All About Almonds: Almond Milk, Almond Butter & Almond Cookies

Elizabeth Eats

Calling all almond lovers! In this episode, Elizabeth shows you how to easily make homemade almond milk, 2-ingredient almond butter, and the only almond cookie recipe you'll ever need. Once you try these recipes you'll never want to purchase the store-bought versions again.

ALMOND BUTTER COOKIES

Makes: 12 cookies

Ingredients

(use organic ingredients where possible)

• 2 cups almond butter
• 2 tbsp raw honey
• 2 large eggs
• 2 level tsp aluminum-free baking soda
• ½ tsp cinnamon
• ½ tsp fine sea salt
• ½ tsp pure vanilla extract

Directions

1. Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
2. Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds.
3. Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. Place dough balls on each parchment-lined cookie sheet spaced about 2 inches apart.
4. Bake each sheet of cookies individually for 10-12 minutes, until lightly browned but not too dark on the bottoms.
5. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days.

ALMOND BUTTER

Makes: 2 cups

Ingredients

(use organic ingredients where possible)

• 4 cups raw, unsalted almonds
• 2 tsp coconut oil
• ½ tsp sea salt
• ½ tsp vanilla or almond extract
• Raw, local honey or maple syrup to sweeten (optional flavorings)

Directions

1. Add almonds, coconut oil and sea salt to the bowl of a food processor.
2. Continue to run the food processor in 2-minute increments, until the nuts begin to release their oils and the mixture becomes smooth.
3. Once the almond butter is smooth, you can blend in additional flavorings, if desired.

ALMOND MILK

Makes: 2 cups

Ingredients

(use organic ingredients where possible)

• 1 cup raw, unsalted almonds
• 2 brazil nuts
• 2 pitted dates
• 3 cups purified water
• Pinch of sea salt

Directions

1. Pre-soak almonds overnight at room temperature (or in the refrigerator if your climate is excessively hot). Soak for at least 12 hours and up to 24.
2. Before blending, drain and rinse well. Add all ingredients to a high-speed blender and process on high until fully dissolved.
3. Place the nut milk bag over a large glass bowl.
4. Gently pour the almond milk from the blender into the bag, then squeeze the pulp and milk through the bag until you have extracted as much liquid as possible.

Note:*

You can save the pulp to add to smoothies or to make almond flour. Pour finished almond milk into a glass jar and store in the refrigerator for up to 5 days.