Almond Milk & No-Bake Cookies

We’re officially into the first week of June, which means it’s time we got to celebrating June Dairy Month!

Okay, so maybe you’ve never officially celebrated June Dairy Month, but I’m going to tell you something that’ll probably convince you that this is probably the best month ever. Here goes: Many of your favorite dairy products are on sale this month. That’s right, butter, cheese, yogurt, milk; this is the time of year when manufacturers really promote these items in the grocery store and offer coupons and sales. If that’s not enough to convince you to go discover something new (or re-discover something you already love!) in the “cooler aisles,” then I don’t know what will.

One of my favorite dairy aisle products is one that I’m surprised to learn many people have never tried…almond milk! Almond milk is a great milk alternative for people who are lactose-intolerant or who prefer a dairy-free diet. Most almond milk is also higher in calcium than cow’s milk, and unsweetened almond milk is a good option for diabetics who need lower-carb and calorie options.

So, how do I like to use almond milk? The answer is: The same way that you would use cow’s milk. That means, I use almond milk in my cooking, baking, and when I’m craving a glass of something cold and delicious. The great thing about almond milk is that it’s available in a bunch of varieties, everything from vanilla and dark chocolate to unsweetened, and blended options (like coconut milk!).

Here are some delicious ways to use your almond milk:

From bottom left, clockwise: Triple Almond Sticky Buns | Paleo Fried Zucchini Recipe with Cool Dill Dip | Pineapple Mango Vitamin C Booster Smoothie | Mudslide | Healthy Carrot Cake Smoothie | Mini Chocolate Pudding Pies | Flaky Biscuits with Honey Butter | 3 Ingredient Strawberry “Ice Cream” Popsicles

Okay, now I’m going to show you how to make some simple no-bake cookies using almond milk and some other yummy ingredients.

Here’s what you’ll need :

You can use reduced-fat peanut butter and unsweetened almond milk to cut back on calories, carbs, and fat!

After you’ve set up a couple of baking sheets with wax paper, you’ll break out the saucepan and heat your butter (I used margarine), sugar, milk, and cocoa powder. Once it’s all melted and you’ve let it boil for a minute, you’ll need to take the saucepan off the stove add the peanut butter, oats, and vanilla extract.

After that’s done, just grab a spoon and get to dropping these on your baking sheets. You’ll want each cookie to be about the size of a tablespoon. (I actually used a tablespoon to make mine.) They’ll look something like this:

After you’ve got them on the sheet (and licked all the remaining peanut butter and chocolate out of the bowl!) you’ll need to let these sit until they harden up. No need to heat up your kitchen or hover over the oven because these are no-bake cookies!  How long this takes depends on where you live, how hot your kitchen is, etc. (I left mine overnight and they were perfect the next day!)

Click here to get the full recipe! 

Almond milk isn’t the only alternative to cow’s milk in the dairy case. There’s also coconut milk, soy milk, and one that I just picked up yesterday…cashew milk! It’s exciting to try something new and to see what new recipes you can make using new things, so I hope you’ll visit the dairy aisle and check out some of these milk alternatives. If you need more ideas and recipes using these ingredients, be sure to check out and www.easyhomemeals.com!

What’s your favorite kind of milk alternative?