Pulp Pantry

Zero Food Waste: Use Almond Pulp for Milk and Cookies

Zero Food Waste: Use Almond Pulp for Milk and Cookies

Ahhhh the powers of Instagram.

We came across Golubka Kitchen's creative recipes for turning almond pulp into something better and were again inspired by the ingenuity and deliciousness of what this duo has created. Based in Florida, alllll the way on the opposite side of the U.S. for us! Check them out online or on Instagram.

Below we'll be sharing a favorite recipe for how you can turn almond pulp from home into delicious cookies. Using the full almond. Genius!

Vegetarian, gluten-free, healthy almond pulp cookies to reduce food waste

“Milk and cookies, cookies and milk – no matter which order you prefer, the pairing remains flawless. In the case of these almond pulp cookies and almond milk, the two are truly inseparable, as they both come from one main ingredient – the almond – and both carry all of the nut’s nutritional goodness. What you end up with is a nostalgic, comforting, and tasty snack that is much healthier than the original.”


Recipes from Golubka Kitchen

Almond Milk

(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)

Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.

Almond Cookies

  • Pulp from the almond milk
  • 1 tablespoon raw honey
  • 3-4 tablespoons raw agave nectar
  • 2 tablespoons coconut oil (Once a Villain, Coconut Oil Charms the Health Food World - New York Times)
  • 2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
  • 4 tablespoons mesquite powder
  • 2 tablespoons maca powder
  • 6 dates – pitted


(The possibilities here are endless)

Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.

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