Paleo / Recipes

Paleo Gingerbread Almond Pulp Cookies

If you have ever made homemade almond milk, you know the struggle of trying not to let all those expensive almonds go to waste! Seriously, who can throw away so much money?? Almonds are expensive and I like to get my money’s worth. I love finding ways to reduce food waste and these paleo gingerbread almond pulp cookies are my new favorite way!

I made them gingerbread flavored but you could easily just use cinnamon to give them a less ginger flavor. Although, if you don’t like gingerbread flavored cookies… who are you?! Haha kidding kidding- to each their own!

I made almond milk a few days ago and saved the pulp from the almonds in the fridge. If you haven’t made homemade almond milk before, you just need almonds, a blender, and a nut milk bag! Two days later, I whipped up these babies with the leftovers! These cookies are not only paleo but also vegan and refined sugar free. And the cookies had the best texture- soft but they didn’t fall apart like some vegan cookies tend to do without the egg to hold them together.

They get some natural sweetness from bananas and coconut sugar. They aren’t incredibly sweet so you can easily add more if you like your cookies sweeter.

I am obsessed with all things gingerbread right now (like my Gingerbread Baked Oats). I’d never cooked with ginger before this holiday season and now I am in love. It gives baked goods the BEST flavor. Cinnamon used to be my go to but it has now been replaced with ginger haha.

These cookies only took 15 mins to bake which is another great thing about cookies: you don’t have to anxiously wait for them to be done. Compared to other desserts, they are made in no time. I haven’t tried these as no bake but I think they’d be great that way too!

Hope you enjoy guys and happy Sunday!!



almond pulp paleo cookies on a white plate

Paleo Gingerbread Almond Pulp Cookies

Paleo, gluten free, vegan almond pulp cookies. Spiced with a gingerbread flavor!

almond pulp paleo cookies on a white plate


1 cup packed almond pulp

1 banana

1/2 cup almond butter

1 tbsp cinnamon

1/4 cup coconut sugar

1 tsp nutmeg

1 tsp ginger


  1. Preheat oven to 350F
  2. Combine the pulp, almond butter, and mashed banana into a bowl and mix together
  3. Add in the cinnamon, nutmeg, ginger, and coconut sugar
  4. Mix it all together and form into cookies
  5. Line a pan with a silicone baking sheet or spray a pan with nonstick spray
  6. Bake for 15 minutes
  7. Makes 16-18 small cookies