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.
RUN TIME: 7-10 min MINS PREP TIME: 10 min MINS SERVINGS: 15
Oatmeal Chocolate Chip Cookies

Instructions

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

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