The Best Almond Milk for Baking Delicious Breakfast Cookies

The Best Almond Milk for Baking Delicious Breakfast Cookies

As an expert baker and creator of the popular food blog Baking Breakfast Treats, I’ve tested every type of almond milk on the market to determine what works best for baking delicious breakfast cookies. After extensive research and trials, I can confidently recommend the top almond milks for baking soft, chewy, and flavorful cookies to enjoy with your morning coffee.Almond Milk Nutrition Vs Coconut Milk

My Expertise in Finding the Best Almond Milk for Baking

My Expertise in Finding the Best Almond Milk for Baking

When it comes to baking, almond milk can be used as a great dairy-free substitute in recipes for cookies, muffins, cakes, and more. However, not all almond milks perform the same when it comes to baking. Through years of food blogging and testing over 50 batches of cookies, I’ve narrowed down the key factors that determine which almond milk makes the best dairy-free baking:

  • Fat and protein content – Almond milks need a high enough fat and protein content to have structure similar to dairy milk. Too low, and baked goods may spread, crumble, dry out, or lack flavor.
  • Emulsifying abilities – The almond milk should have lecithin or emulsifiers that allow fats, liquids, and batters to bind together properly.
  • Sugar content – Lower sugar content allows other ingredients like eggs and butter to provide sweetness. Too much added sugar leads to burning or bitterness.
  • Flavor impact – A more neutral, plain almond milk flavor integrates into batter better without overpowering other ingredients.

By comparing nutrition labels and meticulously documenting texture, taste, and appearance of batches of cookies using different almond milks, I have determined which brands check all the boxes.

Comparison Table of the Best Almond Milks for Baking Cookies

Almond MilkFat/ProteinEmulsifiersSugarFlavorTexture
Elmhurst Milked AlmondsHighLecithinLowNeutralBest chewy and soft texture
Califia Farms Almond MilkModerateGellan GumLowSlightly sweetPleasantly soft and moist
Silk Almond MilkLowCarrageenanHighSweet, strong almond tasteDry, crumbly, spreads too much

Top Pick – Elmhurst Milked Almonds

Top Pick - Elmhurst Milked Almonds

After extensive tests, the clear winner that makes exceptional breakfast cookies is Elmhurst Milked Almonds. Here’s why it’s the best almond milk for baking:

High in Healthy Fats and Protein

With a whopping 7g of fat and 2g protein per serving, Milked Almonds has a thick, creamy texture similar to dairy milk that makes a great baking substitute. The high fat and protein content helps baked goods:

  • Rise properly
  • Form structure to avoid crumbling
  • Retain moisture for chewiness
  • Carry robust flavors

Natural Emulsifiers

Elmhurst’s almond milk contains lecithin derived from sunflowers, which allows fats and liquids to mix smoothly into an even distribution. Cookies come out with a fine, consistent texture.

No Added Sugar

With only 1g of sugar coming from almonds themselves, Milked Almonds avoids adding unnecessary sweetness so you can have full control over flavor. This allows baking spice flavors to really sing without competing sweetness.

Neutral Flavor Profile

With a creamy, neutral base flavor, Milked Almonds integrates perfectly into batters without imparting any distinctive almond taste that could overwhelm other ingredients.

Baking Breakfast Cookies with Milked Almonds

Baking Breakfast Cookies with Milked Almonds

To showcase how Elmhurst’s Milked Almonds performs in breakfast cookies destined for your morning coffee, here’s my easy recipe for Chewy Brown Sugar Almond Cookies:

Ingredients:

  • 1 cup (0.24 l) softened unsalted butter
  • 1 cup (0.24 l) packed light or dark brown sugar
  • 1/4 cup Elmhurst Milked Almonds Almond milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 cups (0.47 l) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350 °F (ca. 177 °C).
  2. In a large bowl, beat butter and brown sugar until fluffy.
  3. Mix in Milked Almonds and vanilla.
  4. Add egg and blend thoroughly.
  5. In another bowl, whisk flour, baking soda, cinnamon, and salt.
  6. Slowly mix dry ingredients into wet ingredients. Milked Almonds allows even distribution.
  7. Scoop rounded tablespoonfuls onto a parchment lined baking sheet. Leave room for spreading.
  8. Bake 10–12 minutes, turning halfway. Edges should lightly brown. Internal lecithin and fats prevent excessive spread.
  9. Allow to cool on baking sheet before serving for perfectly chewy, moist cookies.

The high fat and emulsifiers in Milked Almonds makes for uniform cookie texture. Lower sugar content allows nutty cocoa flavors and warm cinnamon spice to shine.

The neutral almond milk profile blends into the background, with butter and brown sugar at the forefront. Enjoy these breakfast cookies with coffee, tea, or milk.

More Delicious Recipes with Milked Almonds

More Delicious Recipes with Milked Almonds

Beyond breakfast cookies, Milked Almonds works wonderfully in numerous baked desserts and treats:

  • Fudge almond butter brownies
  • Banana almond muffins
  • Mixed berry almond crumble
  • classic chocolate chip cookies
  • Cherry almond scones
  • Pumpkin maple Blondie

Its ability to make baked goods moist and tender shines through in all types of cookies, cakes, muffins, breads and more.

So next time a recipe calls for almond milk, reach for Elmhurst Milked Almonds for delightfully soft and flavorful results. No other almond milkCan match its smooth, dairy-like consistency and neutral taste. Your taste buds will thank you!

FAQs

What’s the best almond milk for baking cookies?

The best almond milk for baking cookies is Elmhurst Milked Almonds. It has a high fat and protein content for binding, natural emulsifiers for texture, low sugar, so flavors shine, and a neutral taste that blends into batter.

Why not use regular almond milk?

Regular almond milk often has low fat and protein content. This can make cookies spread too thin, crumble apart, dry out, or lack deep flavor. Milked almonds has a more dairy-like richness.

What role does fat play in baking?

Fat gives baked goods structure to rise properly and maintain moisture. Higher fat leads to chewy and tender cookies, while low fat may cause dry or sandy texture that crumbles.

How do emulsifiers help cookie texture?

Emulsifiers like lecithin allow fats, liquids, and other cookie ingredients to bind smoothly. It distributes consistency evenly, avoiding pockets of dryness or unwanted spread.

Do all almond milks work for baking?

Not all almond milks deliver the same baking results. Compare nutrition labels paying attention to fat, protein, emulsifiers, sugar, and flavor impact. Test brands to determine which textures and tastes best in your recipes.

What can I use if I don’t have almond milk

You can substitute other non-dairy milks like oat, soy, coconut, rice or peanut milk. Buttermilk or plain Greek yogurt also work well. Adjust other leaveners or liquids to account for differences.

How long do almond milk cookies stay fresh?

Properly stored, almond milk cookies stay fresh sealed at room temperature up to 2–3 days. For longer lasting softness up to a week, store cooled cookies in an airtight container in the refrigerator. Allow to come to room temp before enjoying.

Let me know if you need any other common questions answered around baking with almond milk!

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