Gluten Free, Vegan Cookie Dough

It took me a while to get on the “make your own almond milk” bandwagon. I mean, lets face it, nuts are expensive…especially almonds! Then the whole process of blending and straining and storing it. I’ll admit, I was deterred. But once I made it myself, I never went back!

However, I was left with all that expensive pulp and I hate wasting things (my coworkers make sure to always use the duplex option — to print front and back, when printing). I felt bad throwing out the pulp, even if it was to my moms compost bin. There had to be something I could do with it! Luckily, this brilliant woman, The Detoxinista, had the same idea in mind and paved the way for all of us economical nut milk makers!

The answer? Cookie dough bites!

Hell yea! Milk and cookie dough? Thats a win-win in my book.

It is so easy too! You can kill two birds with one stone. Today I had the oven heating up while I was blending and straining. As I was straining the milk, I put the pulp in a glass baking dish, so as soon as the milking (lol) was done, I just popped that in the oven and BAM!

Disclaimer: After reading this recipe, you will officially have no reason to EVER throw out your almond milk pulp again!

Cookie Dough Bites

1 cup nut milk pulp

2 tbsp nut or seed butter

2 tsp coconut oil

capful of vanilla extract

2 pinches Himalayan sea salt

2 tbsp sweetener of your choice (stevia, maple syrup, raw honey, raw coconut crystals…etc)

Directions:

1. Dry your pulp.  I put mine in the oven at 300 for an 30 minutes. It was barely damp when I took it out.

2. Mix in remaining ingredients. I used my hand to knead everything, and also tasted as I went. Add more of any ingredient if needed.

3. Shape how you like, this dough was very similar to actual cookie dough! If you are patient enough, you could freeze and then eat. But who is patient enough for food in this day and age? 🙂

This picture shows my snickerdoodle flavor, but I made a chocolate chip batch as well.

cookiedoughbite1

They are incredibly tasty and surprisingly light! Some variations I plan to make in the future are peanut butter, chocolate dipped, coconut crusted with chocolate (like a samoa)…the possibilities are endless.

cookiedoughbite2

My ghetto phone pictures don’t do them justice. Make these now!

cookiedoughbite3Eat me!

And I figured I would end this nutty post with a happy 4th of July from my nutty nutsack friend, the squirrel! (found him eating breakfast upside down today).

IMG_20130703_121617

🙂