Chocolate Chip Oatmeal Pulp Cookies {Vegan}

Chocolate Chip Oatmeal Pulp Cookies {Vegan}

Share this post

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! 🙂

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: Step-by-Step

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.

More Recipes Like This

Pair With:

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.

Chocolate Chip Oatmeal Pulp Cookies {Vegan}

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.
4.3 from 31 votes
Print Rate
Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, oat pulp cookies, vegan
Prep Time: 10 mins
Cook Time: 24 mins
Total Time: 34 mins
Servings: 22 cookies
Calories: 109kcal

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

These cookies are best enjoyed within 2-3 days of making them.
 
Nutrition Facts
Chocolate Chip Oatmeal Pulp Cookies {Vegan}
Amount Per Serving (1 cookie)
Calories 109 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Saturated Fat 1.7g11%
Trans Fat 0g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.8g
Cholesterol 0mg0%
Sodium 26.8mg1%
Potassium 10.1mg0%
Carbohydrates 17.3g6%
Fiber 1.3g5%
Sugar 6.2g7%
Protein 1.2g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 1mg0%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Credit: Recipe adapted from Mel at A Virtual Vegan.

ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.


39 thoughts on “Chocolate Chip Oatmeal Pulp Cookies {Vegan}”

      • 5 stars
        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!

  • 5 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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!

  • 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 πŸ™‚ 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/

  • 5 stars
    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 πŸ™‚

  • 5 stars
    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 πŸ™‚ Those sound like great substitutions, and thank you for sharing them! I’m glad you enjoyed them.

  • 5 stars
    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!

    • 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! πŸ™‚

  • 4 stars
    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.

  • 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. πŸ™‚

Leave a Reply

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

Recipe Rating




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