Preheat oven to 180°C/350°F and line a baking tray with parchment paper or a silicone mat.
Place ingredients in a bowl and mix. Depending on how much pulp you’re left with or how wet it is, you might need to adjust the amounts a bit. The dough should be like cookie dough (rollable).
Scoop out spoonfuls of dough (I use a heaped teaspoon), roll into balls and place on to a baking tray (they probably won’t spread much, so you can keep them fairly close together). Press down with a fork once, turn the fork around 90° and press down again to get that crisscross pattern.
Bake for 12-15 minutes. The bikkies will be soft (but cooked) when you get them out. They’ll firm up a bit more once cooled.
Notes
Almond Milk: I designed this recipe for almond milk that was made with 160g/1 cup of almonds - because that seems to be the most common recipe. If you've made my almond milk recipe (that only uses half of that, btw!), you can either do half a batch or simply freeze your almond pulp until you're making another 1L/1quart of almond milk (that's what I always do!).
Add a good pinch of salt, if using unsalted peanut butter
Substitutions: You can also use almond spread, cashew butter, or any nut butter you like!
Storage: These cookies keep in an airtight container for several days.