Gingerbread Almond Milk & Cookies

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!


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


For the milk:

  1. Add all the ingredients to the blending compartment. Make sure not to pass the max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to works its magic.

For the cookies:

  1. Sift your dry ingredients together, then set aside.
  2. In a stand mixer, whisk together butter, sugar, molasses, and gingerbread almond pulp.
  3. 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.
  4. Wrap the dough and refrigerate for at least 2 hours.
  5. 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.
  6. Preheat the oven to 180°C.
  7. Cut out the cookies using a cookie cutter and transfer them to parchment-covered baking sheets.
  8. Bake for 12-15 minutes.
  9. Remove from the oven and let the cookies fully cool before moving.

Gingerbread Almond Milk & Cookies Recipe Video

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