I was making almond milk the other day and was appalled by the sheer amount of almond meal that I had to throw out. I for one, am quite fond of almonds and would not tolerate the waste, in fact I have never been one who supports food waste. So I mixed some ingredients together, and it came out quite well!

I’m a lazy girl and I dislike washing up, complicated processes and all the rest of it. So this is my ideal lazy dish. It helps that it does not need any frills or additional ingredients to make it taste good either.


Almond cookies

By March 5, 2016

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes
  • Yield : 10 cookies



  1. Mix all the ingredients together until it forms a thick, wet dough. If the dough does not stick together, add more oil or butter.
  2. Make small balls and flatten them so as to form cookies to the thickness you desire.
  3. Line a baking tray with parchment paper, oil it well so as to avoid sticking.
  4. Bake until the cookies have slightly browned or turned a golden colour.


For an impromptu  attempt, the result is pretty darn terrific!

Crunchy, crumbly golden cookies tasting of nut caramel treacle and salt, dotted with plump and roasted raisins. The texture is crumbly and scrumptious, the taste sweet and nutty. Once in a while you encounter a plump, juicy raisin and when you bite into it, the raisin explodes in your mouth squirting sweet-tartness all over the crumbly cookie granules coating your mouth. With a crisp outside and a moist and succulent middle, these lovely cookies provide for a healthy, vegan and gluten-free snack.


Of course I used the discards from almond milk to make this, you can use regular almond meal for this and it will be even more delicious.

I’m trying to keep off the fats and the sugar these days so this is an ideal snack time option for me. It’s bad enough that we are exposed to toxins every day of our lives. When we can choose what we put in our bodies, why opt for garbage?


Cooking tips

  • The cookie tends to be very crumbly since the almond will not be ground to a fine flour. If you find it hard to manage, you can add in about 3 tablespoons of plain flour into it and you will be fine.
  • Adjust the sweetness to your liking. This is relatively less sweet than most would like.
  • You can replace the raisins with chocolate chips too. I imagine that this would make a lovely combo.
  • You really are the mistress/master of your own baking. Bake it for longer for a crispier cookie, bake it less longer for a wet and moist one. Really, it’s totally your call.