As I promised last week, I had every intention of posting my cool video about how to make homemade almond milk. Alas, the audio quality wasn’t very good, so instead of subjecting you to that noisy menace, I scrapped it.
I will re-record the “quick and dirty” version of making your own almond milk once I figure out how to make a video that you might actually be able to hear. You can cook along with me… in my kitchen… in a pretty apron (or anything else you like)! So stay tuned for that.
To make it up to you, I baked you some chocolate chip and coconut cookies.
I consider these “kitchen sink” cookies because they are the kind of cookies you start making at 8 p.m. on a Friday night. They are the kind of cookies you make when you can’t be bothered to look for a recipe and you’re feeling lucky. You throw a bunch of ingredients in a bowl, adjust and compensate as you go, and cross your fingers they taste decent and hold together OK. These cookies, for me, typify the idea of “experimenting” in the kitchen.
If I have one thing to say about the coconut in this recipe, it’s this: don’t be afraid of it even if you consider yourself an avowed hater of all things coconut. You really can’t taste the coconut in them. They are gluten-free, not too sweet and a great treat after a week of healthy eating.
Here’s the recipe.
Rustic Chocolate Chip & Coconut Cookies (dairy-free, gluten-free, vegan friendly)
These are soft pillowy cookies, best served with a glass of homemade almond milk!
- 1/2 cup brown rice flour
- 1 cup rolled oats, ground into a flour (use certified gluten-free oats for a gluten intolerance/sensitivity)
- 1/2 cup millet flakes (or small rolled oats)
- 1/3 cup finely shredded, unsweetened coconut
- 1/3 cup Sucanat
- 1/2 cup small chocolate chips
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 egg or 1 vegan egg (mix 3 Tbsp warm water + 1 Tbsp ground chia or flax)
- 1/4 cup softened coconut butter
- 1 teaspoon vanilla paste or extract
- 1 cup milk of your choice (I use almond milk)
Pre-heat the oven to 350 F and oil a baking sheet (I like using coconut oil to do this).
Before mixing the wet ingredients, ensure they are all at room temperature. This is important because if your egg or milk is cold, your coconut butter will harden and clump up. If this happens, heat the wet ingredients very gently in a small saucepan just until warm, whisking frequently to break up the coconut butter so it becomes liquid again.
In a large bowl, mix all dry ingredients.
Add wet ingredients to dry ingredients and still until just combined.
Using 2 spoons or a small ice cream scoop (my tool of choice), drop the cookies on to your prepared baking sheet, leaving at least 2 inches between them. The batter should be fairly loose but if it's too loose (e.g. the cookies don't set up on a baking sheet at all), you can add an extra tablespoon or two of brown rice flour.
Cook the cookies for 12-15 minutes until slightly rounded and golden.
This makes 20 cookies using a small ice cream scoop.
To be clear: this recipe has not had the benefit of extensive recipe development or testing. But if you’re feeling lucky, you should make these because they’re delicious. So what do you think? Feeling adventurous?
UPDATE: I have tested these cookies twice since this was originally written and I always love them! I usually swap the millet for rolled oats or flaked quinoa because I haven’t found millet flakes in Canada.
What’s your favourite type of food to experiment with in the kitchen?
Coming up next… a light and refreshing edamame salad with a ginger dressing that is ideal for summer, and my top tips for motivating yourself to get your butt in the kitchen even when you feel like doing anything but.
Life is a plate… eat up!