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    Home » Recipes » Cookies & Scones

    Published: Jul 16, 2015 · Modified: Jun 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 19 Comments

    Oat Pulp or Almond Pulp Cookies

    JUMP TO RECIPE PIN
    4.87 from 23 votes
    Oat Pulp or Almond Pulp Cookies

    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!

    a stack of oat 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!

    Jump to:
    • Ingredient notes
    • How to make Oat Pulp or Almond Pulp Cookies
    • Variations
    • Storage
    • Recipe FAQs
    • Hungry for more cookies?
    • Recipe
    • Comments & Reviews

    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:

    1. Mix the wet ingredients with the leftover almond pulp or oat pulp
    2. Add the dry ingredients and chocolate chips then stir to combine
    3. Chill the cookie dough for 15 minutes
    4. 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

    Can I make them oil-free?

    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!

    Can I make them gluten-free?

    Yes. Use a good all purpose gluten-free baking flour such as Bob's Red Mill 1 for 1 Baking Flour.

    What if I don't want to use the pulp right away?

    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?

    • Vegan Ginger Cookies
    • Healthier Chocolate Caramel Cookie Cups
    • Peanut Butter Banana Oatmeal Cookies
    • Vegan Brown Butter

    Recipe

    a stack of oat pulp cookies

    Oat Pulp Cookies or Almond Pulp Cookies

    Author: Melanie McDonald
    4.87 from 23 votes
    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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 30 minutes
    Servings: 9 large cookies

    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
    Prevent your screen from going dark

    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

    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.

    NUTRITION

    Serving: 9cookiesCalories: 262kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 72mgPotassium: 163mgFiber: 2gSugar: 15gVitamin A: 33IUVitamin C: 1mgCalcium: 50mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

    • Healthy Oil-Free Vegan Biscuits
    • Air Fryer Chocolate Chip Cookies
    • Vegan Graham Crackers
    • Vegan Coconut Macaroons
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      Recipe Rating




    1. Susan says

      July 22, 2022 at 10:32 am

      5 stars
      These remind me of a scone more than a cookie. They're great with a cup of coffee in the morning!

      Reply
    2. RiaSunflower says

      July 21, 2022 at 2:15 pm

      2 stars
      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.

      Reply
      • Melanie McDonald says

        July 21, 2022 at 2:55 pm

        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.

        Reply
        • RiaSunflower says

          July 22, 2022 at 9:13 am

          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! ;)

          Reply
    3. Carolyn says

      July 12, 2021 at 9:20 am

      5 stars
      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 :-)

      Reply
    4. ELaine says

      February 20, 2021 at 11:52 am

      5 stars
      Love being able to use my pulp like this! The kids loved them!

      Reply
    5. Lucas says

      February 10, 2021 at 8:36 am

      5 stars
      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!

      Reply
      • A Virtual Vegan says

        February 10, 2021 at 11:41 am

        Glad you enjoyed them Lucas!

        Reply
    6. Phyl says

      September 22, 2020 at 3:47 am

      Could I just substitute apple sauce or pureed prunes for the coconut oil to make them oil free?

      Reply
      • A Virtual Vegan says

        September 22, 2020 at 10:51 am

        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.

        Reply
        • Nicola says

          June 14, 2022 at 9:20 am

          5 stars
          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!!!

          Reply
    7. Michelle says

      February 16, 2020 at 5:24 am

      5 stars
      Made them last week and they are so good. Thanks Mel!

      Reply
    8. Michelle says

      February 11, 2019 at 11:06 am

      They look super crunchy. Are they?

      Reply
      • A Virtual Vegan says

        February 11, 2019 at 11:12 am

        No they are quite soft cookies.

        Reply
    9. Debra says

      July 18, 2017 at 12:13 pm

      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.

      Reply
    10. Gen says

      May 24, 2016 at 7:33 am

      5 stars
      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. :)

      Reply
      • A Virtual Vegan says

        May 24, 2016 at 8:40 am

        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!

        Reply
    11. Su Carlson says

      July 16, 2015 at 8:28 am

      5 stars
      Knowing how complicated eating can be for food sensitive bodies this is a brilliant way to make two recipes from one idea. Love them!

      Reply
      • A Virtual Vegan says

        July 16, 2015 at 8:34 am

        Thanks Su! I hate to waste anything!!!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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