My favorite part of cooking healthy, is that nothing ever goes to waste; what’s left from one recipe can always benefit another. Indeed, after making my favorite homemade almond milk, I use the leftover almond pulp for these delicious vegan cookies!
This recipe is super easy, healthy, and is FODMAP-free. Your taste buds and your waistline are both going to be happy!
Attention! These cookies are quite crumbly, so handle them carefully and above all let them cool down fully before transferring them!
They will keep fresh in a sealed container for about 5 days, and they also freeze very well.