Cashew & Almond Nut Milk & Chewy No-Waste Nut Pulp Cookies
These are hands down the best cookies we’ve ever made! Using the Nama M1, you can make a rich, creamy cashew and almond milk in minutes, then transform the leftover pulp into soft, chewy cookies. It’s a simple way to get more from your ingredients while creating something seriously delicious.
Takes 30 minutes
Serves 12
Ingredients
Nut Milk Ingredients Ingredients
- 80 g raw almonds
- 80 g raw cashews
- 1 litre water
- 2 –3 pitted dates optional, for sweetness
- 1 tsp vanilla extract optional
- Small pinch of sea salt
Thumbprint Cookie Ingredients
- Pulp from your nut milk from above batch
- 100 g rolled oats
- 2 ripe bananas mashed
- 3 tbsp maple syrup or honey
- 2 tbsp coconut oil melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 50 g Dark chocolate chips
Thumb print coating and filling
- 30 g coconut sugar
- 40 g Pistachio butter
- To Make the Nut Milk
- Add everything into your Nama M1 Plant-Based Milk Maker.
- Run the “nut milk” cycle. Saving the pulp for the cookies!
Taste and adjust:
- More water = lighter milk
- Pinch of salt = enhances flavour
- Dates = natural sweetness
Instructions
To Make the Nut Milk
- Add everything into your Nama M1 Plant-Based Milk Maker.
- Run the “nut milk” cycle. Saving the pulp for the cookies!
- Taste and adjust:
- More water = lighter milk
- Pinch of salt = enhances flavour
- Dates = natural sweetness
To Make the Cookies
- Preheat oven to 180°C.
- In a bowl, mix: nut pulp, mashed banana, maple syrup, melted coconut oil, vanilla
- Stir in oats, oat flour, cinnamon, baking powder, salt
- Fold in any extras such a the chocolate chips
- Roll into balls approx 2-3cm in diameter, next roll in coconut sugar, place on the baking parchment and flatten with your thumb so there is an independent in the middle
- Bake for 12–15 mins until golden on edges.
- Leave to cool for 10 mins
- Spoon in some pistachio nut butter and a chocolate chip on top for a beautiful finish!
