Chocolate Craisin Almond Meal Cookies, Using The Leftover Almonds From Almond Milk

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In the previous post I shared my second take on Almond milk. Your feedback and excitement is great, thank you so much. Perhaps I convinced many of you to try almond milk for the first time or even converted you to being almond milk drinkers. Let’s face it cow juice milk is kinda gross! Though I still drink it in my tea and use it for many recipes, I find the smell of cow milk repulsive. Too harsh? Maybe, maybe not. While I can easily chug a giant glass of almond milk, I’ve never been able to drink 1 tablespoon of plain cow milk without gagging. No glass of plain cow milk for me. Hum, I wonder if that is why I’m such a shorty.

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So now that I’ve got you nice and grossed out on the whole cow milk thing you’ll definitely be rushing to make almond milk, haha. But seriously on the previous almond milk recipes I told you not to throw out the ground almonds. Today I’m going to show you one awesome way to use those ground almonds. Cookies, but not just ordinary cookies. I’m talking happy dance-butt wiggling (not giggling) good cookies! If you haven’t already discovered that craisins and almonds paired together are like an explosion of tangy sweetness, O-M-G this is so good, then what planet are you living on? Go on grab an almond and 2 craisins, sandwich the almond between the craisins, eat. Trust me this is really, really good! Of course adding chocolate to anything makes it a whole religious experience, am I right?

**The ground almonds called for in my recipe were leftover from the homemade almond milk recipe. I refrigerated the leftover ground almonds and used them the next day. They were still moist, and I am not sure how the recipe would work using drier or commercial almond meal. **

Ingredients:
Makes 16 small cookies*

dry ingredients:
80 g or 1/2 cup of fresh ground almonds (**the exact amount leftover from the almond milk)
120 g or 1 cup a.p. flour
1 tbsp. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup granulated white sugar
100 g or 1/2 cup craisins3 tbsp. melted butter
1/4 cup whole milk (or soy or almond milk)
1/4 tsp. almond extract, optional

1. Preheat oven to 220c/428f and line a cookie sheet, set aside. Mix all dry ingredients until well combined. In a separate bowl mix the melted butter, milk and almond extract. Fold in the liquid mixture into the dry ingredients until well combined.

2. Scoop out even sized amounts to form the 16 cookie balls. (*I used a 1 tbsp. scoop to measure the amount evenly.*) Evenly spaced out place the cookie balls on the cookie sheet, flatten down with your palm. Bake in center of oven for 10-15 minutes. Cool on a wire rack before eating or storing.

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These fantabulous little cookies filled the kitchen and house with such a sweet smells I couldn’t wait to taste them. When I took the first bite I was so happy at how moist and delicious they tasted. Then I got so excited because I didn’t have to share any with my hubby, or so I thought. He hates craisins so when I sat done next to him stuffing my mouth I said “I made cookies, but you’re not going to like them.” He got up and grabbed one, “Oh these are really good!” Me, “Really? You like them? They have craisins you know?” Sending him subliminal messages to say he didn’t like them. He grabbed another one, dang it I have to share! Ok, it was actually a really cool feeling seeing my hubby like the cookies as much as I did. So if the craisin hating hubby loved them then so will you.

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Don’t you love recipes that aren’t wasteful? With one ingredient you can make 2 great treats. Waste not want not! In case you missed either of the almond milk recipes you can find the Homemade Non Separating Almond Milk recipe here, and the Raw Almond Milk recipe here. Save money by blanching your own almonds, it’s easey peasy.

Comments

  1. says

    Thank you Paaka :) I was trying to stay in the same theme as the almond milk. Milk was shot with natural light and cookies with artificial light. Have a great weekend!

  2. says

    Hey Nancy! These cookies look delicious, and I must say much more healthful than typical cookies. I love that…
    Oh, and I love organic dairy milk, but Cauldron Boy is like you. He thinks it smells and tastes so gross. He even has a name for it that I wouldn't dare write here (kind of vulgar it is;-)…
    p.s. I'll be in touch with you this weekend.

