I purchased an Almond Cow plant milk maker about six months ago. I have been making my own nut, seed, or grain milks almost every day since then. One of the big draws in making your own is you have the pulp left to use in other things. that is what I’ve been having a problem with. I find it gritty, and just not palatable. I put it in pancakes, figuring to boost the protein content, and they just stuck to the griddle. Yes, I greased it! I tried it with fruit on top as advertised for a nutritious breakfast bowl. I couldn’t even swallow it, it was just not palatable to me. So I’ve been throwing it away. I really don’t like to waste food, especially since these ingredients are not cheap, but I just couldn’t use it.
The other thing I was having problem with was coconut milk. I love coconut! Finally, I tried coconut creamer, using a full cup of coconut flakes and only 500ml of warm water. I haven’t really liked the way coconut milk comes out, it always seems really watery to me compared to the other types of milk like almond, cashew or oat. So I figured I’d try the creamer as I like to use it in my tea. It came out good, and I had this awesome, fragrant bright white coconut pulp left over. I just couldn’t thrown it out, so I thought long and hard about what I could do with it. I researched possibilities, and finally came up with these yummy cookies. They have all the flavors of Almond Joy candy bars, but with a little less guilt! And these are vegan!
These cookies came out a little crunchy on the edges, and soft in the middle and full of coconut flavor. The coconut meal cooked right in, so they didn’t have any grit. I used mostly whole grain flour, flax meal and coconut oil, so they’re almost good for you too!
3/4cupCoconut PulpUse what is left from making one batch of coconut milk
1tspVanilla or Almond Extract
1 1/2cupswhole wheat flourI used 1 cup WW flour and 1/2 cup All Purpose Flour
1/2cupOat FlourGrind oats in a blender to make flour
1/2tspCream of Tartaroptional, helps to make cookies crispier.
1cupSliced AlmondsSubstitute other nuts if you like
1/2cupDark Chocolate Chips
1/2cupUnsweetened Coconut Flakesoptional
Preheat oven to 375F. Line cookie sheet with parchment, or lightly oil.
In measuring cup, add plant milk and flax seed. Mix and let sit for 5 minutes while you gather the remaining ingredients.
Add oils, sugar, pulp and vanilla extract to large mixing bowl and mix. It will be lumpy depending on how warm it is in your house. It's okay, it'll all come together when you add the dry ingredients. Mix in flax seed mixture.
Add in remaining ingredients. Just dump everything into the bowl in order shown. Mix until no flour remains to be seen and mixture is well incorporated.
Drop by large spoonfuls onto cookie sheet about 1 inch apart. Bake for 13-15 minutes until brown on the edges.
Cool on baking sheet 5 minutes before moving to rack to finish cooling.
Store in loosely covered container at room temperature for up to 3 days.
You can use any mixture of flour that you like. I haven't tried gluten free because I don't have to watch that, but I'm sure you could substitute a gluten free baking mix for all the dry ingredients except the nuts and chocolate bits. If you don't like almonds, use walnuts or pecans. I found this to be a really good use for the coconut pulp, but you could use any nut milk pulp in this recipe with really good results.