Don't waste your almond or oat pulp after making homemade plant milks. Use it to make hearty and chewy Oat Pulp Cookies or Almond Pulp Cookies!
You know that almond milk or oat milk pulp that you usually compost? How about using it to make some hearty, oaty and delicious cookies instead?
Because reducing food waste and eating cookies is always a good idea, right? And there's no better combo than milk and cookies!
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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 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.
How to make Oat Pulp or Almond Pulp Cookies
These oat pulp cookies or almond pulp cookies (or any other nut milk pulp) are so easy to make once you've made your homemade almond milk or oat milk. You don't even need to dry the pulp out before using it and no eggs are required. Use the wet pulp just as it is.
In summary, here's how it's done:
- Mix the wet ingredients with the leftover almond pulp or oat pulp
- Add the dry ingredients and chocolate chips then stir to combine
- Chill the cookie dough for 15 minutes
- Scoop out onto a cookie sheet, flatten slightly then bake.
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:
- nuts such as chopped 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.
Storage
Once completely cool store oat pulp cookies or almond pulp cookies in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Recipe FAQs
You can use natural nut or seed butter instead of the 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 for 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.
Hungry for more cookies?
📖 Recipe
Oat Pulp Cookies or Almond Pulp Cookies
Author:Ingredients
- ⅓ cup (5 tablespoons) fresh oat pulp or nut milk 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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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.
Debra says
I must be going blind! Please between the metric measurements and the standard but a dash or something else, my printer read that line as a 1 and now I have Chocolate Chip soup! Yikes! I thought that was a lot, plus I was distracted as the maintenance guy was here to fix the a/c. Will add flour and whatever to firm it up, wish me luck!!!! Geez - old eyes.
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!!!