Milk and cookies, cookies and milk – no matter which order you prefer, the pairing remains flawless. In the case of these almond pulp cookies and almond milk, the two are truly inseparable, as they both come from one main ingredient – the almond – and both carry all of the nut’s nutritional goodness. What you end up with is a nostalgic, comforting, and tasty snack that is much healthier than the original.
The preparation is quite quick and simple. The recipe is customizable, so you can get creative and come up with a filling to satisfy your personal cravings.
It’s also possible to use other nuts – we’ve tried Brazil nuts with the same ingredient proportions and they turned out beautifully.
Ever since their mandatory pasteurization in California, raw almonds are difficult to find. (I even found a petition against the law). Of course, this treat will be at its best when made of truly raw, in season nuts.
Almond Milk
2 cups almonds – soaked overnight
6 cups water
4 dates – pitted
2 tablespoons agave
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod
(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)
Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.
Almond Cookies
pulp from the almond milk
1 tablespoon raw honey
3-4 tablespoons raw agave nectar
2 tablespoons coconut oil
2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
4 tablespoons mesquite powder
2 tablespoons maca powder
6 dates – pitted
Fillings
dried mango
freeze dried sour cherries
pistachios and 2-3 tablespoons raw cacao powder
(The possibilities here are endless)
Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.
I really enjoy the styling here! I love making nut milk and always on a lookout for what to do with the leftovers, so thanks for sharing the recipe!
you have no idea how hungry this made me :-) milk & cookies reminds me of being a kid!
Wow, an incredibly original twist on a timeless and universal dessert. Great mouth watering shots…I think my tongue is doing back flips!
wow!!!!
i could stare at this blog forever…it’s that beautiful!!!
beautiful recipes!!! definitely need to make myself almond milk and cookies…thanks for the fabulous recipes!
I am going to make it!!!! Looks awesome!!!
I made raw cookies just last night (well I started them two days ago, but they were ready last night!) :) Do you ever make anything that doesn’t look simply divine!? :) :)
I’m not sure which I find more appealing; the recipes, the pictures or the incredibly descriptive and captivating writing. Your narrations of how and why you came up with certain dishes and ideas and the influences and childhood memories from Russia are fascinating.
I have a freezer full of almond pulp. Thank you, thank you, thank you. I will be making raw cookies for my 5 precious ones this weekend.
Peace and Raw Health,
Elizabeth
I have friends who have glteun and dairy allergies, and I have tried doing glteun free baking before using rice flour and others things, and nothing turned out to my liking. These, however, are AMAZING. Almond flour is my new go-to glteun free! And, I made them dairy-free by subbing coconut oil for the butter-delicious! Thanks for sharing.
Oh wow, these look utterly fantastic
You gals has rocked it yet again!!! Love :)
have.. have
Joanna: So glad you find the recipe useful :)
Melinda: It’s such a characteristic childhood treat & thank you!
Seano: Thank you!
Nelly: Thanks so so much, it means the world!
Zhenya: Hope you like :)
Kara: Great! & thanks so much!
Ernko: Thank you, glad you like our rambles.
Elizabeth: SO glad you can use this recipe!
Jennifurla: Thank you!
Catherine: Thanks very much :)
oh those look divine. chubby yet dainty — my kind of cookie! you have a great eye for photography, too.
cheers,
*heather*
Heather: That’s a spot on description :) and thanks very much!
Anya, I made almond milk and cookies !!!!! Awesome!!!!
I followed your cookies’ recipe, I added some gojis to the dough :D …yum!
Zhenya: That’s great. Here’s a delicious shake to make out of the almond milk.
Blend 1 1/2 cups milk, 1 1/2 cups strawberries, 2 tablespoons raw cacao nibs, 2 teaspoons vanilla extract, 1/4 cup raw agave nectar.
It’s divine.
Susanna: That’s so great! Glad you enjoyed them. Gojis are a good idea.
New to raw prep…and curious..what can be done with the almond pulp after making the milk, that does not require any sugar…cant use agave, no sugar or dates…can I make a cheese like substitute for kale leaves?? I’m in need of ideas..
thanks
We are an entire flmiay trying to be gluten, sugar & soy free for many reasons. We thought we would never be able to have cookies again, then I stumbled on this site. My kids and I just made these this morning. They are amazing!! Next time we will try with Stevia.
Hey Anya: I had been eyeing this recipe for a couple weeks now, and I finally had the chance to make it. As good as they came out, they look nothing like yours! I’m new to raw cooking, so I’m not sure if there is anything I missed. I omitted the mesquite and maca powder because I didn’t have those in my pantry, I used honey instead of agave, and used coconut oil instead of coconut butter. The “dough” was very crumbly when I was shaping the cookies, but they hardened after I put them in the fridge. Because of the almond pulp, they are much lighter in color than the ones shown in the pictures, and they don’t quite have the consistency of a cookie. Any advice? Do you know what I might be doing wrong?
Hi Angie, your cookies probably look different from mine due to some of the substitutions you made. Coconut butter in particular acts quite differently than coconut oil. These kinds of raw cookies will be much softer and more crumbly than regular cookies due to their nature. Thank you for trying the recipe!
Hi, is there a substitute for mesquite powder? It’s hard to source in Europe – websites say that sale of it has been banned by EU!
Hi! You can just omit the mesquite.