Breakfast Banana Bread Cookies

While I do love my homemade almond milk, I know that with each batch I risk being left with a substantial helping of leftover almond pulp. I toss it in a container in the fridge, and usually then give it a periodic whiff to ensure it still smells okay, dreaming of the day I’ll use it for facial scrub or make crackers or find a catch-all use for my scraps… and then eventually, it kinda smells like nail polish remover and I solemnly scrape it into the compost heap, resigning another loss. Those poor almonds.


In a last-dash effort to prove the hero, saving my almond pulp from decades of decomposition, I scraped a batch into the food processor and followed it with other things that sounded yummy, or at least palatable, like ripe bananas (those old ones you’d freeze or save for banana bread anyway), nuts, seeds, and some superfoods. (I will also add this occurred past 1 a.m., thus proving that even zombies can make these cookies. Or generally really tired people.)

And I’ve gotta be honest, I kinda saved the day here. These¬†healthy¬†cookies are a superhero, superfood success.

Meet my new second breakfast.

Breakfast Banana Bread Cookies (can be raw, vegan, added sugar-free, soy-free, gluten-free)


1 cup almond pulp

3 ripe bananas

1/4 cup crushed walnuts

1/4 cup sesame seeds

1/4 cup pumpkin seeds

1 tbsp each hemp seeds, sprouted flax, chia seed, maca (or whatever you have on hand ie. salba, bee pollen, etc.)

1/4 cup goji berries

1/4 cup cacao nibs

1/4 cup crushed walnuts

1/4 cup sliced almonds


Turn oven on to 150. Place all ingredients up to hemp seeds in food processor and pulse until desired consistency is reached. Transfer from food processor to bowl and stir in remaining ingredients. Use an ice cream scoop to scoop out little balls of fixture, roll and flatten into small cookies on a cookie sheet lined with parchment paper. Bake for one hour, flip cookies, and bake another hour on the other side. If you have a dehydrator, bake these guys overnight for rawsomeness.