I’ve been jonsin’ for a homemade chocolate chip cookie. Even though I haven’t eaten a cookie or (intentional) sugar for about 30 days, the only thing that sounds good to me right now is a chocolate chip cookie.
A long while ago, when I started drinking soy milk because I thought I was lactose intolerant, I found this recipe for chocolate chip cookies and it quckly became the only recipe I use. While following paleo, I bought Silk Almond Milk instead of soy and after a quick tweet confirmation from Silk (@lovemysilk) that I could make my recipe with Almond instead of Soy milk. I got started.
Unfortunately, I didn’t check to make sure I had the REST of the ingredients before I started. (baking fail). I ran out of white flour and my brown sugar was dried into an unbreakable brick. …Uh oh. Instead, I improvised.
Silk Almond Milk Cookies
Ingredients (I ended up using)
- 1 cup unsalted butter
1/21/4 cup brown sugar
- 1/2 cup sugar
- 1/4 cup Silk (Almond) Vanilla
- 1 teaspoon vanilla extract
- 1/2 tsp. salt
2 1/41 1/4 cups flour + 1 cup whole wheat flour
- 1 tsp. baking soda
- 12 oz. semisweet chocolate chips
I combined according to the recipe. As I was mixing, I thought, these were either going to be the best or worst cookies ever. They weren’t either but they ARE pretty tasty! They’re a bit ‘heartier’ than the normal cookies, which I attribute to the wheat flour (accurately or inaccurately).
So unfortunately, I can’t gauge the difference in taste from soy to almond milk but I do know it works! Even with wheat flour subbed in.
Now, I have 24 cookies looking for a home. And an impending snow storm in Denver. So, actually, I’m glad these cookies haven’t found another home because I think this is what my night has in store: