nut tea cookies
I’m a Scorpio. That means I tend to become very passionate about things. So much so that when I decide I’m going to do something, I do it all the way. When I fall in love, I fall hard. When I go raw, I go all the way. And when I make nut mylk, I save all the pulp. I don’t know why. Every once in awhile I actually get around to using some but I mostly just keep it in large bags in the freezer, hoping that one day I’ll have a really special recipe that calls for year old, frozen nut pulp.
I recently made nut mylk and I saved the pulp, as usual. This time, though, I vowed to use it within a few days on something spectacular. And so these cookies were born. 
Cinnamon Tea Time Cookies:
a recipe
nut mylk pulp, from 2 cups of nuts
1 cup dates, soaked in warm water
3-4 T maple syrup (non raw)
1-2 T cinnamon
1 t vanilla
1 T coconut oil (optional, helps to bind)

Place everything in a food processor and process until a dough forms. Using a measuring spoon, measure out 2 Tablespoons per cookie and press into a cookie cutter. Line your Teflex liners and dehydrate at 104 degrees for 4-5 hours. Flip onto a mesh liner and peel the liner off and then dehydrate overnight, or 8-10 hours until firm and almost crispy.
This cookie has a very mild flavor so if you’re serving as is then feel free to up the cinnamon, vanilla, or even adding a little bit of sumtin’-sumtin’ …
Chocolate Frosting:
a recipe
1/4 cup maple syrup (non raw)
1/4 cup cacao powder
3 T coconut oil
Play with the ratio but mix your ingredients in a bowl until smooth. Frost your cookies and either set in the fridge to set or eat immediately. I ate mine immediately. You can also dust your cookies with cacao powder and cinnamon. YUM.

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  1. I really want to try making these cookies and I happen to have a bunch of hazelnut mylk pulp. I was wondering if you used the pulp still a little wet from making the mylk or if you dried the pulp and made a flour? Thank you!!!

  2. I didn't dry my pulp out when I made these, though I think that'd be a great step. The flavor for these were delicious but the texture really depends largely on how much dehydrator time you have. That being said, if you make the cookies with wet pulp and leave them in the dehydrator until dry, then I think the end result will be similar!

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