Chocolate Chip Oatmeal Cookies
Use your leftover oat milk or nut milk pulp to make these healthier, delicious, soft & chewy Chocolate Chip Oatmeal Cookies
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 9 cookies
- 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)
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.
Serving: 9cookies | Calories: 228kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Sodium: 83mg | Fiber: 3.3g | Sugar: 17g | Vitamin A: 50IU | Calcium: 70mg | Iron: 1.4mg