Prep Time: 20 Minutes   |   Total Time: 60 Minutes
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Homemade Almond Milk and Cookies

December 23, 2013

If you really want to impress the big guy in red this year, try this recipe for homemade almond milk and cookies. No ingredients go to waste, as the left-over pulp from the almond milk forms the base for the cookies!

Almond Milk Ingredients

  • 1 cup almonds, soaked overnight
  • 4 cups of filtered water
  • 1 date, pitted and soaked overnight
  • Pinch of salt

Almond Milk Instructions

  1. Drain and rinse almonds
  2. In a powerful blender or food processor, combine almonds, water, dates and a pinch of salt. Purée for 1 to 2 minutes or until completely broken down
  3. Strain milk through a cheesecloth in a fine mesh strainer. Squeeze out extra moisture
  4. Keep in a tightly-covered container for up to 3 days.

Almond “Sugar” Cookie Ingredients

  • 2 cups nut milk pulp (almond works best)
  • 8 or 9 medjool dates, pitted and soaked
  • 1/3 cup coconut  flour
  • 3 tsps vanilla
  • Pinch of sea salt

Almond “Sugar” Cookie Instructions

  1. In a food processor, purée nut milk pulp and dates. Add in coconut flour, vanilla and salt
  2. Roll dough into balls and press with a fork to flatten or press into cookie cutters
  3. Bake at 350°F for 20 to 30 minutes or until slightly browned on the outside