COOKIES & MYLK + OUR SNICKERDOODLE RECIPE
Left to Right: Desanka (LUX/EROS), Brooke (Renew Juicery), Claire and Laurel (Sweet Laurel Bakery).
COOKIES & MYLK // Sweet Laurel
Picture a beautiful Saturday afternoon, tucked away in the Hollywood Hills, the smell of freshly baked wafting through the air. You find yourself sitting in a 1960's A frame masterpiece, the Lux Lodge. Sweet Laurel Bakery's Cookies & Mylk workshop is about to begin, as you sip locally roasted, organic cold brew coffee from Bent Penny Coffee.
The workshop began with four vegan cookie demonstrations by the gals from Sweet Laurel Bakery, followed by Brooke's (Renew Juicery) personal tips for how to make her world class almond milk at home. Here are a few of our favorite recipes from Cookies & Mylk for you all to enjoy! Happy Baking (and mylk making)!
DREAMY DATE ALMOND MYLK
2 cups raw organic almonds (soaked overnight)
2 pinches salt
4 tablespoons date paste
1⁄2 tsp vanilla bean (scraped)
40 oz alkaline water water
Put all ingredients in blender and blend until almonds are ground and mixture looks creamy. Strain through nut mylk bag. Drink or refrigerate!
For 2 dozen (Vegan, Gluten Free)
3 cups almond flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon pure vanilla extract
1/4 cup date sugar
2 teaspoons cinnamon
Preheat oven to 350F and set rack in the middle of the oven.
Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Sprinkle with the date sugar and cinnamon combination. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack. Enjoy!