Almond Milk & Almond Pulp Cookies Directions:
Soak the almonds in water until softened, then drain.
Blend the almonds with 500 ml fresh water, the dates, and a pinch of salt until very smooth and creamy.
Strain through a nut-milk bag or fine cloth, squeezing thoroughly. Transfer the almond milk to a bottle and refrigerate.
Squeeze the remaining almond pulp as dry as possible. Transfer it to a bowl, add the banana and egg, and mash until a thick dough forms.
Portion into approximately 33 g balls and arrange on a parchment-lined baking sheet to make about 11–12 cookies. Flatten each ball with your palm and lightly press with a fork to create ridges.
Bake at 350°F (180°C) for about 20 minutes, until lightly golden around the edges. Cool completely, then dip half of each cookie in melted dark chocolate if desired and let set.
WW Points Calculation
Raw almonds — 35 points
Dates — 2 points
Banana — 0 points
Egg — 0 points
Water and salt — 0 points
Points Information
Total Points: 37 points
Servings: 12
Points per serving: 3 points
Nutrition Information
Calories: 120
Protein: 4 g
Carbohydrates: 7 g
Fat: 9 g
Fiber: 2 g
Sugar: 3 g
Sodium: 20 mg
I'm waiting for your comments! Enjoy!
