Oat pulp + rosemary chocolate chip vegan cookies

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If you’re already making your own delicious, homemade oat milk, you’re well on your way to a closed loop kitchen. We’re all about low waste recipes here and if you’re wondering what to do with your leftover oat pulp from making said DIY dairy-alternative, you’ve come to the right food blog. Oat pulp is an easy baking add-in. From stove-top oatmeal to granola, to making your own oat flour, there’s no need to ever compost your oat pulp again. Not with this epic cookie recipe on hand.

(If you’re hankering for a choco chip cookie and don’t have any oat pulp excess, worry not, there’s an easy substitution!)

Jump to recipe

bowl of oat pulp cookie ingredients
overhead view of oat pulp cookies

A reliable vegan cookie recipe is a necessity. This time, we’re putting a spin on a classic chocolate chip and reducing food waste. What could be a better pairing? With flakey sea salt to top and aromatic rosemary baked in, this sweet treat is quickly becoming one of my favorite late night (and ok, sometimes early morning) indulgences.

You’ll want to refrigerate your dough ahead of time, so plan for future cookies. You can totally wing it with just an hour in the fridge, but best results will be 8 hours +. Our secret ingredient (besides oat pulp) is olive oil–creating a rich, perfectly crispy dessert you’ll have a hard time not having seconds of.

Have you baked with oat pulp before? Let us know if you give it a spin!

Oat pulp + rosemary chocolate chip vegan cookies   by

A low waste and delicious way to make use of leftover oat pulp for your next sweet treat craving.

makes: 8-9 cookies | prep time: 5 min | chill time: 8 (+) hours, or overnight | cook time: 25 min | total time: 30 min

Closed Loop Cooking Icon
stack of oat pulp cookies on a plate with sprig of rosemary

Ingredients

  • 1/4 cup oat pulp (No oat pulp? Sub 2 flax eggs–2 tbsp ground flax + 4 tbsp water.)
  • 1/3 cup olive oil
  • 1 cup all purpose flour, + 1 tbsp
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla
  • 2 tbsp non-dairy milk
  • 1-2 tsp rosemary, approx 1 sprig roughly chopped
  • 1/3 cup chocolate chips
  • flakey sea salt to finish

To-Do's

  1. In mixing bowl combine oat pulp and olive oil. Using an immersion blender, or fork, mix pulp and oil together until smooth. You can use a high speed blender as well.
  2. Add in flour, sugars, baking soda, salt, vanilla, non-dairy milk, and rosemary.
  3. With a hand mixer or fork blend together ingredients for 15-20 seconds. Add in chocolate chips. Mix until just combined.
  4. Using clean hands, press dough together and turn over a few times to ensure chocolate chips have been incorporated.
  5. Cover with a clean dish towel or plate and refrigerate for 8 hours or overnight, up to 48 hours. (You can also get by just chilling 1 hour, but dough may have a bit of a different texture.)
  6. Preheat oven to 325.
  7. Scoop approx 1 inch dough balls and place onto an ungreased baking sheet. Press down gently with your palm to create a round. Finesse shape slightly for an even circle. Leave about an inch oof space between rounds. Finish with a few extra chocolate chips pressed into the top of your cookies and generous flaky sea salt.
  8. Bake for 22-25 minutes, until edges are golden and crispy.
  9. Remove from oven.
  10. Let cool 1-2 minutes on tray, then remove and let cool for 10 on baking rack.
  11. Enjoy! These last up to a week on the counter in an airtight container or up to 2 months in the freezer.
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