(Tahini) Cookies & (Cashew) Milk


While I'm perfectly okay eating cookies by themselves, there's something about pairing them with milk that makes them that much better. This time I made tahini based cookies and paired it with creamy chocolate cashew milk.

So first of all, social influence is real. I saw tahini all over instagram, whether it was on salads, in baked goods, or in hummus, and I bought some. The funny thing is, I had no idea how to use it. So every time I opened my pantry it kinda just glared at me wondering when I was going to open it.

Finally, after working with Katie Cavuto, and sorting through all of the delicious recipes she has made, I came across this one. A cookie recipe based with tahini and oats. Now that's something I can get behind. I made them, and they came out delicious. I subbed honey for maple syrup, and they still worked. Very fluffy, yet crispy golden brown.

As for the cashew milk, I decided to originally keep it unstrained, but wasn't a fan of the subtle cashew chunks, so I ended up straining it. So it's up to you and your preference. Similar to pulp-in and pulp-free juice.

If you're here for the cookie recipe, you can find it here.

Here is the chocolate cashew milk recipe:


  • 1 cup cashews (measured dry)
  • 3 cups filtered water
  • 2 tbsp. cacao powder (I used Food to Live)
  • 1 tsp. vanilla
  • Optional: 1 tbsp. honey or maple syrup


  • Place cashews in a jar or bowl and generously cover them with water. Soak them anywhere from 2 hours to overnight

  • Drain cashews, and place them in a blender. Add in the 3 cups of water, cacao powder, vanilla, and natural sweetener if you choose

  • Blend for at least a minute on high

  • Now, you can choose to not strain your milk, which I originally did. After a cup, I got tired of the grainy texture, and used a fine mesh strainer and got rid of some of the cashew residue.

  • Stays good for about 2-3 days if you choose to soak your cashews before blending!