These oatmeal chocolate chip cookies made with almond pulp from homemade almond milk are an easy gluten-free, vegan dessert while healthy enough for an afternoon snack!
Maybe these oatmeal chocolate chip cookies look like a crumbly mess to you in these pictures but in fact, they’re anything but!
Made with leftover almond pulp from making almond milk at home, they’re actually very moist and filled with flavor (the almond extract in them is my favorite part).
This gluten-free, vegan take on the classic oatmeal chocolate chip cookie wraps up the almond pulp recipes for awhile.
I think I’ve inundated you enough with them lately with almond pulp crackers to almond pulp muffins, almond pulp thumbprint cookies and healthy cookie dough bites, there’s definitely enough recipes to make use of any and all leftover almond pulp for quite a bit of time.
These cookies make a great gluten-free, vegan treat (dunk them in some almond milk for a delicious dessert) but with their healthy ingredient list, they’re also a good afternoon snack.
Can’t say I didn’t crumble a few over some yogurt many an afternoon.
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES WITH ALMOND PULP
Combine the following wet ingredients in a large bowl and whisk until smooth.
- coconut oil
- coconut sugar
- vanilla extract
- almond extract
Next, add the tapioca flour, salt and baking soda to the bowl and whisk again.
Lastly, add the dry ingredients and mix until combined.
- oat flour
- leftover almond pulp
Fold in the chocolate chips then refrigerate the mixture for about an hour.
WHY CHILL THE MIXTURE?
The cookie dough will be a little wet when it first comes together and chilling it helps to be able to scoop the dough out and not create as much of a mess.
BAKING THE COOKIES
Use a medium cookie scoop to scoop balls of dough onto a parchment or silicone mat lined baking sheet.
Gently press each cookie down just a bit before baking in a 350°F oven for 8-10 minutes until just starting to turn golden brown around the edges.
Cool the cookies completely on a rack once removed from the oven.
HOW TO STORE GF/VEGAN OATMEAL CHOCOLATE CHIP COOKIES
The cookies will store at room temperature in a sealed container for 3-4 days.
You can refrigerate them to keep a little longer, about 7-10 days.
The cookies also freeze very well in an air-tight container for a few weeks.
WHAT DO THEY TASTE LIKE?
I’ve always loved oatmeal based cookies because of their heartiness.
They taste a little more wholesome than cookies made with regular flour and that extra “chew” helps to make you feel more satisfied and not want to eat a dozen at once!
The combination of oats with the classic chocolate chip add-ins, makes this the perfect cookie in my opinion. Hearty and chewy but with the decadence of chocolate chips (instead of raisins) and lots of good flavor from the vanilla and almond extracts.
The almond pulp sort of disappears into the cookie but definitely helps keep them moist for that sought after soft cookie inside!
TIPS AND TRICKS
If you don’t have oat flour, you can make your own! Simply process rolled oats in a high speed blender or food processor until a very fine consistency of flour results. I actually do this all the time instead of buying oat flour which costs substantially more.
Don’t have almond pulp? You can definitely make this recipe without the leftover pulp. Or, use almond flour in its place. You may need to add some moisture (extra wet ingredients) if doing so. My suggestion would be to add whatever non-dairy milk you have on hand in tablespoon increments until the dough comes together.
If you want to keep these nut-free, leftover oat milk pulp could be used instead.
Play around with add-ins! I’ve added shredded coconut flakes to these and that’s a great combination too. Additional nuts, seeds, dried fruit, etc. could all be added instead of chocolate chips or in addition to the chocolate chips. Keep extra add-ins to about 1/3 cup so the dough can accommodate them.
If you love these easy gluten-free and vegan oatmeal chocolate chip cookies, try these too:
- 1/4 cup coconut oil, softened but not fully melted
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon tapioca flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup rolled oats*
- 1 cup oat flour*
- 1/2 cup leftover "wet" almond pulp
- 1/2 cup dark chocolate chips
- Whisk together coconut oil, applesauce, coconut sugar and extracts in a large bowl until smooth.
- Add the tapioca flour, salt and baking soda to the wet ingredients and whisk to combine.
- Add the oats, oat flour and almond pulp to the bowl and stir until just combined.
- Fold in the chocolate chips then cover and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F and line two baking sheets with parchment paper or a silpat.
- Using a medium cookie scoop, scoop dough onto the baking sheets. Press gently on the tops to slightly flatten (the cookies won't spread much during baking).
- Bake for 8-10 minutes until golden around the edges.
- Remove from oven and let cool on a rack.
*Ensure oats are certified gluten-free if necessary.
Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 104mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g