The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
These soft and chewy holiday cookies are gluten-free, dairy-free and vegan. Made with fresh peanut butter created in the NutraMilk, almond flour, white chocolate and dried cranberries – They make a great treat for the holidays. Enjoy!
INSTRUCTIONS
For cookies
- 1 cup almond flour
- ¾ cup gluten free flour blend
- ¾ cup brown sugar
- 1 tsp. pure vanilla extract
- ½ cup unsalted butter melted
- 2 large eggs or egg replacer for vegan option
- 1 tsp. baking powder
- dash salt
- ¼ cup white chocolate chips
- ¼ cup dried cranberries
- ⅓ cup macadamia nuts or nuts of choice, chopped (optional)
For peanut butter
- 2 cups (275g) peanuts (untoasted, unsalted)
- pinch salt (optional)
INSTRUCTIONS
- Making the peanut butter
- Place peanuts in the NutraMilk container.
- Press Butter cycle, set for 2-3 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Preheat the oven to 350º F degrees.
- In a large bowl, add all dry ingredients. Whisk to blend.
- In a small bowl, add all wet ingredients. Whisk to blend.
- Pour wet ingredients into dry ingredients. Add your mix-ins. Mix well.
- Use a cookie scoop to drop cookie dough onto parchment lined cookie sheet.
- Bake 8 minutes until done.
- Remove from the oven and put cookies onto a cooling rack.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Fearless Dinning.
