Spiced Paleo Milkshake with Mixed Berries and Almond Flour Waffle Cookies

Allergens

None

Ingredients

• 1 cup unsweetened almond milk
• 4 Medjool dates, pitted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 cup mixed berries (frozen or fresh)
• 1 cup almond flour
• 2 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Begin by preparing the waffle cookies. In a medium bowl, whisk together almond flour, baking soda, salt, and maple syrup. Melt coconut oil and mix into the dry ingredients until a dough forms. Gently fold in the mixed berries. Scoop small spoonfuls onto a lined baking sheet, flatten slightly, and bake at 350°F (180°C) for 12 15 minutes or until golden brown. For the milkshake, blend almond milk, dates, cinnamon, nutmeg, and vanilla extract together in a blender until smooth and creamy. Serve the milkshake in tall glasses, topped with a dusting of ground cinnamon, and accompanied by the freshly baked waffle cookies.

Chef’s Insight

The secret to perfect waffle cookies lies in the right balance of almond flour and coconut oil, which create a delicate crunch when baked.

Notes

This recipe is perfect for those following a Paleo diet or looking to indulge in a sweet dessert that won't weigh them down.