Mint Chocolate Chip Cookies and Homemade Almond Milk

Aly and I have the same vices. It’s a problem. We can sit for hours playing video games. We both get grumpy without our morning coffee. We both have massive road rage when it comes to stupid – excuse me, challenged – drivers. We both can devour half a bag of chips and salsa in one sitting. 

And we can do the same with an entire batch of cookies. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATESo, when Aly had his ankle surgery this past week, I knew I would have to reign in my willpower and not indulge him his every whim. Video games? Yes, alright, seeing as you can’t leave the couch. Coffee? I guess the doctor cleared it. Salsa? Who can argue with his mom’s homemade liquid gold? 

But then he went too far. He looked at me sideways, a grin twitching at his lips and said in a near whisper, “….Cookies?”

I looked at him. He looked at me. I sighed. It was over. We are going to be the death of each other. In sickness and in health, til death do us part, right? Right.

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEI raided the fridge, the pantry and came up with this gem. My perfect cookie is a chocolate chip cookie that’s soft and chewy with a slight crisp on the bottom. It’s gotta have a slight buttery saltiness, and a deep, dark, chocolatey moment in each bite. 

This. Is. The. Perfect. Cookie. 

Now Aly has a thing for mint chocolate, so that’s what these are. You can change them to whatever your vice is: peanut butter chips, coconut flakes, dark chocolate, butterscotch, white chocolate. 

I highly advise against eating them all in one sitting like we did. You know, if you’ve got the willpower. 

Of course, if you give a mouse a cookie, he’s going to ask you for a glass of milk…

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATE

Homemade almond milk. Sweet, creamy, and so damn good for you. Did you know just a quarter cup of almonds provides you with 50% of your DV of biotin, 40%DV of vitamin E, and 25%DV each of copper and manganese? Plus, making it at home means you control what goes into it – no artificial additives or preservatives, just good ole almonds and water. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEMilk and cookies, cruelty-free. A match made in heaven. 

Mint Chocolate Chip Cookies
Serves 30
A decadent traditional chocolate chip cookie with a chewy interior and crisp edge.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
125 calories
18 g
1 g
6 g
1 g
4 g
29 g
88 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
29g
Servings
30
Amount Per Serving
Calories 125
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 88mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
2%
Sugars 10g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup coconut oil OR coconut butter (Earth Balance)
  2. 1 cup organic light brown sugar
  3. ¼ cup almond milk (use the milk from the recipe below!)
  4. 1 tablespoon vanilla extract OR 1 vanilla bean pod, scraped
  5. 1 cup unbleached organic all-purpose flour
  6. 1 cup organic brown rice flour*
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. 1 cup vegan (mint) chocolate chips (Enjoy Life, Trader Joe's or Ghirardelli)
Instructions
  1. Preheat the oven to 350F degrees.
  2. In a small bowl, whip together brown sugar and coconut oil/butter until light and fluffy.
  3. Stir in other wet ingredients.
  4. In a larger bowl, whisk together dry ingredients, except the chocolate chips.
  5. Fold in the wet batter into the dry ingredients.
  6. When the dough in thoroughly combined, add in the chocolate chips and mix until evenly distributed.
  7. Place rounded tablespoonfuls of dough on a baking sheet with about an inch and a half of space between them.
  8. Bake in the oven 10-12 minutes or until edges are lightly golden. They will be very soft initially but the edges will crisp up slightly as they cool.
Notes
  1. Don't skip the brown rice flour! This gives the cookie that beautiful crackled surface and crisp edge. It also reduces the gluten content.
  2. The baking soda and baking powder combined give this cookie it's signature texture. Skimping on one or the other won't yield the desired chewiness and crunch.
  3. The dough is a great cookie base. Add whatever you'd like to it; I think I'll try crushed pecans and desiccated coconut with chocolate chips next time for a "german chocolate" cookie!
  4. These cookies are obviously a dessert and so should be consumed in moderation as they do contain a high sugar and saturated fat content, even if the sources of the sugar and fat are good.
beta
calories
125
fat
6g
protein
1g
carbs
18g
more
SPIRITPLATE http://spiritplate.com/
Homemade Almond Milk
Serves 12
Creamy homemade nut milk, great for cereals, smoothies, baking or on its own. You'll need a high-speed blender and a nut milk bag (which can be found at any supermarket).
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
346 calories
14 g
0 g
30 g
12 g
2 g
131 g
14 g
5 g
0 g
25 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 346
Calories from Fat 247
% Daily Value *
Total Fat 30g
45%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 12g
Vitamin A
0%
Vitamin C
0%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz sliced, slivered, or crushed almonds, soaked for a half hour and drained
  2. 24-36 oz filtered water, as needed
  3. 1/2 vanilla bean, scraped (optional)
  4. 1-2 dates soaked for a half hour OR 1-2 tsp maple syrup or agave (optional)
  5. pinch salt (optional)
Instructions
  1. Soak almonds for half an hour in filtered water, drain, and add to your blender.
  2. Cover almonds with 24 oz filtered water.
  3. Blend on high until smooth.
  4. Add any optional ingredients, plus additional water to thin the milk out to your preferred consistency.
  5. Blend again on high until smooth.
  6. To strain the milk, set your nutmilk bag in a large bowl and pour the milk through the bag like a sieve.
  7. Gather the edges of the bag, holding it above the bowl.
  8. Twist and squeeze the bag, massaging the bulk of the ground almonds to release as much milk as possible. This may take a few moments. You should be left with a small ball of almond pulp.*
  9. Store milk in an airtight jar in the fridge for up to one week. The milk settles, so give it a good shake before using.
Notes
  1. You do need a high-speed blender for this, but can use a regular sieve for the straining.
  2. If using whole almonds, soak overnight until plump. You can skin them or not to your liking. I left the skins on for additional nutrition.
  3. Add whatever you'd like to the milk (cinnamon would be nice) or keep it simple. I used all of the above mentioned optional ingredients, but I think plain is awesome too.
  4. *Don't toss the almond pulp! You can dehydrate it and turn it into almond flour! To do this, smooth out the almond pulp on a baking sheet to about a 1/4-1/8 inch thick. Set your oven on its lowest setting, about 170-190 degrees. Let it sit in the oven for a few hours until it breaks easily and has a distinct crunch. This means all of the water has evaporated from it. Break the pulp into pieces and add to your clean high-speed blender. Pulse a few times until it forms a fine flour. Store in an airtight container in the fridge for up to a month.
beta
calories
346
fat
30g
protein
12g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/

Leave A Comment

Related Posts