For the almond milk
1/2 cup almonds
1/2 tbsp maple syrup *optional
For the cookies
180g all purpose flour
100g almond milk pulp
1 tsp baking soda
1/4 tsp sea salt
50g dairy free butter
50g coconut or brown sugar
100g granulated sugar
1 tsp vanilla bean extract
1/2 cup dairy free chocolate chips
In a stand mixer, whisk the room temperature butter, brown sugar and granulated
sugar together until no lumps remain. Whisk in the almond pulp and vanilla extract.
Fold in the chocolate chips.
Preheat oven to 180c.
Using a cookie scoop to scoop the dough and place on baking sheet. Flatten the
ball with your palm into a circle. Refrigerate for 20 minutes.
Baking cookies for 18-20 minutes until edges are very lightly browned. Add a few
extra chocolate chips into the tops of the warm cookies. Let cool completely.