Indulge in the festive magic with our Gingerbread Almond Milk & Cookies—rich, spiced almond milk paired with perfectly baked gingerbread cookies.
A holiday delight in every sip and bite!
Ingredients:
For the milk:
- 1/3 cup almonds
- 1 tsp molasses
- 1/4 tsp gingerbread spice mix
- Pinch of salt
For the cookies:
- 370g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp gingerbread spice mix
- 1/4 tsp salt
- 85g butter of choice
- 150g brown sugar
- 170g molasses
- 30g gingerbread almond pulp
Instructions:
For the 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.
For the cookies:
- Sift your dry ingredients together, then set aside.
- In a stand mixer, whisk together butter, sugar, molasses, and gingerbread almond pulp.
- Add the dry ingredients to the mixer. Mix on medium/low until a smooth ball starts to form; avoid overmixing. Add more flour if needed.
- Wrap the dough and refrigerate for at least 2 hours.
- Roll out the dough onto parchment paper or a baking mat to 1/4” thick. Ensure the dough is even in thickness. Refrigerate the dough for 1 hour.
- Preheat the oven to 180°C.
- Cut out the cookies using a cookie cutter and transfer them to parchment-covered baking sheets.
- Bake for 12-15 minutes.
- Remove from the oven and let the cookies fully cool before moving.
