If you’ve had the chance to try my homemade oat milk recipe, you’re probably wondering what to do with the leftover oat pulp that’s left in the sieve/cloth. Well, I’ve got you covered!
I’m not one to waste food if I can help it, so I had to utilise the oat pulp. And cookies always lend a hand to leftover bits that you have lying around. So I ended up making these sweet and light Oat and Peanut Butter Cookies, using the oat pulp made from 2 cups of oats and 4 cups of water. You can get (1 1/4 cups of oat pulp left over for the cookies.)
I used these ingredients:
The great thing about these cookies is that they’re totally vegan and refined sugar-free. If you subscribe to my weekly newsletters (every Sunday, you can find the form 
and 
), in Week 6, I’ll send you some healthy food substitutions that you can make in your diet every day. And, these cookies show you how easy it is to substitute for healthy ingredients – peanut butter instead of butter, Maple Syrup instead of sugar, ground almonds instead of flour, and Flax eggs instead of eggs. It’s a great way to enjoy cookies without experiencing too much of the sugar come down.
Fancy more cookie recipes? Check out my Sweet Potato and Banana Cookies and my Chocolate Orange Cookies!
If you can stretch the budget, you should add either chocolate chips or nuts (or both) to these cookies as they complement the oat and peanut butter flavour. If you can add both, you’ve just made a superstar cookie!
So, onto the recipe, my friends!
Recipes, Freebies and Tips only on Sundays!
5-ingredient vegan oat pulp peanut butter cookies
12
servings10
minutes10
minutes20
minutesIf you’ve made oat milk, you’re probably wondering what to do with the leftover oat pulp. Well, I’ve got you covered – Oat Pulp Peanut Butter Cookies!
Ingredients
1 ¼ cup oat pulp
1 cup ground almonds
1 heaped tbsp peanut butter
2 flax eggs (2 tbsps flax seed and 5 tbsps water)
8 tbsps maple syrup
Directions
- Preheat your oven for 175C/350F/GM 4
- Add all the dry ingredients into a mixer and mix well
- Add the wet ingredients and mix well
- Spoon a tablespoon of mix onto a lined greased baking tray and flatten with the back of the spoon
- Bake in the oven for 10 – 12 minutes until golden brown
Here is a list of ingredients that I found from Tesco for £5.20 total (prices may vary after 9 June 2018):
Tesco Scottish Porridge Oats, 500g – 70p
Tesco Everyday Value Crunchy Peanut Butter, 340g – 70p
Tesco Ground Almonds, 100g – £1.30
Askeys Treat Maple Syrup Flavour, 325g – £1.00
Tesco Flax Seeds, 150g – £1.50
Sounds like a great recipe. Is there something I can replace the almonds with? Thanks
HI Alex, thanks for your comment. 🙂 You could try semolina, rice flour or gram flour? Was there a particular ingredient you were looking to try?
Thanks Kayla! I have white or whole wheat or chickpea flour. Also maybe I could pulverize some dry oats and make oat flour?
Thanks:)
Hey Alex, re the dry oats, you definitely could, which would make it a super oat biscuit haha! Chickpea flour or gram flour works but you’ll get a bit of an aftertaste. I found the best was ground almonds or semolina, but of course, go for what you fancy. Whole wheat will make the recipe healthier too! Let me know how you get on 🙂
Hmmm There might be too much “egg” for my liking. They turned out less like a cookie and more like a squishy little biscuit. Might be because I used chia seed instead of flax seed?
Hey lovely! It’s possible because I made my initial batch with 1 flax egg and it was too dry. Maybe try with 1 chia seed egg instead and see if that helps? But, thanks for sharing because it shows that straight substituting may not always work xx