Cookies and Milk | PDX Parent
A classic afterschool snack gets a fresh, allergy-friendly makeover. Back when I was a kid, milk and cookies were the go-to after-school snack. These days, especially with so many families going gluten and dairy-free, it's not quite so cut and dry. Here's a food allergy-friendly twist on that old favorite, using the pulp left over from whipping up homemade sunflower-coconut milk. Customize the recipe by substituting any other nut or seed when making this milk and cookie-cracker combo. Sunny Coco Crackers 5 tablespoons warm water 1 tablespoon ground chia seed Pulp from 1 batch sunflower seed and coconut milk — approximately 1 cup ½ teaspoon vanilla extract 3 tablespoons melted coconut oil ¼ cup coconut sugar pinch of cinnamon Optional toppings: shredded coconut, sea salt, coconut sugar Directions 1. Preheat oven to 350˚ F. Stir ground chia seeds into water and allow to thicken. Mix remaining ingredients together until well combined. 2. Place ball of dough on a parchment-lined cookie