Almond Milk and Almond Pulp Cookies

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Almond Milk and Almond Pulp Cookies

Milk and cookies, cookies and milk – no matter which order you prefer, the pairing remains flawless. In the case of these almond pulp cookies and almond milk, the two are truly inseparable, as they both come from one main ingredient – the almond – and both carry all of the nut’s nutritional goodness. What you end up with is a nostalgic, comforting, and tasty snack that is much healthier than the original.

The preparation is quite quick and simple. The recipe is customizable, so you can get creative and come up with a filling to satisfy your personal cravings.


It’s also possible to use other nuts – we’ve tried Brazil nuts with the same ingredient proportions and they turned out beautifully.

Ever since their mandatory pasteurization in California, raw almonds are difficult to find. (I even found a petition against the law). Of course, this treat will be at its best when made of truly raw, in season nuts.


Almond Milk


2 cups almonds – soaked overnight
6 cups water
4 dates – pitted
2 tablespoons agave
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod
(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)

Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.

Almond Cookies


pulp from the almond milk
1 tablespoon raw honey
3-4 tablespoons raw agave nectar
2 tablespoons coconut oil
2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
4 tablespoons mesquite powder
2 tablespoons maca powder
6 dates – pitted

Fillings
dried mango
freeze dried sour cherries
pistachios and 2-3 tablespoons raw cacao powder
(The possibilities here are endless)

Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (21)

See what other home cooks are saying about this recipe

H

Homecook

Hi, is there a substitute for mesquite powder? It’s hard to source in Europe – websites say that sale of it has been banned by EU!

A

Angie

Hey Anya: I had been eyeing this recipe for a couple weeks now, and I finally had the chance to make it. As good as they came out, they look nothing like yours! I’m new to raw cooking, so I’m not sure if there is anything I missed. I omitted the mesquite and maca powder because I didn’t have those in my pantry, I used honey instead of agave, and used coconut oil instead of coconut butter. The “dough” was very crumbly when I was shaping the cookies, but they hardened after I put them in the fridge. Because of the almond pulp, they are much lighter in color than the ones shown in the pictures, and they don’t quite have the consistency of a cookie. Any advice? Do you know what I might be doing wrong?

V

Viktor

We are an entire flmiay trying to be gluten, sugar & soy free for many reasons. We thought we would never be able to have cookies again, then I stumbled on this site. My kids and I just made these this morning. They are amazing!! Next time we will try with Stevia.

A

Anonymous

New to raw prep…and curious..what can be done with the almond pulp after making the milk, that does not require any sugar…cant use agave, no sugar or dates…can I make a cheese like substitute for kale leaves?? I’m in need of ideas.. thanks

G

Golubka

Zhenya: That’s great. Here’s a delicious shake to make out of the almond milk. Blend 1 1/2 cups milk, 1 1/2 cups strawberries, 2 tablespoons raw cacao nibs, 2 teaspoons vanilla extract, 1/4 cup raw agave nectar. It’s divine. Susanna: That’s so great! Glad you enjoyed them. Gojis are a good idea.

S

Susanna Eduini

I followed your cookies’ recipe, I added some gojis to the dough :D …yum!

Z

Zhenya

Anya, I made almond milk and cookies !!!!! Awesome!!!!

G

Golubka

Heather: That’s a spot on description :) and thanks very much!

H

heather

oh those look divine. chubby yet dainty — my kind of cookie! you have a great eye for photography, too. cheers, *heather*

G

Golubka

Joanna: So glad you find the recipe useful :) Melinda: It’s such a characteristic childhood treat & thank you! Seano: Thank you! Nelly: Thanks so so much, it means the world! Zhenya: Hope you like :) Kara: Great! & thanks so much! Ernko: Thank you, glad you like our rambles. Elizabeth: SO glad you can use this recipe! Jennifurla: Thank you! Catherine: Thanks very much :)

C

Catherine Lowe

have.. have

C

Catherine Lowe

You gals has rocked it yet again!!! Love :)

J

Jennifurla

Oh wow, these look utterly fantastic

E

Elizabeth

I have a freezer full of almond pulp. Thank you, thank you, thank you. I will be making raw cookies for my 5 precious ones this weekend. Peace and Raw Health, Elizabeth

E

Ernko

I’m not sure which I find more appealing; the recipes, the pictures or the incredibly descriptive and captivating writing. Your narrations of how and why you came up with certain dishes and ideas and the influences and childhood memories from Russia are fascinating.

K

Kara Lamb

I made raw cookies just last night (well I started them two days ago, but they were ready last night!) :) Do you ever make anything that doesn’t look simply divine!? :) :)

Z

Zhenya

I am going to make it!!!! Looks awesome!!!

N

Nelly

wow!!!! i could stare at this blog forever…it’s that beautiful!!! beautiful recipes!!! definitely need to make myself almond milk and cookies…thanks for the fabulous recipes!

S

Seano Sous Chef

Wow, an incredibly original twist on a timeless and universal dessert. Great mouth watering shots…I think my tongue is doing back flips!

M

Melinda

you have no idea how hungry this made me :-) milk & cookies reminds me of being a kid!

J

Joanna

I really enjoy the styling here! I love making nut milk and always on a lookout for what to do with the leftovers, so thanks for sharing the recipe!