Sip on cherry almond joy and munch cookies of happiness – flavor fiesta in every bite!
Nutritional Values*per serving |
|
| Energy | 211 kcal |
| Fat | 11.3 g |
| Carbohydrates | 26.8 g |
| Fibre | 1.8 g |
| Protein | 2.6 g |
*values are estimated and subject to change
Ingredients:
Cherry Almond Milk:
- 65g almonds
- 3 maraschino cherries
- 110g dairy-free block butter
- 55g caster sugar
- 50g brown sugar
- 1/2 tsp almond extract (optional for extra almond flavor if desired)
- 100g plain flour
- 50g ground almonds
- 1/2 tsp baking powder
- Pulp from making cherry almond milk (roughly 70g pulp)
- 80g maraschino cherries, roughly quartered
Instructions:
Cherry Almond Milk:
- Add all the ingredients to the blending compartment. Make sure not to pass the max line.
- Fill up the water tank with clean water.
- Press the start button and wait a couple of minutes for Milky Plant to works its magic.
Cookies:
- Preheat the oven to 160°C/320°F and line two baking trays with parchment paper.
- Beat the dairy-free block butter and sugars together until the mixture becomes pale and fluffy.
- If desired, add in the almond extract for extra almond flavor.
- Incorporate the plain flour, ground almonds, baking powder, and the pulp from making cherry almond milk into the butter-sugar mixture. Mix until well combined.
- Gently fold in the roughly quartered maraschino cherries.
- Scoop out portions of cookie dough and place them on the prepared baking trays, flattening each portion slightly.
- Bake the cookies in the preheated oven for 18-20 minutes or until they turn golden and are baked through.
- Once baked, remove the cookies from the oven and allow them to cool on the baking trays.
- Once cooled, the cookies are ready to be enjoyed.
