These may sound strange but they’re just cookies made with the left over almond ‘pulp’ you get when you make almond milk. These use up all the almond pulp you get from making 1 batch of almond milk (1 cup of almonds with 4 cups of water) this way we don’t need to waste the left-over almond stuff which still contains a lot of nutrients. Also, these cookies are super soft and yummy and pretty darn healthy.
This recipe also works with different types of nut butter or flavourings. You can add chocolate chips or another dried fruit, maybe add a little cinnamon to the recipe if that’s what you’re in the mood for.
When using almond pulp I’ve found it’s best to let it dry out a little in the fridge for a day or two before using it – if you use it fresh it can be super mushy and wet and does tend to ruin the texture and taste of the cookies.
I’m working on other recipes to use up almond pulp to give a bit of variety and option but these cookies are just so great for a yummy easy snack we’re pretty happy having these in the house every week!!
I use cups but have tried to put approximate weight measurements in there. Also, I’ve found that one batch of almond milk provides about 1 ¼ – 1 ½ cups of almond pulp if you have a lot more than this don’t use all of it if you have a little less maybe add a little more of the oats – see what the texture looks like before you divide into cookies.
1 Small/Medium very ripe Banana (about ½ – ¾ cup worth)
¼ cup Maple Syrup (60ml)
Dash of plant-based Milk
¼ cup Ground Flax (30g)
2tsp Vanilla Extract
½ cup Peanut Butter (125g)
Pinch of Salt
1 ¼ – 1 ½ cups Almond Pulp (135g)
1 cup Rolled Oats (85g)
Up to ½ cup of:
Anything else you fancy
Makes 12-15 cookies (depending on size)
- Pre-heat the oven to 180 degrees (190 fan).
- In a mixing bowl mash up the banana with a fork. Add in the maple syrup, a dash of milk and the vanilla extract stir in the ground flax and set aside for 5 minutes to gel up a little.
- Stir in the peanut butter, salt, almond pulp and oats. Combine thoroughly.
- Add in any extras – I added just under ½ cup of raisins.
- On a greased/lined baking tray divide the mixture into 12-15 lumps depending on how big you want your cookies to be. I like to leave then quite thick because then they have a yummy soft centre.
- Bake the cookies for approx. 15mins until slightly brown and the raisins have swollen.
- Enjoy straight away or these keep for about 3-5 days in the fridge. You can freeze them if you’re not going to get through a whole batch!