Almond Milk & Almond Pulp Cookies 🍪🥛

Almond Milk & Almond Pulp Cookies 🍪🥛 A clever two-in-one recipe: make fresh almond milk, then turn the leftover almond pulp into soft banana-almond cookies. Ingredients For the almond milk * 200 g (about 1⅓ cups) raw almonds * 500 ml (2 cups + 2 tbsp) water * 2 dates, pitted * Pinch of salt For the cookies * Almond pulp left from the milk * 1 ripe banana * 1 large egg * Dark chocolate, melted, for dipping — optional Preparation 1. Soak the almonds in water until softened, then drain. 2. Add the almonds to a blender with 500 ml fresh water, the dates and a pinch of salt. Blend until very smooth and creamy. 3. Strain through a nut-milk bag or fine cloth, squeezing very well. Pour the almond milk into a bottle and refrigerate. 4. Squeeze the almond pulp as dry as possible. This is important; if the pulp stays too wet, the cookies will be difficult to shape. 5. Transfer the pulp to a bowl. Add the banana and egg, then mash and mix until a thick dough forms. 6. Portion into roughly 33 g balls and arrange on a parchment-lined baking sheet. You should get approximately 11–12 cookies. 7. Flatten each ball with your palm and press lightly with a fork to create ridges. 8. Bake at 180°C / 350°F for about 20 minutes, until golden around the edges. 9. Cool completely, then dip half of each cookie into melted dark chocolate. Let the chocolate set before serving. #EasyRecipes #almondmilk #almondcookie