Almond Milk & Almond Pulp Cookies

מצרכים

• 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

אופן ההכנה

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.
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