Vegan cookies with almond okara or almond meal.

Biscotti vegani con okara o farina di mandorle.

Welcome to day 18 of our Cookie Advent Calendar!

Today I want to send my greetings to all the vegans out there with this easy but delicious cookie recipe; okara is the meal you obtain when you squeeze all the “milk” from almonds.

This recipe comes from my old friend Maddalena, very involved in food making from scratch and veganism.

If you don’t do your almond milk at home as me you can use almond meal ( storebought or made mixing the recipe quantity of peeled almonds with the recipe quantity of sugar.

You can use a gluten free flour, a different kind of milk (like soy) or you can use cow milk and butter if you are not vegan.

Vegan cookies with almond okara or almond meal.

Servings: 20


  • 100 g almond okara or almond meal
  • 150 g plain flour
  • 80 g caster sugar
  • 30 ml ( about 2 tbsp) vegetable oil
  • 90 ml ( about 1/4 cup) almond milk
  • 3 drops almond extract
  • 1 pinch slt
  • 1/2 bag baking powder
  • caster sugar to decorate


  • If you use okara be sure to squeeze all the milk you can from it.
    In a bowl mix okara or almond meal with sugar, flour, salt, baking powder.
    Mix well.
  • Add now oil, almond extract and milk and mix until you have a soft dough ( you may need all the milk or a little bit more or less).
  • Form small balls, roll them in caster sugar and put them on a baking tray.
    Flat them with the palm of your hand and bake at 180°C/360°F for 10-12 minutes or until slightly gold.
  • You can store them in a tin box up to a week if you use okara, few days more if you use almond meal.
Biscotti vegani con okara o farina di mandorle.

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