Nut Milk Pulp Cookies

I love how these cookies took on a blue-tint because of the black sesame seeds. They make it more fun to eat! Honestly, I was doubting that a cookie made with pulp could be delicious — but these are one of my favorites! When I was in the middle of making these I had some friends stopping by to grab something and I would usually send them home with some cookies, but since I didn’t think they were going to be good I didn't dare. WHELP, turned out to be a blessing for us. ha! DJ easily eats 5 cookies in a sitting, he was very happy he didn't have to share.

There are some great recipes and tips out there on the inter-webs for ways to store your pulp and use it later! I’m a newbie at this though, so that info for you I do not have right now in my brain haha. I am just stepping into the making-my-own-nut-milk game, so I’m sure as time goes on I’ll have some better tips for you! But for now, make this Pumpkin Black Sesame Milk — and after, make these cookies and some granola!

NUT MILK PULP COOKIES

  • 1 cup nut milk pulp

  • 1 cup Bobs Redmill Gluten Free All Purpose Flour (or regular all purpose flour)

  • 3/4 cup sugar

  • 3/4 cup vegan butter

  • 2 T. almond butter

  • 3 tsp. baking powder

  • 1 tsp. salt

  • 1 tsp. almond extract

  • 1/2 tsp. cinnamon

  • Vegan chocolate chips to top

  1. Preheat oven to 350 degrees. Prepare 2 baking sheets and line with parchment paper.

  2. Cream together vegan butter and sugar in a stand mixer.

  3. Once butter and sugar are creamed together, add all the ingredients except the chocolate chips, mix together until just combined.

  4. Shape cookies by making 1 T. sized amount into a ball, place on prepared baking sheet and add a few chocolate chips to the top of each cookie. (My OCD kicked in and I did exactly 5 on each cookie…haha).

  5. Place in oven for 15-20 minutes.

  6. Remove from oven and let sit on baking sheet for 5 minutes. Remove from baking sheets and allow to completely cool on a wood cutting board.

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Nut Milk Pulp Granola

Making homemade alternative milks may quickly becoming one of my favorite things. It’s SO much fun to see be a part of every step of the process! And might I say….pretty darn delicious! Also…I get why they call it MILK now. When you put it in the nut-milk bag it’s literally like you are milking a cow. Haha!

Earlier this week I made my first Pumpkin Black SesameSeed Nut Milk. It was amaaaazing and looked like chocolate milk! My husband and I sipped it on the front porch in the morning sun… dreamy.

When you make nut milks, don’t let the pulp go to waste! There are still some goooood things in there you’ll miss out on! We made a batch of homemade granola AND homemade cookies using the pulp! #winning

Everything I used to make this granola I had on hand, but if you have a different kinds of nuts or sweeteners, throw er’ in there too/instead!

Basically, homemade granola is the easiest thing on the planet. Don’t be skuuuurd! If you have some variety of nuts or some other spices you want to try…go ahead and spice it up! (See what I did there?)

NUT MILK PULP GRANOLA

  • 2 cups nut milk pulp 

  • 1 cup pumpkin seeds

  • 2 cups oats 

  • 2 tsp cinnamon 

  • 1/3 cup melted coconut oil 

  • 1/2 cup pure maple syrup

  • About 1/3 cup chocolate chips 

  1. Melt the coconut milk in a sauce pan over low heat. Remove from heat and let cool. Preheat oven to 325 degrees and line a baking sheet with parchment paper.

  2. Mix all dry ingredients together in a bowl.

  3. Pour the maple syrup into the cooled sauce pan. Pour wet ingredients over dry until it is all covered.

  4. Pour the mixture onto the prepared baking sheet and spread out evenly.

  5. Bake for 35-40 minute s, mixing half way.

  6. Once cooled, add the chocolate chips and store in airtight container for 2 weeks.

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