Almond Coconut Cookies

Making your own plant based milks saves on unwanted ingredients and packaging. With nut milks you are left with pulp that can be used for flour in many recipes. This recipe is adapted from beamingbaker.com. It is easy, tasty and uses up almond pulp. After making almond milk, I store the pulp in mason jars in the freezer. I will make these cookies in bulk and freeze. You can add lemon, vanilla or other flavoring to change it up. These are also great dehydrated instead of baked. Dehydrate at 115 for 8-12 hours checking for desired consistency.You can leave them a bit chewy or dehydrate longer for crispier cookie. Prior to dehydrating you may want to press and flatten the ball into a disc shape.

Ingredients

2 1/2 cups coconut flakes

1/2 cup almond pulp

1/4 cup solid coconut oil

1/2 cup pure maple syrup

dash of salt

Instructions

1) Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2) Add all ingredients to a food processor. Blend until thick and sticky and holding together well

3) Scoop balls on a teaspoon and firmly pack. Drop onto parchment paper leaving space for spreading during baking.

4) Bake for 12-16 minutes, until golden brown. Allow to cool 30 minutes. Enjoy!