Tahini Almond Pulp Cookies

Have you just made some fresh, homemade almond milk and now you’re looking for something to use the leftovers in? Well, look no further! These Tahini Almond Pulp Cookies are your answer!

They are easy and quick to make and don’t even need that many ingredients. They are naturally vegan, refined sugar-free and can be made gluten-free as well.

You can make them straight after you’ve made your milk or a few days afterwards—you can keep almond pulp in an airtight container in the fridge.

What you need to make these Tahini Almond Pulp Cookies

• almond pulp from 1L/1quart almond milk
• tahini
• maple syrup or honey
• flour (regular or gluten-free)
• baking powder (or use self-raising flour)
• salt and vanilla for flavouring

Substitutes

• gluten-free: I successfully made them with plain buckwheat flour once and I reckon any gluten-free flour blend will work in this recipe. I wouldn’t use almond or coconut flour as the dough probably won’t stick together.
• vegan: instead of honey, just use maple syrup or for less sweet cookies you can also substitute with brown rice syrup.
• Tahini: You can absolutely swap tahini with any nut or seed butter if you wish! You might also find that you won’t need as much honey or syrup (because tahini is rather bitter compared to nut butter).

How to make the cookies

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1. Preheat your oven to 180°C/350°F and line a baking sheet with parchment paper or what I prefer: a reusable silicone baking mat!
2. In a bowl, mix almond pulp, tahini, maple syrup/honey and vanilla until smooth and even.
3. Mix dry ingredients in another bowl OR what I simply do: Add flour on top first, then stir in baking powder and salt (saves you cleaning up that extra bowl). Now you can mix everything to a soft but firm dough. The dough should be firm enough to be able to roll it into balls. You might need to adjust the amount of flour depending on how wet your almond pulp has been.
4. Roll dough into small balls and place them onto the prepared baking tray. Press down with the palm of your hand or using a fork.
5. Bake tahini almond pulp cookies for about 12-15 minutes until lightly browned. They are soft cookies and won’t crisp up as much as you might be used to.

How long do these tahini almond pulp cookies keep?

I often take these cookies with me on my camping trips. As they don’t crumble, they are just great for on the road. I keep them either in an airtight container or a ziplock bag and usually, they sit next to me on the passenger seat.

Here in Australia, our cars can heat up like crazy in summer and yet, these tahini almond pulp cookies lasted me once for over a week. Surely, they went a bit softer but tasted just fine until I’ve finished them all.

Certainly, you may also keep them in the fridge and they might last you a bit longer. Or freeze them for several months!

How long does almond pulp last in the fridge?

If you don’t have the time to make something with the leftover almond pulp, you can also store it in the fridge in a clean, airtight container.

It should keep fresh for several days up to a week. If you need more time, simply freeze it and thaw it when you’re ready to make these cookies.

Almond pulp will smell off or sour when it has gone bad or it simply gets mouldy. So, simply smell it if you’re not sure if your almond pulp is still OK to use.

If it doesn’t smell, taste a few crumbs. Almond pulp doesn’t taste like much, maybe slightly nutty, but for sure not sour.

What else can you make with almond pulp?

Isn’t it a bit sad to just throw out almond pulp—even if it goes into the compost bin?

I mean sure, it doesn’t taste like much and it mightn’t be nutrient-rich because most of them are now in your almond milk, BUT it’s pure fibre. And fibre is, as we all know, great for our digestion!

A friend of mine makes a lot of almond milk because she drinks so much coffee. So, every 3-4 days she needs to make something with the leftover pulp because she also doesn’t want to waste it.

Lucky for her, there are so many ways to use it! You can simply add it to your muesli, porridge or smoothies.

Or if you feel up to it, make these bikkies, use it in bliss balls, make granola or feta cheese! There really is no limit. Get creative! If you need some inspiration, here are my other almond pulp recipes:

• 3 ingredients Peanut Butter Almond Pulp Cookies
• Coconut Almond Pulp Bliss Balls

To make almond flour, you can also dry almond pulp in the oven (or a dehydrator) at a low temperature (100°C/212°F) for about 1 hour! However, keep in mind, it’s a much finer and tasteless almond flour.

Can I use the pulp from other plant-based milk?

I’ve only made these cookies with almond pulp so far, but I’m sure any other nut pulp will work as well. I reckon coconut pulp could work but I haven’t tried it yet.

I don’t think any grain pulps (from oat, spelt or rice milk) will actually go well in this recipe. You usually don’t end up with a lot of leftovers and they won’t have the right texture for this tahini cookies.

Tahini Almond Pulp Cookies Recipe

📖 Recipe