This is a follow-up post from how to make your own Almond Milk recipe I posted to start the year. My family makes a lot of soy milk (which will be another post someday), but sometimes we like to throw in some fresh almond milk. We live in Lodi so there is an abundance of fresh almonds we usually get (often still in its shell). Almonds eaten this way are the freshest of any almond. Store bought just doesn’t compare. But for those not lucky enough to experience the country life, store bought will work just fine!
After making almond milk, you are left with this pulp. The pulp of course can be dumped as compost for your plants, but this stuff shouldn’t be wasted if you have the time to convert it into something else! Online, there are lots of recipes on how to use up almond pulp. My sister requested it be these Almond Pulp Thumbprint Cookies!
Ingredients (~16-17 cookies)
3/4 cup almond pulp (from 1 recipe of almond milk)
3 tbsp peanut butter, or other nut butter
2 tbsp milk, or other nut milk
1/3 cup white sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking soda
1/2 cup all purpose flour
3 tsp chia seeds
Preheat oven to 350 deg.
1. Place the almond pulp in a large mixing bowl (can hand mix or machine mix).
2. Mix together the peanut butter and milk. Microwave it for 30 seconds, so the mixture is well mixed into a paste.
3. Place the peanut butter/milk mixture into the mixing bowl. Add vanilla, baking soda, salt, flour, chia seeds. Mix on low speed, until blended. You may need to add teaspoons of water for the dough to come together. Add enough until the dough just comes together.
4. In a baking pan, make balls out of the dough. Using your thumb, press down in the middle. Fill with jam. I used marionberry and strawberry jams!
5. Bake at 350 deg. oven for 16-20 min. Enjoy!