Vegan Oat Pulp Cookies
Have you ever made homemade oat milk, and wondered what to do with the leftover pulp? The answer is simple: make vegan oat pulp cookies!
Oat milk has grown increasingly popular over the last few years. And the thing is, it’s so easy to make at home! If you haven’t tried making your own plant milk yet, check out our Oat Milk recipe!
The only downside of making homemade oat milk is that you are left with the pulp once you strain the liquid. Well, brace yourselves! I have the perfect recipe for that. Today we’ll be making oat pulp cookies. Did I mention they contain chocolate?
Why You’ll Love This Recipe
- Instead of going to waste, your leftover oat pulp will turn into delicious cookies. Can you think of a more perfect way to reduce your personal food waste?
- It’s basically a 2-for-1 recipe. You can enjoy your freshly baked cookies with a glass of oat milk or a cup of oat latte!
- They are so quick and easy to make! You can make a whole batch in less than half an hour, including the time in the oven.
- The pulp is rich in fiber and protein, which means these indulgent cookies are actually super-healthy!
How to Make This Recipe
Once you’ve made a batch of oat milk, save the pulp. Preheat the oven to 375F and line a baking sheet with parchment paper.
Combine the flour and baking powder in one bowl, and all the wet ingredients in the other, leaving out the oat pulp and chocolate.
Pour the dry into the wet and gently mix halfway. Add the oat pulp, and slowly mix until a smooth batter is formed. Fold in your chocolate chips.
Split the cookie dough into approximately six cookies. Spoon the batter on your baking sheet (about 2 tbsp in size each). Place a piece of chocolate in the center of each cookie and top with flakey salt.
Bake for 11-13 minutes. Take the cookies out of the oven and allow them to cool on your counter for 10 minutes or so before devouring.
- These vegan oat pulp cookies are endlessly customizable. If you prefer something other than chocolate, you can make these with raisins, dried cranberries, nuts, or seeds.
- If you’d rather make a bigger batch of cookies, freeze the pulp for the future.
- For a warming flavor, add cinnamon, ginger, ground clove, and nutmeg.
- If you are gluten-free, double-check the flour packaging. Although oats are naturally gluten-free, some are processed in the same environment as gluten flour.
Store This Recipe
If you have the willpower not to devour these cookies straight away, you can store them at room temperature for 2-3 days. Just make sure to store them in an airtight container.
Other Recipes You’ll Love
- Vegan Oat Milk
- Almond Cheese Ball
- Date Seed Coffee
- Vegan Homemade Nutella
- Fudgy Sweet Potato Brownies
For more recipes like this one, check out PlantYou planner! A customizable digital meal planner that allows you to live a plant-based lifestyle in a way that is easy and affordable. With over 450 recipes to choose from, there’s plenty for everyone – from single households to big families. Plant-based living has never been easier!
What’s more, I’m so excited to announce that my cookbook is now available to preorder! Coming in January 2022, the PlantYou cookbook has a wide range of breakfast, lunch, dinner and dessert recipes. Over 140 to be exact!
Vegan Oat Pulp CookiesPin Recipe
- two mixing bowls
- chopping board
- Baking Sheet
- baking parchment
- 1 cup oat flour
- 1 1/2 tsp baking powder
- 1/3 cup non-dairy milk
- 1/3 cup maple syrup
- 1/4 cup coconut yogurt
- 1 tsp vanilla extract
- 1/3 cup oat pulp still slightly wet
- 1/3 cup dark chocolate chopped
- flakey salt
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Combine the dry ingredients in one bowl, and the wet in the other, leaving out the oat pulp and chocolate chips.
- Pour the dry into the wet and gently mix halfway. Add the oat pulp, and slowly mix until a smooth batter is formed.
- Add in your chocolate chips, and then separate into approximately six cookies on your baking sheet (about 2 tbsp in size each). Place a piece of chocolate in the center of each and top with flakey salt.
- Bake for 11 to 13 minutes and then allow to cool on your counter for 10 before devouring.