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Gingerbread Star Cookies made using Almond Cow pulp

Gingerbread Star Cookies

cookiesPrep time: 5 minCook time: 15 | minAdditional time: 15 min

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


  • 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


Step 1

Preheat oven to 300F and prepare cookie sheet with parchment paper.

Step 2

In a bowl mix all dry ingredients.

Step 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.

Step 4

Wrap in foil and place in the refrigerator for about 15 minutes.

Step 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.

Step 6

Bake for about 10-13 minutes in the oven.

Step 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.

Step 8

Store cookies in an airtight container for up to one week.