Milk and Cookies: Raw Edition


Homemade nut milks are much healthier, fresher and tastier than store-bought nondairy milk. Once you’ve enjoyed your own nut milk, you’ll definitely notice a difference. I still buy store-bought nondairy milk for convenience (especially for baking), but I make my own nut milk for a treat, especially when I’m drinking the milk plain or with chocolate, over granola or in smoothies.

There are a ton of recipes for nut milk out there, but this is my preferred way of making it. Straining the pulp out was always kind of a hassle (using a cheese cloth or a fine mesh strainer), but I recently obtained a nut milk bag, which makes it super easy! If you don’t have one and want one, here’s a tip: go to your nearby hardware store and get a package of paint straining bags. They’re really cheap (cheaper than fancy nut milk bags) and do the same thing. I got a pack of two for a few bucks.

Another tip: don’t throw the pulp away! It’s totally useable. The cookies in the photo up there were made out of the pulp and a few other ingredients. They are really rich, so enjoy ’em with the almond milk you just made.

Almond Milk

You can easily make this cashew milk by substituting the same amount of raw cashews for the almonds.

1/2 cup raw almonds, soaked overnight
-2 cups water
-1 date, pitted, soaked in hot water for a few minutes, or 1 tbsp. maple syrup
-1/2 tsp. vanilla extract
-pinch of cinnamon
-pinch of salt
-(for chocolate milk, add 2 tbsp. cocoa powder)

1. Blend all ingredients in a high-speed blender for several minutes.
2. Place nut milk bag in a wide-mouthed jar with the elastic/string wrapped around the mouth of the jar, like so:


3. Pour milk into nut milk bag and squeeze all of the milk out of the pulp like a sponge, being careful to not spill the milk outside of the jar (a little might; that’s fine).
4. Store milk in a glass jar with a lid in the fridge for up to 5 days or so (it never lasts that long in my house).
5. Save pulp for cookies!

Yield: 2 cups milk

Nut Pulp No-Bake Cookies

-1 cup of nut pulp (this will be the amount you’ll get from two of the above recipe; just cut everything in half if you’re only using pulp from one recipe.)
-1/4 cup almond butter (or your preferred nut butter)
-3 tbsp. maple syrup (or 3 dates, pitted, soaked in hot water first if dry)
-2 tbsp. cocoa powder
-2 tbsp. coconut butter (unsweetened shredded coconut will also work here.)
-1/2 tsp. vanilla extract
-pinch of salt
-pinch of cinnamon
-1 cup rolled oats (technically these aren’t raw; leave ’em out, if you prefer)

1. Blend pulp, nut butter, maple syrup, date, cocoa powder, coconut butter, vanilla, salt and cinnamon in a food processor for a few minutes until it forms a dough-like consistency and holds together. Add rolled oats and pulse several times until the oats are broken up a bit.
2. Form into balls a little bit smaller than a golf ball. Flatten with your hand, if you prefer, or leave as is.
3. To store: Place on a cookie sheet and let freeze, then keep in a container with a lid in the freezer. Remove however many you’re planning on eating from freezer and let defrost for a bit before enjoying. These are a great treat to have when you’re running to work or school and you need a quick snack to bring along with you.

Yield: 12 cookies


4 responses to “Milk and Cookies: Raw Edition

  1. I love how these recipes work together. I’ve only made at-home almond milk once and busted my blender, but I think I’ll have to try again one day, with an extra blade on hand or something.


  2. Me too! I hate wasting the nut pulp. Oh no. Did you soak the almonds first?

  3. I plan on making these cookies soon. Looking for a cheaper alternative to lara bars 🙂 Thanks!

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