Almond meal cookies

16 June, 2016

When I first started to make my own almond milk, I wanted to find a way to use up the leftover pulp from the nuts and these cookies are the perfect solution, as they require just the amount which is left over.  I dehydrate the almond pulp by spreading it on a baking tray and baking it at 150 C for 10-15 minutes before using in place of standard almond meal or almond flour. What’s the difference you might ask?  Almond meal is usually coarser and incorporates the skins of the nuts, while almond flour tends to be made from blanched almonds, which are then finely ground.  If you are using dehydrated almond pulp, you might need to bake the cookies for 5 minutes longer than if using almond flour, as they take a little longer to develop a crust.  Overall, these cookies are very soft, so don’t expect a crunchy biscuit experience!

Almond meal cookies


  • 140 Grams
    Almond meal
  • 30 Grams
    Dark chocolate chips
  • 40 Grams
    Shredded coconut
  • 1/2 Teaspoon
    Baking powder
  • 70 Grams
    Muscovado sugar
  • 1
  • 3 Tablespoons
    Coconut oil, melted
  • 1/2 Teaspoon
    Vanilla extract


  1. In a large mixing bowl, stir together the almond meal, dark chocolate chips, coconut, baking powder and sugar.

  2. In a separate bowl, beat the egg until it has doubled in volume, then whisk in the coconut oil and vanilla extract.

  3. Add the wet ingredients to the dry and mix until just combined. Chill in the fridge for at least 30 minutes, or even overnight.

  4. Shape the dough into 3cm balls and place on a baking sheet, lined with baking parchment, leaving a 5cm gap between them. Press down on each ball to flatten slightly.

  5. Bake for 7-10 minutes at 190 C, until the edges begin to brown (if you are using dehydrated almond pulp, you might need to cook for an additional 5 minutes, but keep an eye on them).

Nutrition: I keep the sugar content of these cookies fairly low and use dark chocolate chips for a dairy-free treat.


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