. The almond pulp complements that lemon flavor nicely for a tasty cookie that isn’t too sweet.

What Can I Do With Almond Pulp From Almond Milk?

Leftover almond pulp can be used in a variety of recipes. While you could use it in place of almond flour, I don’t recommend it. It will work in a pinch, but I find that it makes for a dense and dry product. However, you can try mixing dried almond meal with almond flour 1:1 or a ratio higher than 50 percent almond flour to use some of the almond pulp.

Here are some other ways to use your leftover almond pulp after making almond milk:

  • Add a few tablespoons of dried almond pulp to smoothies. This adds more fiber.
  • Try adding several tablespoons of almond pulp to overnight oats or oatmeal to give it an almond flavor and boost fiber.
  • Add almond pulp to energy bars for more fiber.
  • Use it in place of breadcrumbs for an almond free alternative.

How Long Does Almond Pulp Stay Fresh

You can store your almond pulp for up to 5 days in the refrigerator or up to 3 months in the freezer. Therefore, you do not have to make these vegan lemon almond cookies right away.

If you freeze your almond pulp, you can freeze it before drying it. Then when you want to use it, you can dry several batches at once to save time and energy.

What Are Almond Cookies Made Of?

Traditionally, almond cookies are made using almond flour. However, as I recently made homemade almond milk, I found that the leftover almond pulp from the process makes the most wonderful soft almond cookies from scratch.

I used leftover almond pulp that was still moist to make soft almond sugar cookies. However, you can use almond meal or almond flour to make almond cookies, depending on the recipe.

Almond pulp tends to be drier than almond flour because more fat has been expressed. This almond pulp cookies recipe has extra fat added to compensate for the lower fat content in the almond pulp.

For tips on drying almond bagasse, substitutions and the difference between almond flour and almond meal, tips for making soft almond cookies, and detailed instructions, be sure to visit the original post on how to make almond pulp cookies here.

How to Make Almond Pulp Cookies (Vegan Cookie Recipe)
Recipe details
  • 12  cookies
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 ½ Cups almond pulp 
  • ¼ Cup coconut oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon lemon zest
  • ½ Cup granulated sugar
  • 1 Tablespoon chia seeds
  • 3 Tablespoons water
  • 2 Teaspoons baking powder

Begin by making the chia egg because it takes 20 minutes to release the mucilage of the seeds. To do this, mix 1 tablespoon of chia seeds with 3 tablespoons of warm water and let it sit for 20 minutes.
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking sheet and set aside.
In a medium sized bowl, mix the chia egg with the lemon juice, lemon zest, baking powder and coconut oil. Stir until combined.
Add sugar and stir again to combine.
Add the almond pulp and stir to combine.
Shape the dough into 12 medium sized lemon almond sugar cookies with your hands. Place on the baking sheet.
Bake for 15 to 20 minutes. They are done when the edges start to brown. Allow cookies to cool before removing from the pan.
  • Use this almond pulp cookies recipe as a base for different cookie recipes by simply replacing lemon with orange or with coconut or chocolate chips.
  • You can make the chia egg for this cookies recipe in advance. Mix the chia seeds and water, the let sit on the counter for 6 hours or in the refrigerator for 24 hours.
  • Make sure to allow the cookies cool completely before transferring from the pan. Otherwise, they may break.
  • Don’t worry if the cookies are soft in the center after 20 minutes. The cooking process lasts until they are cold. By the time these vegan cookies cool, they will be firm.
Rebecca D. Dillon
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