Milk & Cookie Shots
A grain-free chocolate chip cookie shot glass gets lined with dark chocolate and filled with healthy, homemade DRINKmaple nut milk.
DRINKmaple Nut Milk
2 cups DRINKmaple Organic Maple Water
½ cup raw almonds or cashews
3 cups almond flour
½ cup coconut oil, melted
½ cup maple syrup or honey
2 large eggs
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1 ½ cups chocolate chips, semi-sweet
6 ounces dark chocolate
Tip: for a quicker version of this recipe, use refrigerated chocolate chip cookie dough (we like Cappello’s, gluten-free, grain-free)
Preheat oven to 350 degrees and spray 12 silicone or metal baking cups with nonstick spray.
To create nut milk:
Blend DRINKmaple maple water and almonds until smooth. Set aside.
To create cookie shots:
Combine dry ingredients and set aside. In a medium mixing bowl, beat the eggs, syrup or honey, and vanilla extract with a hand mixer or wire whisk. Pour wet ingredients slowly into dry ingredients and beat with mixer or fork until combined. Add the melted coconut oil and continue to blend until combined. Stir in chocolate chips.
Divide cookie dough to create 10-12 individual “shot glasses” by pressing batter into bottom and sides of prepared baking cups to form. Bake for 30 minutes until golden and cooked through. Remove from oven and let cool in molds.
Melt chocolate in a bowl set over a pot of simmering water, stirring occasionally. Remove cookie shots from molds or tray and pour a tablespoon or so of melted chocolate into well of each shot. Rotate shot so chocolate evenly coats inside and lip, then pour the excess chocolate back into bowl.
Chill cookies until chocolate is set, about 10 minutes. Fill shots with homemade nut milk to serve.