Oatmeal Chocolate Chip Cookies

There really is nothing quite as satisfying as taking that first bite of a freshly baked chocolate chip cookie. Especially when they're made with leftover coconoat pulp and dipped in homemade plant-based milk.
Jump to recipe Reviews

Instructions

Add the vegan butter, applesauce, coconut sugar, and vanilla extract to a mixing bowl and mix. Add arrowroot, baking soda, and salt to the mixture and mix. Add the rolled oats, oat flour, and dried coconut pulp and mix. Add chocolate chips and mix again. Cover and transfer to the fridge for at least one hour to firm up. Preheat oven to 350F. When ready, scoop cookie dough into evenly sized balls and transfer to a cookie sheet. Leave in dough balls for soft & chewy cookies or flatten dough for crispy edged cookies with a soft center. Bake at 350F until golden brown. This takes 7-10 minutes.

10 Responses

    1. Hi Jayne! Oil cannot be used as a substitute for the vegan butter but you can try using a nut butter in place of the vegan butter (results may vary).

  1. To make flour, it would be nice to know approximate oven temperature and baking time. I’d hate to burn it and I have no idea how long to expect it to take. Suggestions?

  2. If we already have oat flour, and we’re just drying the pulp, do we follow the instructions for creating flour and stop after draining it for 15 min?

  3. I had such high hopes for these cookies! The pulp made the house smell so good as it was drying in the oven. These cookies were so oily. We were not fans. They may be better using 1/2 the amount of butter. Or possibly even less. I was so sad to waste our ingredients. I do love that they were GF and vegan!

    1. Hi Thiago! After making Coconoat Milk you are typically left with 3/4 – 1 cup of pulp. You will use the entire “batch” of pulp in this cookie recipe. Hope this helps. Let us know if you have any other questions.

Leave a Reply

Your email address will not be published. Required fields are marked *

Ingredients

½ cup vegan butter ¼ cup applesauce ¾ cup coconut sugar 2 tsp vanilla extract 1 tbsp arrowroot ½ tsp baking soda ½ tsp salt 1 cup rolled oats 1 cup oat flour 1 batch of coconoat pulp, dried* (from coconoat milk) chocolate chips

Similar recipes

Cranberry Latte

This extra festive Cranberry Latte is a stunning dairy-free addition to any holiday party. With just a few ingredients, this holiday drink is bursting with flavor, color, antioxidants and vitamin C! Recipe and Photo by @delight.fuel

View recipe

Pecan Pie Latte

Tis the season for holiday inspired drinks like this Pecan Pie Latte! Grab a blanket, cozy up on the couch and enjoy this easy to make, refined sugar-free, seasonal latte without venturing into the cold to get it. Recipe and photo by @veggiekins

View recipe

Spiced Pear Whiskey Smash

This whiskey cocktail is both warming and refreshing. A great choice for the holidays with seasonal ingredients like pear, cinnamon, nutmeg and cloves. This cocktail is easy to make in a big batch to serve your guests with the help of your Almond Cow!

View recipe