For the past month or so I’ve been making my own homemade oat milk (check out the recipe here). This means I suddenly have an abundance of oat pulp, and rather than just donate it all to my compost bin, I’ve been trying to figure out ways to use it. One of those ways happens to be choc chip oatmeal cookies, and they’re actually pretty good!
These cookies are moist and fluffy. They’re also not super sweet like their store-bought cousins, so they at least feel a bit healthier. I use vegan chocolate chips and oat milk to make the cookies vegan, but of course you could sub milk and regular chocolate if you prefer.
Make your own Oatmeal Cookies
This recipe makes around 30 cookies. I find this is a good amount to fit in my large mixing bowl, and I bake what will fit onto my trays, and freeze the leftover dough in balls in a container for baking at a later date. If you’re trying the recipe for the first time, or only baking for yourself, perhaps halve the recipe.
Ingredients
- 1 cup oat pulp
- 1 cup oat milk (or sub milk of your choice)
- 1/2 cup olive oil
- 2 teaspoon vanilla extract
- 2 teaspoon baking powder
- 1 cup brown sugar
- 1/3 cup oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups white flour
- 1 cup vegan choc chips and/or cacao nibs (I use a combination of both, depending what I have in the pantry)
Method
Preheat oven to 190 degrees Celsius. In a large bowl, mix the oat pulp, milk, olive oil and vanilla extract until combined.
Add the baking powder, brown sugar, oats, cinnamon and salt and mix until combined.
Add in the flour and mix until combined.
Add the chocolate chips/cacao nibs and stir through until evenly distributed through the mixture.
Line a baking tray with a baking sheet. For a zero waste alternative, I use food-grade silicone sheets*. There’s no need to grease the sheet. Using a spoon, place golf ball sized balls onto the tray. Press them down lightly with your hand or a fork. Don’t squash them too much, I keep them quite chunky.
Bake in the oven for 10-16 minutes. Our oven is terrible and doesn’t actually have an accurate temperature setting, so I just judge them by eye. You’re looking for the edges to start turning golden in colour, to know they’re ready.
Ta da! Fresh homemade oatmeal cookies. They’re a great snack to have on hand, and it feels good to use the leftover pulp from my homemade oat milk.
*I purchased the silicone that I use to line the trays from Swift Supplies. It comes in various dimensions and thickness, it’s food grade and safe for use up to 230 degrees Celsius. I use the 1mm sheet and it works well, simply wipe it clean and it’s ready to use again.
