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5 from 2 votes

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
Course: Baked Goods, Snacks
Cuisine: vegan
Servings: 9 cookies
Calories: 228kcal
Author: Melanie McDonald


  • 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