Sometimes we just want some cookies, so we make them! Other times we have cookies and just want to eat them with milk, so we make that too. This raw dough tasted a bit like nougat so I knew they were going to be great. These cookies are tender, chewy and delicious. They go great with a fast simple homemade hemp-almond-sunflower seed milk.As I was photographing the milk and cookies, I knocked over the big jar of milk and spilled almost all of the delicious milk. As the saying goes I did not shed a tear, however I was rattled and dropped the glass of milk and it shattered all over the kitchen floor. Still I did not cry, I’ll just make more…Homemade Vegan Milk and Cookies
Chocolate Chip Cookie Recipe
3 tablespoons hulled hemp seeds
2 tablespoons flax seed
1/2 cup water
1/2 cup applesauce
1 teaspoon vanilla
3 tablespoons sunflower oil
1 1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
pinch of cinnamon
pinch of salt
3/4 cup chocolate chips
Preheat oven to 375°
In a blender combine flax and hemp. Grind into a fine meal then add water and apple sauce and blend until smooth and creamy, then add vanilla and oil and pulse for a few seconds to just incorporate. Set aside.
In a large bowl combine flours salt baking soda, cinnamon and salt and mix in the liquid mixture until it is thoroughly mixed together, then add the chocolate chips.
Take 2 parchment lined cookie sheets and drop heaping tablespoons about 2 ounces approximately 2 inches apart. It comes out to about a dozen per sheet.
Bake at 375° for 12 minutes.
Just slide the cookie lined parchment on to a cooling rack for easily handling of hot cookies.
Hemp Sunflower Seed Almond Milk Recipe
1/3 cup hulled hemp seeds
1/3 cup raw flax seeds
1/3 cup raw almonds
4 cups water (separated)
In a blender combine the hemp,flax and almonds. Grind them into a fine meal. Then add 1 cup of the water and blend on high for 5 minutes then slowly add the remaining water while the blender is on high for 5 more minutes. This will just fill most blenders so be careful you don’t over fill your blender.
Pour half the milk into a nut milk bag, fine mesh sieve or cheese cloth to strain out the pulp. Gently squeeze or press out the milk from the pulp. Remove pulp and set aside for future use. Filter the other half of the milk and reserve that pulp as well. Make sure to keep the milk and pulp refrigerated.
This milk is great on it’s own, but also works wonderfully in coffee and chai!