Now that you’ve learned how to make homemade vanilla almond milk right in your own kitchen, use the leftover raw almond meal to make a batch of delicious cookies that are gluten free, dairy free and contain no refined sugar.
Some of you may be wondering what raw almond meal is and where do you get it? In case you didn’t catch my tutorial on how to make homemade almond milk, I mentioned that after you’ve “milked the nuts” there is an excess amount of raw almond meal (sometimes referred to as almond pulp) left over. This ‘meal’ is pure, raw and really good for us to consume. I had an abundance of almond meal and with the inspiration from Pressed Juicery’s book, “Juice,” I set out to make delicious, healthy cookies that I would have no guilt while eating!
Once the wet almond meal has been dehydrated for 3+ hours in the oven at 170°, place it in your food processor or dry Vitamix container to blend into a fine almond flour. This can be stored in an airtight container in the fridge until you’re ready to use it. These are incredibly easy to make and I often bake a batch on Sunday afternoons for the week ahead.
My secret ingredient to these yummy almond meal cookies is adding the quinoa crisps from Tone It Up. They add just a touch of a crispy crunch and you get the healthy benefits of quinoa in your cookies! I add these to my almond milk yogurt cups in the morning and toss them on top of my favorite loaded apple slices for an afternoon snack.
Back to the almond meal cookies that I can’t stop eating. I love to snack on one after a workout and then again as a late afternoon snack before dinner. I wouldn’t put it past me to toss back another cookie after dinner because there really isn’t anything unhealthy about them! So go ahead, indulge in baking a batch of these almond meal cookies and feel free to get creative with what ingredients you toss in the dough. Enjoy!