- 1/2 cup coconut palm sugar
- 1 1/2 cups cassava flour (or sprouted spelt flour if not gluten free)
- 1 cup gluten free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 3/4 cup extra virgin coconut oil
- 9 medjool dates, pitted
- 3 pasture-raised eggs plus 1 egg yolk (such as Vital Farms)
- 1 tablespoon pure vanilla extract
- 3/4 cup mashed and very ripe avocado
- 1/3 cup dairy free chocolate chips (such as Enjoy Life brand)
- 1/2 cup chopped raw walnuts
- 20 tablespoons of unsweetened “whole” almond milk (see notes below)
- 20 teaspoons whiskey (optional)
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, whisk together the coconut palm sugar, cassava flour, oat flour, baking soda and salt.
- In a high speed blender, add the coconut oil, dates, eggs and vanilla. Process on high speed until smooth. Add the wet ingredients to the dry and stir to combine.
- Add the avocado to the bowl and use a wooden spoon to mix thoroughly, but do not overmix. Fold in the chocolate chips and walnuts.
- Measure out approximately 2 tablespoons of the dough and drop the mixture onto the baking sheet. Repeat with remaining ingredients. Bake for 15 to 17 minutes, or until cookies are golden brown. Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring the cookies to a cooling rack
- Once the cookies are cool enough to handle, crumble each one into a shot glass, pour the almond milk and whiskey on top and serve at once. (Note: Cookies and Milk Shot Glass Desserts can be made up to 48 hours in advance.)
Unlike most conventional store-bought (and watery!) almond milks, “Whole” almond milk is rich and creamy. Unless you make your own and don’t filter it, then the only nationally available name brand almond milk that I am aware of is New Barn. Once you taste “whole” almond milk, you’ll never go back to the watery stuff again!