Chocolate chip oatmeal pulp cookies are the delicious result of making homemade oat milk. These gluten-free cookies are easy to make and super satisfying. I love baking them up any time I make oat milk from scratch.
Have you ever attempted making homemade oat milk (hint: it’s super easy to do) and then found yourself not knowing to what to do with the leftover oatmeal pulp?
Well wonder no more, because it makes a delicious addition to my go-to, gluten-free chocolate chip cookie recipe. So no more throwing your oat pulp in the garbage! Now you get to make milk AND cookies. Let me show you how.
What Is Oatmeal Pulp?
If you have no idea what the heck oatmeal pulp is, I can assure you that you’re not alone. Simply, it is the little tiny bits of oatmeal that get strained out when making homemade oat milk.
Think of it as the fiber that is left behind and doesn’t fit through the nut bag or fine mesh strainer. When making a batch of homemade oat milk, I usually end up with about 1/3 cup of oat pulp, and so I add it to these cookies instead of throwing it away (it’s truly a brilliant solution and a total win-win).
How To Make Chocolate Chip Oatmeal Pulp Cookies
Full disclosure, I kind of cheated. Instead of creating a brand new cookie recipe and hitting the recipe-testing lab, I took my tried and true, gluten-free chocolate chip cookie recipe and simply added the oat pulp to the batter.
The results? A super moist and delicious cookie that dare I say, may be better than the original (or at the very least, just as good!).
What I love most about this recipe is that’s it’s a dump and stir. All the ingredients go into one bowl, I mix them together and the batter is ready to roll.
Here’s all you need; almond butter, oatmeal pulp, monk fruit (or your preferred granulated sweetener), and egg, vanilla, baking soda, salt and chocolate chips! So easy peasy.
- Sweetening options: As previously mentioned, you can use coconut or turbinado sugar instead of monk fruit. It is a 1:1 swap out, so it’s an easy change if desired.
- Chocolate chips: You can use any type of chocolate chip you like for this recipe. I really enjoy combining milk and dark chocolate chips for these cookies, but literally any and all of them could work.
- Other add-ins: Stir in dried cranberries, cranberries, shredded coconut or chopped nuts. Really any cookie stir in you like can work in this recipe. The options are endless!
More Cookie Recipes To Enjoy:
- The Best Gluten-Free Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Low Carb Ginger Cookies
- Soft Ginger Cookies
- Vegan Oatmeal Raisin Cookies
I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
Chocolate Chip Oatmeal Pulp Cookies
- 1 cup almond butter, all natural, creamy + unsalted
- 3/4 cup monk fruit, or preferred granulated sweetener
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/3 cup oat pulp, leftover from oat milk
- 3/4 cup chocolate chips
- Pre-heat oven to 350F + line a rimed baking sheet with parchment paper or a silpat mat.
- Start with a new jar of room temperature almond butter (or make your own). Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
- In a large bowl, combine almond butter, monk fruit, egg, oat pulp, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
- Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.
- Scoop up about a tablespoon of the batter and drop it on a prepared baking sheet. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
- Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!