Cooking With Almond Milk – Gluten-Free Chocolate Chip Breakfast Cookies (Recipe)

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I always say that the morning is the most important part of any day. If you don’t start the morning right, your day is doomed! I know that if I don’t get the right amount of protein my day goes all sideways. But sometimes making scrambled eggs isn’t terribly convenient. So that’s where cooking with almond milk comes in!

Silk has two new products – both perfect for the start of your day! Silk Almond Coconut Blend and Silk Almond Milk Protein + Fiber! Both products are available in the refrigerated section at Safeway stores! The nice thing about Silk is that when you choose it over regular milk you are getting some great protein and good-for-you fats that regular milk just doesn’t have. Find more great almond milk recipes! Check out Silk’s Facebook Page

I have created two great recipes for you to try both using Silk Almond Milk products! Both also gluten-free with no added sugars, so they are the perfect easy morning breakfast!

Gluten-Free Chocolate Chip Breakfast Cookies

Ingredients:

• 1tsp baking soda
• 1/4tsp baking powder
• 1c oat flour
• 1 cup peanut butter (creamy or crunchy!)
• 1/2c rolled oats
• 1 large egg
• 1/3c Silk Almond Coconut Blend
• 2tbs melted coconut oil
• 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

Mix dry ingredients (oat flour, baking powder, baking soda) together in a bowl. In a stand mixer, mix peanut butter and rolled oats until well combined. Add egg, Silk Almond Coconut Blend, and coconut oil. slowly add dry ingredients and mix on low for 30 seconds. fold in chocolate chips.

Form flattened balls with your hands and place on a parchment-lined baking sheet. Bake 10 minutes or until golden brown. Makes 24.