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Gingerbread Star Cookies

a stack of vegan Gingerbread Star Cookies

Make these perfectly spiced, classic holiday cookies using leftover pulp from your Almond Cow. These are sure to be a hit at your holiday gatherings!

Recipe by Julia @delight.fuel

Serving: 10-15 cookies
Prep time: 5 min
Cook time: 15 min


  • ¾ cup oat flour
  • ⅓ cup buckwheat flour (sub with brown rice flour
  • 200g ground roasted nuts (hazelnuts, almonds, pecans
  • 1 cup almond pulp (from almond milk)
  • ¼ cup tapioca flour
  • ⅓ cup brown coconut sugar
  • 50g maple syrup
  • 1 tsp baking powder
  • 1 flax egg (1tbsp ground flax seeds, 2 tbsp plant-based milk) sub with organic egg for paleo
  • optional (Vegan Cookie Icing)
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp cinnamon


  1. Preheat oven to 300F and prepare cookie sheet with parchment paper.
  2. In a bowl mix all dry ingredients.
  3. In a small separate bowl mix the egg (or flax egg) with maple syrup. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour.
  4. Wrap in foil and place in the refrigerator for about 15 minutes.
  5. On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet.
  6. Bake for about 10-13 minutes in the oven.
  7. Take cookies out of the oven and let them cool down for about 15 minutes. Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.
  8. Store cookies in an airtight container for up to one week.
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