Chocolate Chip Oatmeal Pulp Cookies {Vegan}
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 🙂 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!
Oat and nut pulp are the solids that are strained out from oat milk or nut milk.
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.
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: Step-by-Step
Step 1. In a large bowl, combine oat or nut milk pulp, olive oil, milk, and vanilla extract. Mix until combined.
Step 2. Add baking powder, cinnamon, salt, brown sugar, and oats to the large bowl. Mix until combined.
Step 3. Add in flour, stir until combined. Fold in chocolate chips.
Step 4. Drop by rounded tablespoon onto ungreased baking sheet. Push down on cookie with a fork or your hand to flatten slightly.
Step 5. Bake for 10-12 minutes, or until the edges start to turn a golden color.
More Recipes Like This
- Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}
- Vegan Banana Cookies {Vegan, Gluten-Free}
- Vegan Double Chocolate Zucchini Cookies {Vegan, Gluten-Free}
- Dairy-Free Chocolate Chip Cookies {Vegan, Gluten-Free}
- Pumpkin Chocolate Chip Cookies
Pair With:
- Vegan Hot Cocoa {Vegan, Gluten-Free}
- Homemade Oat Milk {Vegan, Gluten-Free}
- Golden Milk Latte {Vegan, Gluten-Free}
Chocolate Chip Oatmeal Pulp Cookies {Vegan}
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 vegan chocolate chips
Instructions
- Preheat oven to 375F.
- In a large bowl, combine oat or nut milk pulp, olive oil, milk, and vanilla extract. Mix until combined.
- Add baking powder, cinnamon, salt, brown sugar, and oats to the large bowl. Mix until combined.
- Add in flour, stir until combined. Fold in chocolate chips.
- Drop by rounded tablespoon onto ungreased baking sheet. Push down on cookie with a fork or your hand to flatten slightly.
- Bake for 10-12 minutes, or until the edges start to turn a golden color.
Notes
Credit: Recipe adapted from Mel at A Virtual Vegan.
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Yum, these sound fantastic. Saving to try later 🙂
Yes! They are really good 🙂 Let me know how you like them!
These are FANTASTIC! Made them for the first time last night and not going to lie.. my husband and I scarfed them all down in one sitting. Yikes! Will definitely make them again!
haha that’s what I do too when I make them :). Glad you enjoyed them!!
These look so yummy! I’ll have to save this recipe for later
I am trying to eat healthy and I think you’ve just ruined it! Like damn. These look so amazing I am just going to have to make them!
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.
I should definitely try it! Thank you for sharing 😉
Also it’s low in calories, which I find really great.
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!
Cookies are my absolute comfort food. I love it when they’re warm, chewy and fresh out of the oven!
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.
Awesome! I am glad you liked them! 🙂
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!
Thanks.
I also meant to ask if you know what 1/3 cup of oat pulp is in grams?
I cant find the conversion anywhere online.
Thanks
That I don’t know. 🙁
1/3 cup = 43 grams.
Have you tried making these using almond flour instead of regular flour? I have some in the freezer from making almond milk. I’d like to try making oat milk, too.
I haven’t tried making these with almond flour, and I’ve never baked with almond flour. I can give you some guidance though, if you are up for an adventure 🙂 First, here is a great article on using almond flour by King Arthur: https://blog.kingarthurflour.com/2017/03/20/baking-with-almond-flour/.
For cookies, they recommend substituting no more than 25% of regular flour. So if I were to experiment with this recipe, I would start there. You will run into a bit of math, which I will write out just the answers here:
Total volume of flour in recipe = 1.5 cups
25% almond flour = 0.375 cups
75% all-purpose flour = 1.125 cups
Weight of almond flour = 3.375 oz/cup (general rule)
Weight of all purpose flour = 4.25 oz/cup (general rule)
BY WEIGHT: 1.3 oz of almond flour, 4.8 oz of all-purpose flour
BY VOLUME: 6 tablespoons (1/3 cup + 1 tablespoon) almond flour, 18 tablespoons (1 cup + 2 tablespoons) all-purpose flour.
I would also heavily advise test baking. Make up your dough, then bake a single cookie. If it comes out ok, great! If the dough is too runny, add in a tablespoon of almond flour and test bake again. If it’s too dry, add in a tablespoon of extra light olive oil and test bake again. Once the cookies are how you like, then go ahead and bake up the whole batch.
If you decide to try this, let me know how it works out! If you have any more questions, you can reply back here, or I think you can message me on The Panicked Foodie FB page, or send me a message through the contact page of my blog.
Regarding the oat milk, I have a recipe for that as well: https://thepanickedfoodie.com/oat-milk/
This recipe turned out lovely ! I actually made a few modifications of my own. Instead of using cinnamon, i used lavender I got from a local farmers market. And instead of choc chips, I used fresh blueberries. Tastes GREAT!
