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Milk and Cookies | Great Performances


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Milk and Cookies
by GP Event Chef, Reggie Anderson

©Flickr Commons

Made using ingredients you already have lying around in your pantry!


Almond Milk

1        cup   Almonds, raw, soaked overnight (8 hours) and drained

3 1/2 cups  Water

2                 Medjool dates, pitted, soaked in water to soften (at least 15 min)

1/2     tsp    Vanilla extract

1/4   tsp      Cinnamon

Pinch          Sea salt


Mix the almonds and water in a blender and blend on high for 1 minute. Strain through cheesecloth (save the almond pulp) and pour liquid back into blender. Add vanilla, cinnamon, and sea salt to blender and mix to combine. If you'd like it a bit sweet, add the soaked and drained dates as well and blend on high until combined. Store in the fridge for up to 4 days and shake before use. Use the almond pulp in the recipe below, or get creative with it in oatmeal pancakes and muffins, or dehydrate it and make your own almond flour.  



1/2   cup   Nut butter (peanut, almond, etc)

1/3   cup   Honey 

1/2   tsp    Salt

1/2   tsp    Cinnamon

1/2   tsp    Vanilla extract

1               Egg

1   cup      Oats

1/2   cup   Dried fruit (raisins, cranberries, diced apricots, fig, date, etc)

1/4   cup   Seeds or nuts (chopped walnuts, pecans, sunflower seeds, etc)

1/2   cup   Almond pulp (from making almond milk)

1/2   tsp    Baking powder


Preheat oven to 350° F.

Melt the nut butter and honey in a small pot; don't let it boil. Stir in the salt, cinnamon and vanilla. Beat in the egg. Mix the oats, dried fruit, nuts, almond pulp, and baking powder and add to the mixture. Scoop and roll cookie balls, then space out on a parchment paper-lined cookie sheet.

Bake for 7 minutes or until you are able to just lift the edges of the cookie up from the tray. 

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