  3. says

    The cookies look awesome! I'm excited to try the milk, then the cookies :D I know what you mean about cows milk. I used to drink a ton of it and now none at all. Sometimes I crave it and then I take a sip and it just doesn't taste that good anymore. I'd much rather have almond milk :)

  4. says

    I'm definitely going to give these a try. Love anything with almonds. The recipe sounds so healthy. You managed to use so little butter compared to the batch of cherry almond butter cookies I recently made. They looks so yummy.

  5. says

    I am having my coffee right now (while I am pretending to be working), and these would be perfect! They look fantastic and I bet they do smell amazing. As for the cow juice, lol…I have never been a milk drinker but will be trying the almond milk :)

  6. says

    I've saved the almond milk recipe but haven't had a chance to comment on it yet. But in lieu of that, thank you for doing all this work and telling us how you succeeded! And I love that here, you've used the almonds. Nothing wasted! Yum.

  7. says

    When I read your recipe, I thought you made a typo on “craisins”, I didn't know it was short for dried cranberries, just learn something new :).

    Great description on your cookies, you're making me eager to bake some :)

  8. says

    Hi Nancy, I'm with you on the cow milk, it is gross tasting and I think kind of has a waxy taste to it. I use cow milk for baking but use soy milk primarily for coffee.
    I will have to try your almond milk. These cookies look good and your photos just keep getting better, if that's possible;-)

  9. says

    Waste not, want not! Fabulous use for the by-product of your almond milk, and super extra reason to get milking of those nuts!

    Yeah, can't say I'm too upset abot not being able to ingest cow's milk at the moment. I was never one to sit down with a nice cold glass of the stuff… blergh!

  10. says

    I have a friend who was came over this past fall and I was thisclose to making her some almond milk as she has a dairy allergy! I have to check out the post you made. I didnt make the almond milk because she told me not to go overboard with her stay….I did read that there are so many things to do with leftover almonds.

    I agree, the older I get the more I can not stand cow's milk. Meh. I can only use it in recipes. You got me on the ball with donating to Japan, so when I go to the store today, I will buy some Almond milk hehe. My daughter doesn't like cow's milk either, so I usually buy her soy milk..she loves that. Will def try almond milk.

  11. Michael says

    My gosh these were goood! I did half A.P. flour and half whole wheat. I also doubled the recipe and used about eight table spoons of cocoa powder :) And ALSO I used Earth Balance buttery sticks instead of cow butter and a full table spoon of almond extract. Thank you so much Mrs. Foodie!

    • says

      Thank you Michael :) I love the changes you made and can imagine how chocolatey delicious they tasted. I will have to try them that way. My pleasure and thanks for coming back to give the review :)

  12. Jamie says

    I’ve made these a few times (as written) with my leftover almond pulp. They are super! This last time, I changed it up a bit by omitting the cocoa powder and added in some cinnamon, ginger and nutmeg and subbed 1/3 of the flour with quick oats and used chocolate chips instead of cranberries and it made an awesome oatmeal chocolate chip cookie. Great versatility! I usually only bake for 9 min and they come out as a great cross between a muffin and a cookie. My kids love them too. Now I’m just thinking of what I could do next with them. Add in some lemon and blueberries?? Lime with coconut?? Who knows. Thanks so much.

    • says

      Hi Jamie,

      Wow, your version sounds amazing! I’m going to give it a try soon. Please come back and share what you do with it:) Thank you for stopping by and letting me know:)

Trackbacks

  1. […] You may be wondering how to use the almond milk, just like you would cow or soy milk. My favorite way is to just enjoy a cold glass of almond milk, but I have used it in baking, cereal, muesli, and I’ve seen some people adding it soups. I will experiment further and get back to you. But now go on and enjoy some delicious, healthy, no preservatives, homemade almond milk. *Update March 11 : Click here to see how you can use the leftover ground almonds, Chocolate Craisin Almond Cookies. […]

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