Those sound amazing!! I never would’ve thought to try that combination, so thank you for sharing! Enjoy your cookies 🙂
Super tasty! Made some adjustments based on what I had around, and… I ate a lot of cookies. Subbed 1/2 c. almond flour for a 1/2 c. reg. flour, old-fashioned oats in place of quick-cooking, and cacao nibs for chocolate chips. Threw in some raisins as well! The batter spread a little more, but it saved me from having to tamp them down. Now after every time I make oat milk, I can make cookies.
haha yes! Eating a lot of cookies is a major side effect of making these cookies 🙂 Those sound like great substitutions, and thank you for sharing them! I’m glad you enjoyed them.
Very tasty! I made oat milk this morning and was wondering what to do with the pulp, and found the answer here! Texture-wise, they remind me of mini scones…I think next time I will make them larger, adjust the bake time, and serve them as scones with tea. Thanks for the recipe idea!
These were phenomenal! I ate so many and I love not having to waste the pulp. I’m currently making my second batch!
You’re very welcome! I’m glad you enjoyed them. 🙂
Has anyone made these with regular olive oil/different oil?
Hi, I was wondering if I could use whole wheat flour instead? Thanks!
I’ve never worked with whole wheat flour, so I’m not sure how it would work in this recipe. I know you generally can’t substitute whole wheat for regular all-purpose 1:1. If you decide to try it, I would test bake a single cookie first, and see how it comes out. If it’s too runny, add a little bit more flour. If it’s too dry, add a little more milk of your choice. Test bake again. Only bake a full batch once you are satisfied with your cookie. Hopefully the process shots of the recipe above will also serve as a useful guide for consistency.
Hi these are tasty, just like another reviewer they are very cakey cookies, I did sub 1/2 cup of almond flour, and added a 1/2 cup unsweetened coconut.
I may try a little more spice next time, maybe ginger
Thanks for the recipe
Hi Jenn! Yes, these cookies have a cakey texture. Your combination of flavors sounds awesome! Let me know how they turn out. I just finished up a new recipe today for another type of oat pulp cookie. I hope people enjoy it as much as they have enjoyed these! 🙂
I just made these! Yummy!
Glad you liked them!!!
These are so great, and a great use of the pulp leftover from making oat milk. My only issue with them is that they are very … spongy in texture. They have a very bouncy consistency, rather than other cookies I have made. Perhaps it is due to the pulp. I hope I am not doing something wrong!
Nope! I definitely don’t think you are doing anything wrong :). I don’t know about spongey, but they are definitely cakey. I’ve made a lot of cookies by this point, and I think the different texture is due to the oat pulp. You can play around with the texture by adding in a little bit of vegan butter (or regular if you’re not vegan), and maybe switching out the brown sugar for granulated, possibly increasing the sugar. Be aware though, you usually need quite a bit of sugar to get them lest cakey and crispier.
Hi! I just made these for the first time, and like the much earlier commenter got a kind of spongey/chewy result. Still tasty though :). I did use avocado oil instead of Olive, which I’ve subbed for butter and olive oil in the past. Wondering if less baking powder, or even using baking soda instead, would give more of a cookie-like consistency? I will absolutely try this on my own – and some of the other alternatives I read in the comments!! but just wondering if you had any thoughts.
Hi! Yes, that is the proper texture of these cookies which I had noted earlier in the post. And yes, if you play around with it, do report back on the results!
I don’t have an oven, so I used the microwave oven. Taste-wise, it was good, but the texture turned out pretty spongey and bouncey. Is there a way to make it more crumbly like usual cookies? And is using the microwave oven why it’s turned out so?
Hi Mary! The cookies should be on the cakier side. The texture of these cookies will be different from others due to the gelatinous nature of the oat pulp. There might be ways to make it more crumbly like other cookies, but that is something I have not explored. As for using the microwave, I have never microwaved a cookie so I am not sure what impact, if any, it would have on the final product. Hopefully, someone else can chime in on this. 🙂
Has anyone tried using coconut oil instead of olive oil? I just put a batch in the oven but I can see the oil seeping out of the cookies :s
I have not tried it that way, but hopefully someone can help out!
I just made these! I didn’t want to waste my oat pulp any longer. I used one cup of King Arthur’s paleo blend and then added a half cup of oat flour! I also reduced the chocolate chips to a quarter cup and added a quarter cup of Craisins! Thank you for sharing your recipe!
ooo I bet they were amazing with the oat flour!! You’re very welcome! I’m glad you enjoyed them 🙂
I have tried many recipes to use up my mounds of oat pulp. This one is very tasty 😋 my husband loves them. We both hate waste, so I will be making lots more. I added coco to the flour to make chocolate choc chip (used a little less flour) going to check out your other recipes. Thankyooooo 😉🙏🏻
Hi would this work with any plant pulp like all seeds, nuts?
That I am not sure on. If you experiment, let me know how they turn out!
Hi, I have tried the recipe but the cookies turned out spongy and cakey, what do you think the problem could be ?
Hi! That is how the cookies are supposed to be, and that is noted in the write up on them 🙂