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5 Ingredient Paleo Almond Milk & Cookies

  • Author: Michelle
  • Total Time: 57 minute
  • Yield: 6 cookies 1x



For the almond milk

  • 1 cup Southern Grove Almonds
  • 4 cups water

For the no bake cookies

  • 6 Southern Grove Dates (soaked)
  • 1 cup almond pulp (from the almond milk)
  • 2 tbsp Specially Selected 100% Pure Maple Syrup
  • 2 tbsp Simply Nature Organic Coconut Oil
  • ¼ cup Baker’s Corner Baking Cocoa


For the almond milk

  1. Using a large jar or bowl, soak the almond in water overnight in a cool, dry place.
  2. After the almonds have soaked, strain the water using a colander.
  3. Pour the almonds into a high-speed blender along with 4 cups of fresh, filtered water. Blend for 30-60 seconds or until the almonds have fully broken down and the milk looks creamy.
  4. Using a nut milk bag, strain the milk into a large bowl. Squeeze well to remove all of the liquid.
  5. Remove the almond pulp from the bag and set aside. Chill the almond milk in the fridge for 2-3 days.

For the no bake cookies

  1. Using a food processor, process the dates until finely chopped.
  2. Add the almond pulp, maple syrup, and coconut oil to the food processor and blend the mixture until thoroughly combined.
  3. Roll the dough into small balls about 1.5” in diameter. You should have about 6.
  4. Pour the baking cocoa into a bowl and roll the dough balls in the cocoa until covered.
  5. Slightly flatten the cookie dough balls with the palm of your hand to shape a cookie.
  6. Chill in the fridge for about an hour before serving with the almond milk!


All nutritional information are estimations and will vary.

  • Prep Time: 8 hr 10 minutes
  • Category: Treats
  • Method: no bake


  • Serving Size: 1 cookie
  • Calories: 231
  • Fat: 13.4g
  • Carbohydrates: 28.2g
  • Fiber: 4.9g
  • Protein: 4.7g