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!
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.
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.
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.
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?
Oat Pulp Cookies or Almond Pulp CookiesAuthor:
- 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
- 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.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.