I’ve made almond milk four times since my first attempt, and fall in love with the fabulous flavor of homemade almond milk EVERY TIME! 🙂 It is so worth the extra time/effort to make it myself! Some shortcuts just aren’t worth taking, and buying pre-packaged almond milk is one of them!
An added perk of making your own almond milk is the lovely and very nutritious leftover pulp! After snooping around the internet, it seems that cookies are the most common way to use the pulp. So I decided to try whipping up some vegan chocolate chip cookies, using the almond pulp as the base.
The girls and I gave them a ‘thumbs up’! In fact, we managed to gobble up almost the entire batch today! What? They’re healthy, alright!
1 and 1/3 cups almond pulp (mine was fairly moist since I don’t use a nut milk bag to strain my almond milk)
2 T. chia seeds
1/4 cup water
1 c. organic flour (I used white whole wheat)
1/2 c. organic sugar
1/2 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1/4 c. olive oil
1 T. apple cider vinegar
1 t. vanilla extract
2/3 c. rolled oats
1/2 c. chocolate chips
Soak chia seeds in water for 5 minutes.
Combine dry ingredients in a bowl.
Add oil, vanilla, vinegar, and chia seeds to almond pulp. Mix well, smashing out any chia seed ‘lumps’.
Add dry ingredients, chocolate chips, and oats to almond pulp mixture and mix well.
Drop by spoonfuls onto greased cookie sheets.
Bake in preheated 375 degrees oven for 15-20 minutes or until edges look browned.
They’re delicious when they’re cooled, but even better when they’re warm!!