Ok, so we’ll talk about these cookies in a sec. But first, New York.

New York City is just swell, guys.

Sure, some of you might say I’m in the honeymoon phase of ‘city life’. But freaking cheers to honeymooning!

I’ll save the complaints or homesickness for later.

We arrived on Friday, in the height of spring.  My first ever, one-way ticket, by the way.  As we flew into LaGuardia Airport, our window seat gave us a sun-rayed majestic view upon arrival, which is now forever photographed in my memory.
Oh, and my iPhone. Here you go.

Blooming trees in scattered parks, sunsets at the dock, a fresh spring-scented breeze that rushes through columns of skyscrapers, the feeling of “new-ness”…. if you ever move to NYC, choose spring.

Due to the transitional home phase, (which is CRAZY out here btw), our friends from Brooklyn have graciously allowed us to call them “roommates” while we finalize some home situations.  They are people of gold.

While my Tiny Kitchen is non-existent geographically, I still get the chance to cook every once in a while. Yesterday, Mel made home-made almond milk. I used her almond pulp to create a raw, vegan, dairy free, sugar free, grain free, blah blah blah COOKIE.
The point is, it’s a spectacular cookie. And easy! It was a grand team effort.

Also, cookies + milk…I don’t care who you are, that’s a winner.

For those who have never made almond milk, here are the bullet points: you soak raw almonds overnight. Drain/rinse them. Blend them in vitamix or blender on high with water. Makes a milky liquid/smoothie consistency. Then you strain this mixture through a nut bag (can order them on amazon). BEST almond milk you’ll ever drink. With the most nutrients in milk, you’ll ever get.

But once you ring out the nut bag and have dry nut pulp left over, what do you do with it??

That is the question.  Here is the answer:)

La COOKIES

• 1 1/2 cups almond pulp
• 5 squares Green & Blacks dark chocolate, chopped teeny tiny
• 3 dates, chopped small
• 1/8 tsp salt
• 1/4 cup honey
• 2 tsp vanilla extract
• 1 TBSP + 1 tsp coconut oil
• 1 TBSP almond butter

(that’s the nut pulp from making milk)

Mix everything together.

Use a 1 tsp spoon to scoop out small cookies like this. (if you use a bigger scoop, cook time will just be longer)

Technically, it’s only considered raw if you dehydrate them. It’s keeps all the live nutrients, alive. So, all you dehydrator owners, have at it!  It takes several hours, but if you plan ahead it’s worth it.

However, if you’re impatient like me, and you decide at 10am that you want to eat a cookie within the hour…you can bake these babies at 325 for 20-22 minutes.

Much love to all, from the east coast.

from my Tiny Kitchen,
glorieanna