• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Freshly Dafna

  • Home
  • RECIPES
  • ABOUT
  • CONTACT
  • instagram!
  • moonbird bakery

Nut Milk & Nut Pulp Cookies (paleo)

August 18, 2017 by Dafna

Jump to Recipe Print Recipe

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!

Is Making Your Own Nut Milk Worth It?

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!
Print

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. 

Ingredients

  • 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

Instructions

  1. In a bowl with filtered water, soak nuts in fridge overnight

  2. Remove bowl of nuts from fridge, strain soaking water and rinse the nuts

  3. 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

  4. 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. 

  5. 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. 

  6. 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!

Print

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!

freshlydafna.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper

  2. In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup

  3. Add in the egg and vanilla and mix until well incorporated

  4. Then add in all the dry ingredients and the nut pulp. Mix until a dough forms

  5. Add in chocolate chips/chunks

  6. Form into flat cookie sized discs and place onto prepared baking sheet

  7. Bake at 350 for about 15-18 minutes or until slightly browned. 

  8. Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely

Recipe Notes

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

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Filed Under: Cookies, Raw/No-Bake, Vegan Tagged With: chocolate, cookie, diy, ghee, gluten free, grain free, lactose free, low carb, low sugar, nut milk, nut pulp, paleo, refined sugar free, vegan Leave a Comment

Previous Post: « Tahini Banana Bread (paleo, naturally sweetened)
Next Post: Sugar Free Coconut Butter Cups and Sugar Sentivity (keto, paleo, vegan) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE!

Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

Search the Site!

Never Miss a New post: Get Fresh recipes right to your inbox!

You’ve been successfully subscribed to our newsletter!

Popular Recipes!

  • Apricot Pistachio Crumble Bars (paleo)
    Apricot Pistachio Crumble Bars (paleo)
  • Healthy Apricot Snack Cake (paleo, nut free)
    Healthy Apricot Snack Cake (paleo, nut free)
  • Peanut Butter Stuffed Brownie Cookies (paleo, easily nut free)
    Peanut Butter Stuffed Brownie Cookies (paleo, easily nut free)
  • Peanut Butter Banana Fudge Cups (paleo, easily nut free)
    Peanut Butter Banana Fudge Cups (paleo, easily nut free)

Copyright © 2023 Freshly Dafna

join the mailing list!

healthy baked goods comin’ in hot!

get the freshest recipes for all the
better-for-you treats delivered straight to your email
before it’s posted anywhere else!

enter your deets below:

You’ve been successfully subscribed to our newsletter!

(your info will never be sold or released, ever.)