Almond Milk + Almond Coconut Macaroon Cookies

Every other morning I make a fresh batch of almond milk to use in my smoothies, baking, etc.  I don't like the idea of drinking the store bought one regularly.  I do use it in baking from time to time but only as a back up. Many varieties of packaged almond milk contain sugar, "natural flavor" (God only knows what that might be), carrageenan, and possibly some preservatives not even listed on the label.  Not to mention, every second week when I carry my blue bin out to the end of laneway I see how many tetra packs, cartons and packages I could have possibly avoided  - almond milk being one of them.  It 's really quite simple to make and it's absolutely delicious!

ALMOND MILK

Ingredients:
1 cup raw almonds, soaked overnight
2 cups filtered water
1-2 medjool date


Instructions:
Soak almonds over night.  Drain the water and place in a food processor or high powered blender with 2 cups fresh filtered water and one or two pitted medjool dates (depending on how sweet you'd like it).  Blend for 30-60 seconds.  Strain through a nut milk bag (I bought mine at Simply Raw Express) or cheese cloth.  Store in a glass or stainless steel container in the fridge.  Use within 4-5 days.

 

 

 

When you're finished making your almond milk you'll be left with a healthy bunch of almond meal.  It seems such a shame to throw it away so I invented a cookie recipe, of course, to use up the leftover almond meal.

 

 

 

ALMOND COCONUT MACAROON COOKIES

 

Ingredients:

1 1/4 cups almond meal

1/4 cup dark chocolate chips

1/2 cup shredded unsweetened coconut

1/2 tsp baking powder

1/3 cup cane sugar

 

1 egg

3 tbsp. coconut oil

1/2 tsp alcohol free vanilla extract

 

 

Instructions:

Combine first 5 ingredients in a large mixing bowl.  In a separate bowl whisk together egg, coconut oil and vanilla.  Pour egg mixture into the mixing bowl with the almond meal and mix together.  Refrigerate batter for 3-4 hours or overnight.  Grease cookie sheet and use your hands or a spoon to form into balls and place on the cookie sheet.  Press them down slightly to flatten. Bake at 375 degrees for 15-20 minutes.