Are you tired of throwing away almond milk pulp and feeling guilty about food waste? Get ready to transform your leftover almond milk byproduct into the most incredible, melt-in-your-mouth cookies you've ever tasted! These Vanilla Almond Sugar Cookies are not just a delicious treat, but a sustainable baking miracle that proves you can create something extraordinary from what most people would consider trash. With a perfect balance of sweet maple syrup, rich vanilla, and nutty almond undertones, these vegan cookies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup almond milk pulp
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the almond milk pulp, coconut flour, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt. Stir the ingredients together until a dough forms. The mixture should be thick but slightly sticky.
- If the dough is too dry, you can add a tablespoon of almond milk or water to reach the desired consistency. If it’s too wet, sprinkle in a bit more coconut flour until it holds together well.
- Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie, as they will spread slightly during baking.
- Once all the dough is shaped and placed on the baking sheet, gently flatten each cookie with the palm of your hand or the bottom of a glass to create a uniform thickness.
- Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking, as they can become dry.
- After baking, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Vanilla Almond Sugar Cookies as a delightful snack or dessert. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Moisture Matters: The key to perfect texture is getting the right dough consistency. If your mixture is too dry, add a tablespoon of almond milk; if too wet, sprinkle in extra coconut flour.
- Uniform Sizing: Use a cookie scoop or tablespoon to ensure all cookies are the same size, which guarantees even baking and consistent results.
- Flatten Gently: When pressing the cookies before baking, use a light touch to maintain a soft, tender texture.
- Watch Closely: These cookies can go from perfectly golden to over-baked quickly. Start checking at the 8-minute mark to prevent dryness.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. This helps them set and prevents breaking.
- Storage Hack: Store in an airtight container to maintain freshness for up to a week, though they're so delicious, they probably won't last that long!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 5g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
