Vegan {Leftover} Almond Meal Cookie Recipe

Happy Friday everyone! About a month ago, I wrote a post on how to make your own homemade almond milk. When we were/are on the Whole30 program, dairy is not allowed and even the store-bought unsweetened almond milk contains all sorts of artificial ingredients- hence why I decided to make my own.

What I didn’t include in the post was what I did with the leftover almond meal! Yes, I did something with it. Almonds are expensive and I hate wasting anything (ask my husband) so I decided to take a crack at making some leftover almond meal cookies. Look at them- they’re cute, little, baby cookies!



This recipe is very simple and you could modify it multiple ways for various outcomes. You could even remove the whole wheat flour and use more almond meal to make it gluten-free. Almond meal, also known as almond pulp, is naturally gluten-free (note: this recipe is not gluten-free), low in carbs and is a great alternative to regular flour in most recipes. Although this recipe isn’t Whole 30 approved, it is vegan.

Some other ideas for ways to use your leftover almond meal are in; pancakes, muffins, pizza crust, crust of bars or other sweet treats,  cakes and quick bread. So, read on to see how you can use that leftover almond meal to make some yummy cookies!

Vegan {Leftover} Almond Meal Cookie Recipe

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: Makes approximately 20 cookies
  • Difficulty: medium


  • 2 cups Almond Meal
  • 1/2 cup Whole Wheat Flour
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Agave Syrup
  • 3 tablespoons Unrefined Coconut Oil
  • 1/4 teaspoon Sea Salt
  • 1 tablespoon Vanilla Extract


  1. If you haven’t created the almond meal yet, remove all of the liquid from the cheese cloth or strainer of choice and then spread the almond meal onto a baking sheet.



  4. Once the almond meal is placed on the baking sheet. Bake in the oven at 250 degrees for about an hour or until the almond meal is dehydrated. You can also leave the oven door cracked if you want. Once the almond meal is dry, you are ready to make your almond meal cookies.

  5. Mix all of the above listed ingredients together in a bowl and then roll the dough into one large ball.

  6. Next, place parchment paper underneath and on top of the ball prior to rolling it out. This will help to keep the dough from sticking to the rolling pin.

  7. Once the dough mixture is rolled out, begin cutting out the cookies with a cookie cutter of your choice. I used a shortbread circle cutter for mine to keep it simple.

  8. Once they are cut, place them onto a baking sheet. Note: be very careful when transferring them onto the baking sheet. I used a small metal spatula when moving them. Mine were a bit fragile due to the consistency of the dough. You could make them as small or large and as thick or thin as you like.

  9. Place them in the over at 325 degrees and let them bake for approximately 10 minutes or until they are as done as you want them.




  13. And there you have it!Enjoy these yummy little cookies for a sweet treat after making your homemade almond milk. Stay Fit & Eat Delicious!


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Comments: 2

  1. Jenny February 5, 2013 at 6:50 am

    I made my first homemade almond milk this morning and want to use the almond meal for something! The cookies sound great… I was just wondering if you thought I could use unsweetened apple sauce instead of the coconut oil (which I do not have). I use a lot of The Happy Herbivore’s recipes and she always uses applesauce (and I think it is replacing the oil). Just thought I would ask what you thought before I did it. I plan to keep making my own almond milk, so I will be trying all kinds of recipes with the meal:)


    • Ashley Fleming February 5, 2013 at 12:54 pm

      Hi Jenny! I’m glad your experience with making almond milk was a positive one! I think you could use applesause- I see it in recipes as a substitute for oil all the time so I don’t see why it wouldn’t work. Let me know how it goes if you try it!