Introduction:
If you’ve ever thought you needed butter or regular milk to make amazing cookies, think again! These Almond Milk Cookies are here to prove you wrong. Perfectly soft, chewy, and packed with flavor, they’re the ideal treat for anyone looking for a dairy-free option without sacrificing taste or texture.
Whether you’re dairy-free, plant-based, or just looking to switch things up, this recipe is a keeper. It’s simple to make, uses pantry staples, and is versatile enough to customize with your favorite add-ins like chocolate chips, nuts, or dried fruit.
Why You’ll Love These Almond Milk Cookies
Dairy-Free Delight: Almond milk adds a subtle nuttiness and keeps the cookies soft and moist.
Simple Ingredients: You probably already have everything you need in your pantry.
Customizable: Swap in your favorite flavors or mix-ins for endless variations.
Quick and Easy: From start to finish in under 30 minutes!
A recipe from Amanda Liptak, RDN, CLT, CA
Ingredients
2 cups unsweetened flake coconut*
1/2 cup dark chocolate chips or cocoa nibs
3 Tablespoons chopped salted almonds
3/4 cup sweetened condensed coconut or cow's milk*
Instructions
Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
Check to see if your sweetened condensed coconut milk is in a liquid state. If it is, you can skip this step. If not, pour sweetened condensed coconut milk into a small saucepan and heat over super low heat until mixture is liquid. Don’t heat too long because you don’t want the coconut milk to get too hot. Remove from heat and let cool for a few minutes.
In a medium mixing bowl combine coconut flakes, chocolate chips, chopped almonds and liquid sweetened condensed coconut milk. Stir until everything is well coated with the coconut milk. The dough will be pretty sticky/wet and that’s okay. Use a medium-large cookie scoop to scoop out dough and place on to your prepared baking sheet with parchment paper.
Using the back of a spoon or your fingers (moistened with a little water), press each cookie down a bit to flatten. Bake cookies for 12 to 14 minutes or until the coconut flakes are just starting to turn golden brown.
Notes: Let cool completely on baking sheet before serving. Store cookies in an airtight container at room temperature or in the refrigerator for longer storage. Cookies will last at least 7 days in the fridge.
Tips for Perfect Almond Milk Cookies
Room Temperature Almond Milk: Using almond milk at room temperature helps it mix more evenly into the dough.
Chill the Dough: If you like thicker cookies, refrigerate the dough for 30 minutes before baking.
Customize: Try adding cinnamon, shredded coconut, or chopped nuts for extra flavor.
Why Almond Milk is a Star in Baking
Almond milk is a fantastic dairy-free alternative that’s creamy, mild, and versatile. It’s perfect for those who are lactose-intolerant, vegan, or just looking to cut back on dairy. In these cookies, almond milk helps bind the ingredients together while keeping the dough moist and the texture soft.
These Almond Milk Cookies are proof that dairy-free treats can be just as indulgent and satisfying as their traditional counterparts. Whether you’re baking for yourself, your family, or a group of friends, this recipe is sure to become a favorite.
So grab your almond milk and whip up a batch of these irresistible cookies—you won’t even miss the dairy!
What’s your favorite cookie mix-in? Let us know in the comments below! 🥛🍪✨
A Final Note
Here at Nutrient Rich Life we believe that variety is the spice of life! We encourage everyone to make all foods fit as much as possible and that includes eating more plants and cooking in a way that adds fun and flavor to your life!
Hi, I'm Amanda!
Functional weight loss coach, registered dietitian nutritionist and mom of one picky eater with multiple food allergies! I'm a big believer that if you can learn to fish -- you can eat for life! So this blog is dedicated to helping you learn to toss out the food myths that result in unnecessary food stress so that you can become a confident, healthy eater!
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