How to Turn Almond Milk Scraps into Gourmet Cookies
Today, we are diving into a recipe that celebrates the circular kitchen. This is a masterclass in zero waste baking, showing you how to transform those leftover almond solids into soft, nutrient dense, and naturally sweet cookies.
Servings: 5
Ingredients
- For the Almond Milk The Scraps:
- 1 cup Raw Almonds soaked overnight
- 1 quart 1 liter Filtered Water
- For the Gourmet Cookies:
- The leftover Almond Pulp from the milk process
- 1 Large Banana very ripe/spotted
- 1 Large Egg room temperature
- 1 tsp Coconut Oil melted
- 1 tsp Baking Powder
Instructions
- Extract the "Flour" (Pulp)
- Blend: Blend soaked almonds with 1 quart of water until smooth.
- Strain: Pour through a nut milk bag or cheesecloth. Squeeze out as much liquid as possible.
- Reserve: Set the fresh milk aside for drinking and keep the damp pulp for the cookies.
- Prepare the Cookie Base
- Mash: In a medium bowl, mash the ripe banana until it becomes a smooth liquid.
- Emulsify: Whisk in the egg and the melted coconut oil until well combined.
- Build the Dough
- Mix: Fold the damp almond pulp and baking powder into the banana mixture.
- Consistency: Stir until it forms a thick, scoopable paste.
- Portion and Shape
- Scoop: Line a baking sheet with parchment paper. Drop rounded tablespoons of the mixture onto the tray.
- Flatten: Gently press each scoop down into a ½-inch thick disc using the back of a spoon.
- The High-Heat Bake
- Heat: Bake in a preheated oven at 400°F (200°C).
- Cook: Bake for 20 minutes (monitor closely) until the edges are firm and slightly golden.
- Cool and Set
- Rest: Let the cookies cool on the tray for 10 minutes. This is vital for the structure to firm up before handling