No Cookies For You! Almond Pistachio “Cookies”


Last night after making some almond milk I figured it was time to put the excess nut pulp in my fridge to work. Since I had pistachio pulp from this weeks pistachio milk (OMG SO GOOD! ) I figured I could swing together some Almond-Pistachio Oatmeal cookies. No biggie, sounded simple and easy. So I combined 3/4 cup of almond pulp and 3/4 cup pistachio pulp, 8 pitted dates and a 1/4 cup of oatmeal with a little dab of vanilla. As you can see from my blender pic above either the ingredients were either too dry or my blender is not strong enough. So I added my fresh made almond milk a 1/4 cup at a time until the blender could actually process the mixture, about 1 cup in total. Unfortunately I added a tad too much almond milk because my “dough” was liquidy. I figured what the heck might as well try to cook them! I tested the dough to see if it needed any more sweetener and it tasted pretty good so I loaded them onto my cooking sheet.  


I figured that if I cooked them twice as long at 350 they might turn out alright,  even I tried to get fancy with the fork imprints. I checked the cookies at 15 mins and they were still doughy so I let them cook for another 25 mins, checking every 8 mins or so. It just wasn’t working out, but finally when the top was crispy enough I took them out to see if I could let them cool and turn out ok.  I let them cool for 10 mins and then tried to peel them off… Houston we have a problem!



They were stuck! Oh well I scraped off the top for a taste test. Very hippie tasting I have to say. A nice toasted nut and oatmeal taste slightly sweetened with the dates. Too bad they were still gooey inside. I guess I might have to move up my purchase date of the Vitamixer.  With a better blender and much less almond milk these would work great. Or you could dehydrate the same recipe I followed if your like me and not lucky enough to own the God of mixers.  


Man I was really craving a cookie! Oh well, I folded up the aluminium non-stick (yea right) foil and tossed it in the trash. Afterward cleaning up I settled in with my honey on the couch to watch last nights Olympic coverage. At least from last nights cooking adventure I had fresh almond milk for breakfast today.  Also do dates creep anyone else out? I think I had night mares last night of bugs because of them! YUCK!

 Incase your interested in the failed recipe or want to try it out in your dehydrator here goes:

3/4 Cup Almond Pulp

3/4 Cup Pistachio Pulp

8 Pitted Dates (I used Medjool)

1/4 Cup Oatmeal

1 Tablespoon Vanilla

1 Cup Almond milk (adding as much as needed)

Blend everything together in your blender adding 1/4 cup almond milk at a time until the consistency is dough like. Scoop out on to cookie sheet and bake in oven at 350 degrees checking every 8-10 mins for about 30 minutes. Try some Pam on the cookie sheet to see if that prevents the sticking. Let me know how yours turn out. Next time I build up enough almond milk pulp I’ll try them again!

If you don’t have time to make your own almond milk check out the giveaway over at Almond Breeze Unsweetened Vanilla is my go too alternative to homemade almond milk.

Tonight I’m making up the 7 mile training run that I missed on Wednesday. This weekend is going to be a busy but a good one. I’m into week 5 of marathon training for the Atlantic City Marathon with a long training run of 15 miles this week. I hope to have a much more consistent pace with limited stops. Also this weekend is something I’ve been waiting to do/see for a long time! The NYC Ironman! I’ll be volunteering at the finish line in hopes to get inspired to do one someday! CAN. NOT. WAIT!!!

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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