Almond Milk and Almond Pulp Cookies
Blend soaked almonds with dates and water and strain to make almond milk, then mix the leftover pulp with banana and egg and bake at 180 °C for 20 minutes. The recipe makes 11–12 cookies at 58 kcal each.
- Protein · 100 g
- ≈6.7 g
- Energy · 100 g
- ≈206 kcal
- Total
- 8 h 20 min
- Makes
- 11–12 cookies plus about 500 ml almond milk
Per serving (1 cookie): 1.9 g protein · 58 kcal
Two results from one batch: homemade almond milk lightly sweetened with dates, and zero-waste gluten-free cookies made from the pulp. With no flour, the cookies come out soft, and dipping half in dark chocolate makes them feel like a treat. A good light snack.
Method
Soak the almonds in water for 8–12 hours until softened, then drain.
Blend the almonds with 500 ml fresh water, the dates and salt until completely smooth and creamy.
Pour through a nut milk bag and squeeze well; bottle the almond milk and refrigerate it.
Squeeze the almond pulp again so it is as dry as possible.
Preheat the oven to 180 °C (fan) and line a tray with parchment paper.
Mash the pulp with the banana and egg until it forms a thick dough.
Divide the dough into balls of about 33 g (the size of a large walnut) and place them on the tray.
Flatten each ball with your palm and press the top lightly with a fork.
Bake for about 20 minutes, until the edges turn light golden.
Once completely cool, dip half of each cookie in melted dark chocolate and let it set before serving.
Nutrition declaration
Each serving (1 cookie) contains:
- Energy243 kJ58 kcal3%
- Fat3.8 g5%
- of which saturates0.9 g5%
- of which sugars4.0 g4%
- Salt0.10 g2%
of an adult’s reference intake.
| Typical values | Per 100 g | Per serving1 cookie | %RI**per serving |
|---|---|---|---|
| Energy | 862 kJ 206 kcal | 243 kJ 58 kcal | 3% |
| Fat | 13 g | 3.8 g | 5% |
| of which saturates | 3.2 g | 0.9 g | 5% |
| Carbohydrate | 17 g | 4.8 g | 2% |
| of which sugars | 14 g | 4.0 g | 4% |
| Fibre | 8.2 g | 2.3 g | |
| Protein | 6.7 g | 1.9 g | 4% |
| Salt | 0.35 g | 0.10 g | 2% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~310 g).
Tips
- Wet pulp makes the dough hard to shape, so squeeze it thoroughly.
- Without flour the cookies are soft; a short rest in the fridge helps them firm up.
FAQ
What's the texture of almond pulp cookies?
Since there's no flour, they're soft rather than crisp.
How do I store the almond milk?
Pour it into a bottle after straining and keep it in the fridge.
