Almond Milk and Homemade Cookies Combo
Ingredients
- For Almond Milk:
- 1 1/4 cups Almonds (soaked for 4 hours or boiled for 10 minutes)
- 1/2 cup Dates
- Cinnamon to taste
- 4 cups Water
- For Cookies:
- Almond Pulp (reserved from making almond milk)
- 1 1/2 cups Oat or Buckwheat Flour
- 1 Egg Yolk
- Cinnamon to taste
- 2 tablespoons Butter or Coconut Oil
- Extra: Chocolate Chips
Instructions
For Almond Milk:
- Add soaked or boiled almonds, dates, cinnamon, and water to the milker.
- Blend for two minutes until smooth.
- Strain the mixture using the milker's plunger, reserving the almond pulp.
- Serve the almond milk in glasses and store any leftovers.
For Cookies:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the reserved almond pulp, oat or buckwheat flour, egg yolk, cinnamon, and butter or coconut oil.
- Mix until well combined.
- Shape the dough into cookies, then place them on a baking sheet lined with parchment paper.
- Press chocolate chips onto the tops of the cookies if desired.
- Bake in the preheated oven for about 15 minutes, or until golden brown.
- Allow the cookies to cool before serving. Enjoy!
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