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With this no-waste recipe, you can have your cookies and eat them too! 🍪😜
This recipe was whipped up by my friend Dorothy Woods, a fellow Institute for Integrative Nutrition health coach! Before pursuing health coaching, Dorothy had a background in the culinary arts: she graduated from the Culinary School at the Art Institute of California and has a diploma in Gastronomy, Nutrition and Food Trends at Le Cordon Bleu.
She also bakes up a mean cookie. 😉 This recipe gives you the perfect spicy, nutty treat with minimal natural sugars and added collagen to promote a balanced gut. Plus, you use nutrient-dense food waste you might typically throw out, making this recipe a real winner!
For the full original recipe and other great foodspiration, visit her website: healthydot.com.
Keep scrolling for a little commentary for me + how I like to make homemade almond milk!
As an Integrative Health Coach, one of my favorite things to do is help clients find healthy, whole food-based replacements to crowd out processed foods and refined sweets. I could go on and on about the evils of refined sugars and junk food - they're no good for you!
But, I don't expect people to 100% give up on sweets and treats - it's just not realistic. What is realistic is find satisfying, nutrient-dense alternatives to enjoy. And, these cookies fit the bill!
Pro-tip: I love to stock up on a lot of my go-to healthy dry goods and superfoods at Thrive Market! They have a great discounts on a lot of natural living products and my favorite healthy pantry items.
No-Waste Almond Milk & Cookies
Makes about 8-10 cookies (depending on the size).
2 cups almonds
4 1/2 cups filtered water
1 cup almond pulp (from the almond milk)
1/3 cup almond butter (unsweetened)
1 tbsp honey
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp baking powder
1-2 tbsp collagen peptides
6 pitted dates
1 tsp ghee
1 tbsp chopped dairy-free dark chocolate (70% cacao or more) (optional)
Part One: The Almond Milk
Prepare the almonds. Soak overnight in water in a large glass bowl.
Once you are ready to make the recipe, drain and rinse the almonds, and preheat your oven to 350.
Puree the almonds with 4 1/2 cups filtered water in a high-powered blender on a medium setting for 5-10 minutes. You want to make sure the almond pul is a little bit chunky when you are finished, so a medium setting works best.
Pour the mixture into a dishcloth or nut milk bag to strain the liquid. If you don't have either, I like to use a French Press. Press to make sure to get as much moisture out as possible.
Store the almond milk in a glass jar (I like to use mason jars) and refrigrate.
Part Two: The Cookies
It's time for the cookies! Clean the blender, and add the pulp, almond butter, honey, cinnamon, cardamom, collagen peptides, baking powder, egg, ghee, and dates. Blend until combined and dates are fully broken down.
Stir dark chocolate chunks into the mixture (if desired) and separate into even rounds on a lined baking sheet.
Bake for 15-17 minutes until golden brown. They'll be a little soft in the middle!
Allow to cool for 10 minutes, top off with a sprinkle of cinnamon, and enjoy! They're great dunked in a cold glass of fresh almond milk. 😉