Almond Pulp Blender Cookies

Almond Pulp Blender Cookies recipe

If you’ve been cooking with me in quarantine, then you’ve been loving your Nama Well juicer too. Which means, you’ve also been making heaps of almond milk. Pro tip, add a bit of cinnamon to your almond milk to really elevate the experience.

If that’s the case, then I hope you’ve been saving all that beautiful almond pulp! Because we’re going to have some fun playing with it for the next few weeks.

This recipe was a “I need to use what I have and see what happens” kinda thing. And, hey- it worked! I mean, don’t get me wrong- it’s nothing fancy. But it is delicious (and nutritious!), nonetheless. What more could you want in a breakfast cookie?

Almond Pulp Blender Cookies

First things first, you’ll want to make sure you have a decent blender or food processor for this concoction. You know my go-to is always the Vitamix, but if that’s out of your price range, just make sure you have something with a strong blade. 

Next up, make sure you have leftover almond pulp (or any kind of nut pulp, really) before you get started. Almond pulp naturally occurs when you’re making homemade almond milk in your Namawell. Make sure it’s dried almond pulp, rather than soggy.

Now, get ready for a protein packed, gluten free almond cookie delight!


2 cups almond pulp

3 Tablespoon applesauce (click here to make your own)

1/2 cup almond milk (click here to make your own)

½ cup Cacao nibs (you can sub these for dark chocolate chips)

1 teaspoon Organic vanilla extract (no added sugar)

1 Tablespoon Baking powder



Sea salt

Optional additives:

Dark chocolate chips

Chia seeds

Nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)

Dash (like no more than 1 tablespoon) of coconut oil for extra healthy fats

Maple syrup for added sweetness


SHOCKER: I didn’t measure how much of the mixture I used for each cookie. But just so you know, these measurements gave me 10 full-size cookies.

1. Preheat the oven to 350 F.

2. Add the almond pulp, 3 Tablespoon applesauce, 1/2 cup almond milk, 1 teaspoon vanilla extract & 1 teaspoon baking powder into a food processor or blender.

3. Add cinnamon and nutmeg to your liking. I like to go heavy with cinnamon, and light with nutmeg. Add a sprinkle of sea salt afterwards.

4. In the Vitamix, blend on low speed until mixture is quite sticky. You can keep it as chunky or creamy as you like it, so long as it’s sticky.

5. Add the contents from the Vitamix into a large mixing bowl, and fold in the cacao nibs or chocolate chips to your liking.

6. Put parchment paper on a baking sheet. Once the sheet with parchment paper is ready, add cookies to the size of your linking. Mine were about as big as the palm of my hand.

8. I cooked mine for 20 mins. But if you make bigger cookies, you’ll probably need to cook them for longer.

9. Let them cook, and enjoy when they’re still warm!

Uses For Almond Pulp

Okay, so either you’re not sold on this cookie. Or, you have so much leftover pulp, you need to know other uses for it. Either way, I got you. There’s quite a few almond pulp recipe options to choose from here.


Adding nut pulp to any granola recipe is a great way to use nut pulp, and add a little extra protein and healthy fats to your granola mixture.

Almond Flour

Make sure the almond pulp is fully dry, and then pulse in the Vitamix until it forms flour. If it’s still wet, and if you blend it at a high speed, you’ll make more of an almond butter than an almond flour. You can use almond flour for all sorts of gluten free recipes when baking.

Morning Parfait

One of our favorite simple morning snacks around here is coconut yogurt, sprinkled with cinnamon, topped with homemade granola, and fresh berries. You can add more protein to that recipe with a sprinkle of raw almond pulp mixed in with the yogurt. 

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