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.
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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.
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:
- 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
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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
Instructions
- 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!
Comments
Emily says
Can you use an egg substitute to make it vegan?
Dani says
Hi Emily, yes you definitely can use an egg substitute to make it vegan!
Melissa S says
Do you think any nut pulp would work in equal proportions?
Dani says
Hi Melissa! Yes, any nut pulp would work in equal proportions!
Ivonne says
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 🙂
Dani says
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.
Emily says
What kind of chocolate chips do you use?
Dani says
I buy a variety of chocolate chips. I often buy whats on sale 🙂
Linda Woroch says
HI Dani, Is there a substitute for the oatmeal pulp?
Dani says
You can make this exact recipes without the oat pulp and the cookies are still delish!
Jaclyn Au says
could you swap peanut butter instead of almond?
Dani says
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!
Mason says
What else can I use instead of oat pulp if I don’t use oat milk?
Dani says
You can make this exact recipe without the oat pulp + the cookies are still 100% delicious.
Kimmy says
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!
Dani says
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.
Barb says
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?
Dani says
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.
Michelle Zaleski says
For my first batch, I only used about half of the sugar and the batter was incredibly runny resulting in large, flat cookies but still delicious. In the next one I just added flax seeds to compensate (about 1/3c) and they turned out well. Great recipe, by the way, thank you for posting it!
Dani Spies says
Good to know! Thanks for sharing this tip with us.
Roxanne says
I made these but my cookies all melted into one giant blob. Is there some way I can remedy the dough I still have in my fridge?
Dani Spies says
Hmmm! Addin a coule tablespoons of oat, almond or wheat flour should do the trick.
Larisa Oldmixon-Berson says
I was not expecting these to come out so good! I replaced the almond butter with a scant cup of peanut butter and used a scant half cup of brown sugar instead. They may not make it to the rest of my family. Sooooo good!!!!
Cindy E says
What can I substitute the almond butter with?
Dani Spies says
You can use any type of nut or seed butter in place of the almond butter.
Keith says
Taste is great. My First batch was muffin like. 2nd and third were very flat. Any suggestions?
I used a mixer to make sure the almond butter was mixed thoroughly.
Thank you
Dani Spies says
Interesting. Sometimes I think it depends on the texture of your nut butter. Was your nut butter pourable or was it on the thicker side?
Maria says
Easy to make.
No whisking or heavy-duty “cooking” here. Easy clean up, yummy results.
Reba says
I goofed the first time I made these, using peanut butter “spread” instead of pure nut butter, and they spread into a giant flat sheet in the oven ..: but still delicious! I cut them into squares and put them out at a party next to “regular” choc chip cookies. These were gone long before the regulars! Just made them again using pure almond butter – amazing!!! Still spread a bit during baking but made a nice flatter cookie shape. So so good. I’ve been searching for ages for a good recipe to use my oat pulp in. My search is over! Thank you
Dani Spies says
I’m so glad to hear this, Reba! Thanks for taking the time to share.
Nikky says
These spread out on pan in oven and did not hold together once cooled. Kids didn’t love. I made a smaller batch with peanut butter and added flour. These were better but needed more sugar to compensate for flour taste. Kids ate but also didn’t love. I’d make again although it uses a lot of expensive nut butter but add flour.