The perfect use of almond leftovers from the almond milk production.

Again, and again I am asked about what to do with the almond leftovers that remain after making almond milk. A very good question, because no one wants to throw away those beautiful and not exactly cheap organic almonds.

You can store the almond leftovers in the fridge for 2-3 days (because these almonds hold a lot of moisture, they spoil very quickly), or freeze them for a longer period of time and thaw before use. If one dries the almonds in the oven at a low temperature, they can last a few weeks. Then, you can use them like you would ground almonds. I like to use them for baking, for my own crispy granola, juicy muffins or for these almond-oats cookies.


  • 200g of almond leftovers from almond milk production
  • 300g oatmeal (preferably homemade)
  • 4 Tbsp of coconut oil
  • 4 Tbsp of agave syrup
  • 4 Tbsp carob powder
  • ½ tsp vanilla powder
  • 1 tsp honey gingerbread spice mixture or cinnamon
  • ½ tsp baking powder
  • pinch of salt


You can also use other nut remnants. These simple, delicious cookies can serve as an in-between snack, as a healthy snack for children or as a quick breakfast treat.


  1. Preheat the oven to 180 ° C on top / bottom heat.
  2. Add all the ingredients to a large bowl and mix well. Shape into round cookies with lightly damp hands. Bake for 20-30 minutes (depending on the size and thickness of the cookies).