Put the pulp from your homemade non-dairy milks to good use by making these soft & chewy Almond Pulp or Oat Pulp Chocolate Chip Cookies.
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The last recipe I posted was my homemade Oat Milk and inevitably when you make most non-dairy milks you end up with some pulp leftover after straining.
I hate to waste anything so wanted to come up with a recipe that used the leftover pulp from my homemade non-dairy milk.
Most recipes that use leftover almond pulp or oat pulp, call for you to dry the pulp in the oven on a low setting first then blend it into a fine powder before adding it to your recipe. I can’t be bothered with all that so wanted to come up with something that I could use the wet pulp in just as it is right after the milk has been made.
That is how my Almond Pulp or Oat Pulp Chocolate Chip Cookies came into creation.
So, before you make these cookies you need to make some Oat Milk , almond milk, or other nut milk that will produce some pulp.
My Oat Milk is super easy and takes less than twenty minutes to make from start to finish and the pulp will keep covered in the fridge for a few days if you don’t want to bake the cookies right away.
HOW TO MAKE COOKIES WITH LEFTOVER ALMOND PULP OR OAT PULP
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
These cookies are incredibly easy to make. Here’s how:
STEP 1
Have some pulp ready after making your own homemade non-dairy milk.
STEP 2
Mix all the dry ingredients together
STEP 3
Mix all the wet ingredients, including the almond pulp together.
STEP 4
Let the cookie dough firm up in the fridge then scoop the dough out and onto a cookie sheet.
I love my USA Pan Cookie Sheet. It heats evenly and nothing ever sticks, plus they have a lifetime guarantee and are reasonably priced.
STEP 5
Bake and enjoy!
I love that when you make this recipe you get yourself some lovely fresh homemade non-dairy milk as well as a pile of delicious Almond Pulp or Oat Pulp Chocolate Chip Cookies . How perfect is that?
DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan
Chocolate Chip Oatmeal Cookies
Ingredients
- 180g / 1½ cup spelt flour
- 46g / ⅓ cup rolled oats
- 100g / ½ cup coconut sugar (any granulated sugar will also work)
- 1 teaspoon baking powder
- 1 tablespoon ground flax
- ¼ teaspoon salt
- 1 teaspoon vanilla bean powder (you can substitute vanilla extract if you don't have this but add it to the wet ingredients rather than the dry)
- 60mls / ¼ cup coconut oil (liquid form)
- 5 tablespoons / ⅓ cup fresh oat pulp or nut milk pulp (still wet) , if you make my Oat Milk recipe you can use the leftover pulp
- 120mls / ½ cup non-dairy milk (I use my oat milk )
- 85g / ½ cup semi sweet chocolate chips (any chocolate chips will do, I just prefer the semi sweet ones)
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with baking parchment or a silpat
- Mix all the dry ingredients together in a bowl.
- Mix all the wet ingredients (including the pulp) in a jug or another bowl.
- Add the wet to the dry and mix well.
- Stir the chocolate chips through the mixture.
- 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 your baking sheet.
- Leave plenty of room between each cookie as they will spread.
- Push down on the top of each cookie with a fork to flatten them slightly.
- Bake your cookies for approximately twenty - twenty-five minutes or until the edges start going slightly golden.
- Remove from the oven and place on a cooling rack.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Michelle says
February 11, 2019 at 11:06 amThey look super crunchy. Are they?
A Virtual Vegan says
February 11, 2019 at 11:12 amNo they are quite soft cookies.
Debra says
July 18, 2017 at 12:13 pmI 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.
A Virtual Vegan says
July 18, 2017 at 8:54 pmOh no! I hope you managed to salvage it in the end. I don’t have a choice with what I put in between the metric and cup measurements I’m afraid. It’s an automatic thing. A mistake like this has ever happened before and thousands of people every day are making my recipes. If it was an issue for many people, I would hire someone to see if they could change it for me but as it stands one occurrence doesn’t warrant that and shows that generally the amounts are pretty clear. Perhaps it was because you printed it out and it wasn’t quite as clear as it would be on the screen?
Fingers crossed you got something edible out of it, and I’m sorry it didn’t go so well for you. ????
Gen says
May 24, 2016 at 7:33 amThese 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
May 24, 2016 at 8:40 amI’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
July 16, 2015 at 8:28 amKnowing how complicated eating can be for food sensitive bodies this is a brilliant way to make two recipes from one idea. Loving it!
A Virtual Vegan says
July 16, 2015 at 8:34 amThanks Su! I hate to waste anything!!!