Put the pulp from your homemade non-dairy milks to good use by making these soft & chewy Almond Pulp or Oat Pulp Chocolate Chip Cookies.
The last recipe I posted was my homemade Oat Milk and inevitably when you make most non-dairy milks you end up with some pulp leftover after straining.
I hate to waste anything so wanted to come up with a recipe that used the leftover pulp from my homemade non-dairy milk.
Most recipes that use leftover almond pulp or oat pulp, call for you to dry the pulp in the oven on a low setting first then blend it into a fine powder before adding it to your recipe. I can't be bothered with all that so wanted to come up with something that I could use the wet pulp in just as it is right after the milk has been made.
That is how my Almond Pulp or Oat Pulp Chocolate Chip Cookies came into creation.
So, before you make these cookies you need to make some Oat Milk , almond milk, or other nut milk that will produce some pulp.
My Oat Milk is super easy and takes less than twenty minutes to make from start to finish and the pulp will keep covered in the fridge for a few days if you don't want to bake the cookies right away.
HOW TO MAKE COOKIES WITH LEFTOVER ALMOND PULP OR OAT PULP
FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
These cookies are incredibly easy to make. Here's how:
STEP 1
Have some pulp ready after making your own homemade non-dairy milk.
STEP 2
Mix all the dry ingredients together
STEP 3
Mix all the wet ingredients, including the almond pulp together.
STEP 4
Let the cookie dough firm up in the fridge then scoop the dough out and onto a cookie sheet.
I love my USA Pan Cookie Sheet. It heats evenly and nothing ever sticks, plus they have a lifetime guarantee and are reasonably priced.
STEP 5
Bake and enjoy!
I love that when you make this recipe you get yourself some lovely fresh homemade non-dairy milk as well as a pile of delicious Almond Pulp or Oat Pulp Chocolate Chip Cookies . How perfect is that?
Love chocolate chip cookies? you might also enjoy my:
- Air Fryer Chocolate Chip Cookies
- Chocolate Chip Cookie in a Mug
- Chickpea Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Cookies
Chocolate Chip Oatmeal Cookies
Author:
Ingredients
- 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)
INSTRUCTIONS
- 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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Carolyn says
I've been looking for ways to use up the leftover pulp from making my own almond or oat milk, and especially without needing to dry the pulp first, and tumbled across your recipe. I've tried several, and while none are quite like cookies made only with flour, this seems like the best recipe I've found so far that uses the pulp.
I used pulp left over from making oat milk from oat groats. I did make a couple substitutions with what I had on hand: whole wheat flour instead of spelt, EVOO instead of coconut oil (I've had success in a number of cookie and similar recipes with that particular substitution), carob chips instead of chocolate chips, and maple syrup (added to wet ingredients) instead of sugar, using a bit less (1/3 cup); also, used vanilla extract. They baked up well, have a good texture, and taste fine.
The one thing I think I might do differently next time is to make smaller cookies -- these are huge!
Since it IS adaptable to ingredients allowed in a particular diet for a particular health issue, I will probably be recommending it to a group for that issue. They like stuff like this :-)
Rochelle says
These weren't great for me. I used almond pulp from your ricotta recipe and all purpose flour instead of spelt. They were very soft and cakey, not crispy and golden like your pictures! They tasted fine, but not amazing like I know your recipes do. I used the weighted measurements as well.
Lucas says
OMG!!!!! These are actually the best chocolate chip cookies I have ever had. My friend who I shared it with said the same. It was perfectly crispy on the outside and chewy on the inside, it was the best of both styles of chocolate chip cookie. I used flaxseed milk pulp, which gave it a nutty flavor. I will make this every time I make milk!
A Virtual Vegan says
Glad you enjoyed them Lucas!
Phyl says
Could I just substitute apple sauce or pureed prunes for the coconut oil to make them oil free?
A Virtual Vegan says
Cookies need a bit of fat of some kind to be cookie-like in texture. You can swap it but your cookies will be more cakey and moist. Nut butter is a much better substitute for oil in cookies.
Michelle says
Could i sub the spelt flour for plain flour it's all in have on hand at the moment ! ?
A Virtual Vegan says
I haven't tried it but I'm sure it would be fine.
Michelle says
They look super crunchy. Are they?
A Virtual Vegan says
No they are quite soft cookies.
Debra says
I must be going blind! Please between the metric measurements and the standard but a dash or something else, my printer read that line as a 1 and now I have Chocolate Chip soup! Yikes! I thought that was a lot, plus I was distracted as the maintenance guy was here to fix the a/c. Will add flour and whatever to firm it up, wish me luck!!!! Geez - old eyes.
A Virtual Vegan says
Oh no! I hope you managed to salvage it in the end. I don't have a choice with what I put in between the metric and cup measurements I'm afraid. It's an automatic thing. A mistake like this has ever happened before and thousands of people every day are making my recipes. If it was an issue for many people, I would hire someone to see if they could change it for me but as it stands one occurrence doesn't warrant that and shows that generally the amounts are pretty clear. Perhaps it was because you printed it out and it wasn't quite as clear as it would be on the screen?
Fingers crossed you got something edible out of it, and I'm sorry it didn't go so well for you. ????
Gen says
These cookies are so good! I never comment on recipes but these were perfectly crisp on the outside and soft on the inside. Subbed the coconut sugar for 1/4 cup maple syrup and used half choc chips, half sultanas. :)
A Virtual Vegan says
I'm so happy to hear that you loved this recipe Gen and thank you so much for stopping by to leave feedback. I really appreciate it!
It's good to know it works well with maple syrup and I love that you added sultanas. I've never tried that but I do sometimes throw in some nuts. You've made me want to go make some again now!
Su Carlson says
Knowing how complicated eating can be for food sensitive bodies this is a brilliant way to make two recipes from one idea. Love them!
A Virtual Vegan says
Thanks Su! I hate to waste anything!!!