Almond-CocoNilla & Lemon Cookies w/ Fresh Vanilla-Almond Milk

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Who doesn't love cookies and milk? Dunking those soft yummy sugary things, filling them with extra moisture is a life-long habit for so many of us...

But what happens when you're unable to eat sugar for medical reason? Giving up the sweet snacks is often the hardest thing for most people. I've currently been transitioning into a different diet myself, one that requires giving up all sugars and carbs, and eating more cooked foods. 

So what to do? I embarked on the challenge and set out to develop a new set of recipes. And to start things off, I've decided to transition into a combination of raw (almond milk) and baked... yes... FULLY baked cookies made in my OVEN :)

So here we go. Brace yourself for a sugar free, protein and healthy fat rich treat that will actually satisfy your cookie cravings and make you come back for more...


Almond-CocoNilla & Lemon Cookies w/ Fresh Vanilla Almond Milk

For the milk

1 cup almonds, soaked overnight, thoroughly rinsed

6 cups water 

1/4 tsp vanilla powder (or 1 tbsp vanilla extract)

A pinch of salt

For the cookies

1/2 cup almond milk or water

1/4 cup chia seeds

Almond pulp/ mill from 1 batch of milk

1 cup finely shredded coconut

1/4 cup hemp powder

Zest of one lemon

1/2 tsp vanilla powder (or 1tbsp extract)

1/3 cup melted coconut oil

1/2 tsp of stevia extract  

To prepare the milk:

Place all milk ingredients in the blender, and blend for about 30 sec. Find a good size container or pot, preferably with a lip. Squeeze the milk through a nut bag in about 4 batches, transferring the pulp to a small bowl with ever squeeze. You should end up with a little less than 6 cups of fresh frothy milk, and a bowl of moist pulp. 

To prepare the cookies

Start by preparing your chia "egg". Whisk the chia seeds and almond milk in a bowl or jar and let it sit for a few moments as you mix the rest of the ingredients. As the chia "expands" you'll have to mix it a few times every few minutes, removing any clasps that might stick to the bottom.

Next, mix all your dry ingredients together: almond mill, shredded coconut, hemp powder, lemon zest and vanilla powder. 

Now add chia "eggs" and stevia extract to the dry mix and continue stirring. Lastly, add the melted oil, a little bit at a time as you "fold" it in. At this point you should roll your sleeves and kneed the mixture to a dough. It should feel moist and...well... dough-y ;)     

You can now preheat your oven to 350º and line a cookie sheet with parchment paper.   

Now you have 2 options... If you wanna make it quick, cut small tbsp size balls off the dough, and flatten then with your hands, crating small patties and placing them on the cookie sheet.

Option 2, aka "the fancy option" would be to get a cookie cutter in some fun shape, flatten the dough with rolling pin on a flat surface (both of which you should dust with a little bit of coconut flour), and cut cookies out of those (see bellow).

Bake for about 20 min at 350º. Check the cookies are firm and fairly dry. Depending on your oven, this may take a few more minutes. 

Now comes the hard part... Let cookies cool down... agh... how long is THAT gonna take?

Once they've cooled down, fill a mug with your fresh milk, and dunk away. OR, prepare some nice milky tea with your favorite leaf, and enjoy the ride!

Easy, healthy... BAKED AND RAW... Enjoy and Be Nourished :) 

 NOTE: IF you have any left, store cookies in the fridge in an air tight container.