Chocolate Chip Oatmeal Pulp Cookies

Chocolate Chip Oatmeal Pulp Cookies
Jump to Recipe

So these Chocolate Chip Oatmeal Pulp Cookies are a little different from the classic version because it utilizes leftover oatmeal pulp from making homemade oat milk. But trust me when I say that these cookies are delicious! They came out fluffy, soft, and cakey in texture. To prevent myself from eating too many, I had to put them into the freezer πŸ™‚ Because these cookies make use of leftover pulp from your homemade milk, they naturally pair perfectly with it! These cookies can also be made 100% dairy-free by using dairy-free chocolate chips, either store-bought or homemade. Happy baking! πŸ™‚

What are oat and nut pulp?

Oat and nut pulp are the solids that are strained out from oat milk or nut milk.

What can I do with oat and nut pulp, other than throwing it away?

Great question! In an effort to reduce food waste, there exist many recipes out there to use it up. You can put it in smoothies, overnight oats, and even face masks! But the best way to use it? In cookies :). For this recipe, you just use it as is. If you aren’t able to use it right away, you can either store it in the refrigerator for a few days or freeze it for later use.

Can I freeze chocolate chip oatmeal pulp cookies?

Yes! Like most cookies, these can be stored in the freezer. These cookies taste best within 2-3 days of baking them.

How to Make Chocolate Chip Oatmeal Pulp Cookies

1. In a large bowl, combine oat or nut milk pulp, olive oil, milk, and vanilla extract. Mix until combined.

Oat pulp, extra light olive oil, oat milk, and vanilla extract mixed together in a large glass bowl sitting on a blue background.

2. Add baking powder, cinnamon, salt, brown sugar, and oats to the large bowl. Mix until combined.

Baking powder, ground cinnamon, Kosher salt, light brown sugar, and quick oats mixed into the wet ingredients in a large glass bowl sitting on a blue background.

3. Add in flour, stir until combined. Fold in chocolate chips.

Addition of flour to the mixture in a large glass bowl sitting on a blue background.Addition of chocolate chips to the mixture in a large glass bowl sitting on a blue background.

4. Drop by rounded tablespoon onto ungreased baking sheet. Push down on cookie with a fork or your hand to flatten slightly.

Rounded tablespoons of raw cookie dough on an aluminum baking sheet.

5. Bake for 10-12 minutes, or until the edges start to turn a golden color.

Freshly baked chocolate chip oatmeal pulp cookies on an aluminum baking sheet.

Chocolate chip oatmeal pulp cookies rest on a square of wax paper atop a dark wood plank background. In the background is a plate full of cookies and a glass of homemade oat milk. Sprinkled about are chocolate chips and raw oats.
5 from 6 votes
Print

Chocolate Chip Oatmeal Pulp Cookies

These Chocolate Chip Oatmeal Pulp Cookies are a fun twist on the classic oatmeal cookie. They make use of leftover oatmeal pulp from making oat milk, so that no food is wasted.

Course Cookies
Cuisine American
Keyword chocolate chip cookies, chocolate chip oatmeal cookies, oat pulp cookies
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 22 cookies
Calories 107 kcal
Author The Panicked Foodie

Ingredients

  • 1/3 cup oat or nut milk pulp
  • 1/4 cup extra light olive oil
  • 1/2 cup milk of your choice (I used homemade oat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/2 cup packed light brown sugar
  • 1/3 cups quick oats
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl, combine oat or nut milk pulp, olive oil, milk, and vanilla extract. Mix until combined.

  3. Add baking powder, cinnamon, salt, brown sugar, and oats to the large bowl. Mix until combined.

  4. Add in flour, stir until combined. Fold in chocolate chips.

  5. Drop by rounded tablespoon onto ungreased baking sheet. Push down on cookie with a fork or your hand to flatten slightly.

  6. Bake for 10-12 minutes, or until the edges start to turn a golden color.

Recipe Notes

  • These cookies are best enjoyed within 2-3 days of making them.

Credit: Recipe adapted from Mel at A Virtual Vegan.

An image of the twitter icon, and to the right, the words "Did you make this recipe?"

Tag @PanickedFoodie on Twitter and hashtag it #thepanickedfoodie

Get my latest posts in your inbox!


16 thoughts on “Chocolate Chip Oatmeal Pulp Cookies”

  • I love cookies and I love oats! Especially for the kids, is the perfect way to have a healthy sweet snack without too much sugar. I will try your recipe for sure.

  • This is soooo timely! I have been looking for a nice chocolate chip cookie recipe because my daughters have been bugging me to make them a batch. These children super like my home-made cookies than store-bought ones so I am always on the lookout for good recipes.

  • Wow, these cookies it’s all I need at the moment, they loos so delicious and a fun recipe to try with the husband during the weekend!

  • A great way to ensure that no food is wasted and it’s awesome since I’m not a fan of throwing away left overs. Anyway, the oatmeal cookies look yummy…and I’m sure they are! I mean, with chocolate? Delicious!

  • I just made this recipe and although it is not what I had expected, they still turned out delicious! It’s more of a cakey texture than a cookie. I’ve been needing to use up my oat pulp from my homemade oat milk, and this was the perfect way to do it.

  • Do you know if using defrosted oat pulp would work with this recipe?
    I had some leftover and was waiting to find a good recipe like this one.
    Also do you think I could leave out the quick oats & put the equivalent of oat pulp into the mixture instead, or would that just ruin the cookies?

    • Yes, you should be able to use defrosted oat pulp. As for replacing all of the quick oats, I haven’t done that yet, and I don’t think it would be a 1:1 swap, because the quick oats have no moisture content, whereas the oat pulp does. You might end up with wet cookies, as they are already pretty moist with this recipe. If you were to try it, I would decrease the amount of oat milk in there by 1 tablespoon, and then replace the 1/3 cup of oats with the oat pulp. Try baking just a single cookie, and see how they turn out. If they are too wet, add in some quick oats maybe a few tablespoons at a time and keep baking a cookie to check. Let me know if you try that route!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Pin41
Share6
Tweet
Yum
Reddit1