Homemade nut milk is not only super easy to make but tastes better, has no weird ingredients, and is environmentally friendly! Here’s a recipe for basic nut milk AND chocolate chip cookies made from nut pulp!
Making your own nut milk is one of the best DIY things you can do for yourself…. In my opinion of course. It’s a really quick process, takes only a bit of forethought, is cost effective AND better for you than drinking anything you could purchase at the store. Here are just some of the benefits of making your own nut/seed milk.
+You can play with flavor options
+Add in adaptogens or spices
+Saves you money
+Produces less waste!
+Adjust sweetness to you liking
+Can use the leftover nut pulp in various ways
+More fresh than anything store bought
+Is fun and easy to make
+Sprouted (soaked) nuts make it easier for your body to digest
I don’t know about you, but for me, those were enough reasons to get me started making my nut milk at home. So here’s my BASIC nut milk recipe to get you started.
What Do You Need To Make Nut Milk?
- Nut milk bag: I have had this one for years!
- Reusable Container: This set of three is hands down the best milk, juice, water jar I have found. And these reusable plastic lids make storage and clean up easy!
Basic Nut Milk
This is a recipe for basic nut milk. It can easily be adapted to make 1/2 a batch if you don't consume that much nut milk. You can add different adaptogens or spices to make fun flavor combinations.
Nut milk will last about 3-4 days in the fridge.
- 1 cup nut of choice raw
- 3 1/2 cup filtered water
- 1 dash pink sea salt
- 1 tsp vanilla
Optional Add-in Suggestions
- 1 tsp cinammon
- 2-3 dates
- 1 tsp maca
- few drops stevia
- 1 tsp turmeric
- dash cardamom
- 1 tbsp cacao powder
In a bowl with filtered water, soak nuts in fridge overnight
Remove bowl of nuts from fridge, strain soaking water and rinse the nuts
Place nuts in Vitamix or blender, with 3 1/2 cups filtered water and any additional flavorings you want.
FOR BASIC UNSWEETENED NUT MILK USE:
1 tsp vanilla
dash of sea salt
Blend on high for 2 minutes
Pour the blended nuts and water into your nut milk bag and close the top ties. Over a bowl/large measuring cup (at least 4 cups) start to milk the nut mixture. I like to twist the bag and then slide my hand down from top to bottom of the twisted area and pressing down on the area with the milk.
Once all the milk has been pressed out of the bag, pour into milk jug or other container and store in fridge. Will keep for about 3-4 days.
Remove leftover nut pulp from nut milk bag and use in my Nut Pulp Energy Balls OR Nut Pulp Cookie Recipe!
Ways To Use Leftover Nut Pulp
Now that you’ve made your own nut milk, you might be wondering. Hey I’ve got this nut pulp leftover, is there anything I can do with it. WHY YES! There are several things you can do with that nut pulp! You can make almond flour by spreading thinly on a baking sheet and baking on 325 until it is very dry, then pulse in the blender/food processor. I have seen people make crackers from nut pulp but I have yet to try this. You can make my Nut Pulp Energy Balls or this cookie recipe right here. These cookies are actually pretty good for you with a high fiber content, good healthy fats, sprouted nuts from the nut milk, and super low in sugar!
Nut Pulp Chocolate Chip Ghee Cookies
gluten free, grain free, low carb, paleo, no refined sugar
These cookies are made from nut pulp leftover from homemade almond nut milk. In this recipe I use the leftover from my basic nut milk (almond, sea salt, vanilla, and a few drops stevia). The result is a delicious cookie with a delightfully chewy texture. I love to store these in the freezer!
- 1/4 cup ghee
- 3 tbsp dark maple syrup organic
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 cup coconut flour
- 2/3 cup leftover nut pulp
- 1/2 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 350 and line baking sheet with parchment paper
In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup
Add in the egg and vanilla and mix until well incorporated
Then add in all the dry ingredients and the nut pulp. Mix until a dough forms
Add in chocolate chips/chunks
Form into flat cookie sized discs and place onto prepared baking sheet
Bake at 350 for about 15-18 minutes or until slightly browned.
Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely
I use the entire amount of leftover nut pulp from my regular recipe of nut milk. I usually make almond milk because it's the most cost efficient and get about 2/3 cups of pulp leftover from 1 cup of nuts used to make the milk.
These cookies freeze very well!
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna
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