Oat Pulp Cookies or Almond Pulp Cookies
Author: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!
Ingredients
- ⅓ cup (5 tablespoons) fresh oat, nut, or coconut 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
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: 1cookie | Calories: 262kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 72mg | Potassium: 163mg | Fiber: 2g | Sugar: 15g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
