By Jamie Webber
We love making fresh almond milk in the Reboot Kitchen. We’ll either use the almond milk for fresh smoothies or to experiment with fun and new drinks like the Key Lime Pie Martini (virgin) . The beauty of making almond milk is you also get almond PULP. It comes out of a slow juicer rather crumbly making it a perfect base for a Smart Sweet.
It’s also the perfect base for these Chocolate-Almond Crunch Cookies. The cookies are super simple, slightly sweet, easy to make and full of healthy fats thanks to the coconut oil and almond butter (just don’t enjoy too many in one sitting because the calories can add up – see nutritional information below). I was inspired to make this recipe by Detoxinista who was also on the hunt to find out what she should do with leftover almond pulp. These cookies are a fantastic solution.
Serving Size: 1 cookie
Trans Fat: 5g