Conversion Pixel

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Ingredients

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

Directions

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

Ingredients

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

Directions

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.