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Home » Recipes » Dessert » Cookies » Chocolate Chip Oatmeal Pulp Cookies

Jan 24, 2020(updated August 23, 2022)

Chocolate Chip Oatmeal Pulp Cookies

4.34 from 36 votes
By Dani Spies
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This post may contain affiliate links.

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.

chocolate chip oat pulp cookies stacked

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.

fresh baked oatmeal chocolate chip cookies

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).

leftover oatmeal pulp in white bowl

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.

oatmeal pulp cookies ingredients

Variations

  • 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

oatmeal pulp chocolate chip cookies on a plate

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.  

oat pulp cookies stacked on white plate
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4.34 from 36 votes

Chocolate Chip Oatmeal Pulp Cookies

These delicious, easy to make cookies come together by using leftover oatmeal pulp from home made oat milk.
Course: cookies, gluten free
Cuisine: American
Author: Dani Spies
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Servings: 24 cookies
Calories: 98kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • Pre-heat oven to 350F + line a rimed baking sheet with parchment paper or a silpat mat.
    bakine sheet lined with parchment paper.
  • 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.
    almond butter pouring into bowl
  • 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.
    oatmeal cookie dough batter
  • Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.
    oatmeal cookie batter with chocolate chips
  • 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.
    Oatmeal Chocolate Chip Cookies on Baking Sheet
  • 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!
    fresh baked oatmeal chocolate chip cookies

Notes

*Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar in its place. Coconut sugar and turbinado sugar are two of my favorites.

Nutrition

Serving: 1cookie | Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Calcium: 44mg | Iron: 1mg

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Cookies, Dessert, Diet, Gluten Free, Oatmeal, Paleo

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Emily says

    January 24, 2020 at 5:39 pm

    Can you use an egg substitute to make it vegan?

    Reply
    • Dani says

      March 11, 2020 at 11:09 am

      Hi Emily, yes you definitely can use an egg substitute to make it vegan!

      Reply
  2. Melissa S says

    January 31, 2020 at 9:30 pm

    Do you think any nut pulp would work in equal proportions?

    Reply
    • Dani says

      March 11, 2020 at 11:09 am

      Hi Melissa! Yes, any nut pulp would work in equal proportions!

      Reply
  3. Ivonne says

    February 5, 2020 at 11:20 am

    5 stars
    Hi Dani, all your recipes are delicious and so easy…last week I made double chocolate chip cookies: Amazing!!!!!
    I wanna know if you use special software or how can I calculate the macros from recipes because sometimes I add or change ingredients like protein or hemp seeds or others and I don’t know the macros.

    I’m trying to sell cookies for my friends and help them to start a healthy plan, but I don’t have a nutrition chart. Any suggestion? Please

    Thank you Dani 🙂

    Reply
    • Dani says

      March 17, 2020 at 1:01 pm

      So glad you enjoyed these. The software is a word press plugin – WP Recipe Maker. You can also use sites like MyFitnessPal + My Food Diary to calculate! Hope that helps.

      Reply
  4. Emily says

    February 19, 2020 at 6:46 am

    What kind of chocolate chips do you use?

    Reply
    • Dani says

      February 20, 2020 at 11:19 am

      I buy a variety of chocolate chips. I often buy whats on sale 🙂

      Reply
  5. Linda Woroch says

    February 22, 2020 at 9:32 am

    HI Dani, Is there a substitute for the oatmeal pulp?

    Reply
    • Dani says

      March 11, 2020 at 9:05 am

      You can make this exact recipes without the oat pulp and the cookies are still delish!

      Reply
  6. Jaclyn Au says

    March 9, 2020 at 1:20 am

    could you swap peanut butter instead of almond?

    Reply
    • Dani says

      March 9, 2020 at 10:35 am

      Hi Jaclyn! Yes you can switch peanut butter for almond butter, it will just taste a bit more peanut-y which isn’t a bad thing! Haha!

      Reply
  7. Mason says

    March 11, 2020 at 1:41 am

    What else can I use instead of oat pulp if I don’t use oat milk?

    Reply
    • Dani says

      March 11, 2020 at 9:02 am

      You can make this exact recipe without the oat pulp + the cookies are still 100% delicious.

      Reply
  8. Kimmy says

    April 1, 2020 at 4:21 am

    hello! i recently got into making oat milk so i wanted to know other ways to use the oat pulp. may i know what other substitutes I can use for the almond butter? what is the purpose of it? is it an oil/butter substitute? i’ll be checking out more of your recipes!

    Reply
    • Dani says

      April 3, 2020 at 5:13 pm

      It’s a flourless recipe, so the almond butter really serves as the base of the recipe because there is no flour. But any other nut or seed butter will work as well.

      Reply
  9. Barb says

    January 5, 2022 at 4:39 am

    5 stars
    I’m not sure what happened when I made my own almond butter but it wasn’t creamy, but it worked!

    If there texture supposed to be like a muffin? If so, I succeeded except for me I found it too sweet, is it ok to use 1/2 the monk fruit listed?

    Reply
    • Dani says

      January 6, 2022 at 12:47 pm

      Hey Barb, you may have needed to let the almond butter process just a little longer. That’s my first thought! And sure… you can definitely adjust the sweetener as needed.

      Reply

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