Don't waste your oat, coconut, or almond pulp after making homemade dairy-free milk. Use it to make hearty and chewy Oat Pulp Cookies, Almond Pulp Cookies, or Coconut Pulp Cookies!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT
"Wow, these turned out fantastic!!! Such a great way to use up the oat pulp from Melanie's oat milk recipe. So easy to put together, my family enjoyed making these, they're tasty and you feel great by not making any waste from homemade oat milk. We will 100% be making these again!" - Kelsey ⭐️⭐️⭐️⭐️⭐️ More reviews →
You know that pulp that gets left behind when you make dairy-free milk like almond milk, coconut milk, oat milk, or seed milk? Well instead of throwing it in the compost, how about using it to make some hearty, oaty, and delicious cookies?
Because reducing food waste and eating cookies is always a good idea, right? And there's no better combo than milk and cookies. It's like a 2-for-1 kind of deal!
These pulp cookies are really quick and easy to make. You don't even have to wait for the pulp to dry out. Just use it as it is!
Mel x
Ingredient Notes
Inevitably when you make plant milks (except cashew milk which needs no straining), you end up with some pulp leftover, and that's where we start with this oat pulp or almond pulp cookies recipe. Take that damp pulp, add some regular cookie ingredients and you're in business!
A few notes about some of those ingredients:
- Flour - You can use all-purpose, spelt, wholewheat, or gluten-free all-purpose flour in this recipe.
- Oats - These are important for absorbing the moisture from the pulp so don't omit them.
- Sugar - White, cane, brown, or coconut sugar all work well so use whatever you have.
- Ground flax - Important for absorbing moisture and binding. Don't use whole flaxseeds or replace them with anything else (even chia seeds). The recipe will not turn out as intended.
Variations
There is lots of room for customizing these cookies. Every batch I make turns out a little different depending on what’s in my pantry. Make them as they are or switch out some or all of the chocolate chips for:
- Chopped nuts such as walnuts or pecans.
- Seeds such as pumpkin or sunflower.
- Dried fruit like raisins, currants, cranberries, or chopped dates
- Shredded coconut
You could also add a dash of your favourite spice like cinnamon, ginger, or pumpkin spice.
Recipe FAQs
You can use natural nut or seed butter instead of oil. Use the same quantity. Almond butter or peanut butter makes them taste really delicious!
Yes. Use a good, all-purpose gluten-free baking flour such as Bob's Red Mill 1 to 1 Baking Flour.
Store it in a sealed container in the fridge for up to 2 days, or freeze for up to 3 months. Defrost before use.
Recipe
Oat Pulp Cookies or Almond Pulp Cookies
Author:Ingredients
- ⅓ cup (5 tablespoons) fresh oat, nut, or coconut pulp
- ½ cup (125 mls) non-dairy milk
- ¼ cup (60 mls) any neutral liquid oil , or drippy nut/seed butter for oil-free
- 1 teaspoon vanilla extract
- 1½ cups (187 grams) flour , all purpose, spelt, wholewheat or GF all purpose
- ½ cup (45 grams) rolled/old fashioned oats , certified gluten-free oats if necessary
- ½ cup (100 grams) sugar , white, cane, brown, turbinado or coconut
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup (85g grams) semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line a large baking tray with parchment paper or a silicone baking mat.
- Mix all of the wet ingredients together in a large mixing bowl.
- Add the dry ingredients and mix everything together well.
- Stir through the chocolate chips.
- Put the bowl in the fridge for 15 minutes to firm up a little.
- Use an ice cream scoop or a 1/4 cup measure to scoop your mixture on to the baking sheet. Leave some room around each cookie as they will spread a bit.
- Push down on the top of each cookie with a fork to flatten them slightly then bake for 22 to 25 minutes or until golden around the edges.
- Cool on a wire rack.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Janice says
I made the oat milk, it was easy and good! Then I made the Oat Pulp cookies, DELICIOUS!!! It's hard to eat just one, so I eat several!
Melanie McDonald says
Every time you eat a cookie you are avoiding food waste though!🤭
So pleased you are enjoying them both!
Anastasia says
An easy recipe to follow that came out so tasty! I added some cinnamon into the batter and put chia seeds instead of the flax seed, and it came out delicious. Definitely recommend this recipe for anyone who has leftover oat pulp.
erika says
Just made these and they are delicious. Any idea how many calories? I am looking for healthy recipes for oatmilk pulp. any other ideas?
Melanie McDonald says
Glad you enjoyed them!
Nutritional information is included underneath all of my recipes.
I use my pulp in cookies like these, smoothies, homemade bread, and granola. My dogs like to eat it too!
krissy says
Your serving size is 9 cookies, though ! Is this correct? And correct per your calorie calculation ?
I was pleased with the cookies, though they were a little dense. Was careful not to overcook TY !
Melanie McDonald says
The calorie calculation is for one of 9 cookies. The serving size was a mistake and it has now been corrected. Thanks for bringing it to our attention.
ari Lydén says
I have now made two batches and am very happy with these. As we do not love coconut I substituted it with orange peel.
