Life. All I can really say. One parent has been hospitalized for 9 days and I’m trying to get back in the kitchen to share some new recipes. We recently ordered an Almond Cow machine to reduce and reuse and I’ve been in love. Plus not adding copious amounts of plastic bottles to my recycling makes us very happy. With each batch of milk we make we are left with pulp from the oats, nuts or seeds. And like I said, being able to reuse a product to reduce food waster, double the use of food and add valuable nutrients to your diet… it’s a win-win!
I hesitate to call these cookies because once I tried them they are soft, tender and light and despite the visual looking quite reminiscent of a cookie, they have the mouth feel of a muffin. Perhaps I shall call these a mookie? LOL. Whatever they are, they are quite addictive. We’ve been eating them 2 at a time. I added carob chips to mine but chocolate chips or chunks would be heavenly!
Oat pulp chocolate chip muffin top/cookies
- 1 baking sheet
- 1 oven
- 1/3 cup oat pulp from milk making
- 3/4 cup oat milk
- 1/4 cup olive or avocado oil
- 1 tsp vanilla extract
- 1.5 cups your choice of flour. I used whole wheat.
- 1/2 cup rolled oats
- 1/2 cup coconut sugar
- 1 heaping tbl flax meal
- 1 tsp baking powder
- 1 pinch coarse sea salt
- 1/2 cup vegan chocolate chips/chunks or carob chips
- Preheat your oven to 350 degrees.
- Line your baking sheet with parchment or a Silpat.
- Into one large bowl, add your liquid ingredients starting with oat pulp through vanilla.
- Then add your dry ingredients.
- Mix to combine then gently fold in your chips of choice.
- Scoop out onto a baking sheet. Optionally, you may wish to top with flaked salt on top of each cookie.
- Bake for 10-12 minutes or until golden around the edges. My oven runs a bit hotter and I took these out at 10 minutes. Allow to cool and serve.
Expect a lot more pulp and easy milk recipes in the future. 🙂 -xx
— Knead to Cook