Lisa says
Loved this.
I came out of the gate customizing- and it worked out great!
Used tahini instead of oil. This added some flavor that not everyone might like, but I loved it.
Used half chickpea flour and half AP flour. Used 3/4 of the sugar listed.
Didn’t have chocolate chips so I added golden raisins and shredded coconut.
Cooked to the longer time listed.
Just loved them. Good nutty flavor, not too sweet.
Can’t wait to make them again- next time with peanut butter and chocolate chips.
Kelsey says
Wow, these turned out fantastic!!! Such a great way to use up the oat pulp from Melanie's oat milk recipe. So easy to put together, my family enjoyed making these, they're tasty and you feel great by not making any waste from homemade oat milk. We will 100% be making these again!
Paula says
Hello! I follow a non-dairy diet, but I’m not vegan. Can I substitute an egg for the 1tbsp ground flaxseed in this recipe? Thank you for your help!
Melanie McDonald says
I recommend following the recipe for the best results. It hasn't been tested with egg and the flax in this recipe isn't used as an egg substitute. It's there to soak up the moisture from the pulp. Hope that helps.
Susan says
These remind me of a scone more than a cookie. They're great with a cup of coffee in the morning!
RiaSunflower says
I don't know what happened, these were a fail for my guest, he rated 3/10. I originally forgot to flatten them out and since they weren't cooked enough after 25 min I then did so and cooked for another 15 min. They were crunchy on the outside and soft inside but the taste was so so. I used chia seeds in place of flax. I unfortunately, have a lot of cookies as I tripled the recipe.
Melanie McDonald says
As mentioned in the post, ground flaxseed is really important for absorbing moisture and binding. It gives cookies a great texture and is extra important in this recipe because of all the moisture from the pulp. Chia seeds don't work in the same way and aren't a good replacement. Their texture really isn't good in cookies. If you follow the recipe you'll get better results.
RiaSunflower says
Thank you for the further explanation, Melanie. :) I did check on the web regarding replacements for flaxseed, but I'll know next time and will follow your recipes exactly. I had to learn the hard way! ;)
Carolyn says
I've been looking for ways to use up the leftover pulp from making my own almond or oat milk, and especially without needing to dry the pulp first, and tumbled across your recipe. I've tried several, and while none are quite like cookies made only with flour, this seems like the best recipe I've found so far that uses the pulp.
I used pulp left over from making oat milk from oat groats. I did make a couple substitutions with what I had on hand: whole wheat flour instead of spelt, EVOO instead of coconut oil (I've had success in a number of cookie and similar recipes with that particular substitution), carob chips instead of chocolate chips, and maple syrup (added to wet ingredients) instead of sugar, using a bit less (1/3 cup); also, used vanilla extract. They baked up well, have a good texture, and taste fine.
The one thing I think I might do differently next time is to make smaller cookies -- these are huge!
Since it IS adaptable to ingredients allowed in a particular diet for a particular health issue, I will probably be recommending it to a group for that issue. They like stuff like this :-)
ELaine says
Love being able to use my pulp like this! The kids loved them!
Lucas says
OMG!!!!! These are actually the best chocolate chip cookies I have ever had. My friend who I shared it with said the same. It was perfectly crispy on the outside and chewy on the inside, it was the best of both styles of chocolate chip cookie. I used flaxseed milk pulp, which gave it a nutty flavor. I will make this every time I make milk!
A Virtual Vegan says
Glad you enjoyed them Lucas!
Phyl says
Could I just substitute apple sauce or pureed prunes for the coconut oil to make them oil free?
A Virtual Vegan says
Cookies need a bit of fat of some kind to be cookie-like in texture. You can swap it but your cookies will be more cakey and moist. Nut butter is a much better substitute for oil in cookies.
Nicola says
These turned out great using almond butter for the oil and oat pulp. I will definitely make them again. I would love to have more of the oats texture and less flour. Do you think it would work to modify the proportions? Thanks for your amazing recipes!!!
Michelle says
Made them last week and they are so good. Thanks Mel!
Michelle says
They look super crunchy. Are they?
A Virtual Vegan says
No they are quite soft cookies.
Gen says
These cookies are so good! I never comment on recipes but these were perfectly crisp on the outside and soft on the inside. Subbed the coconut sugar for 1/4 cup maple syrup and used half choc chips, half sultanas. :)
A Virtual Vegan says
I'm so happy to hear that you loved this recipe Gen and thank you so much for stopping by to leave feedback. I really appreciate it!
It's good to know it works well with maple syrup and I love that you added sultanas. I've never tried that but I do sometimes throw in some nuts. You've made me want to go make some again now!
Su Carlson says
Knowing how complicated eating can be for food sensitive bodies this is a brilliant way to make two recipes from one idea. Love them!
A Virtual Vegan says
Thanks Su! I hate to waste anything!!!