Oatmeal chocolate chip and cranberry cookies… (Made from steel cut oat pulp after making delicious banana oat milk for granola and smoothies)
If it’s up to me, nothing goes to waste..especially in the kitchen! I love to make homemade almond and hempseed milk, and was feeling inspired to make banana oat milk which I had tried at Hridaya Yoga Center in Mazunte, Mexico.
I found an easy and delicious recipe from Oh She Glows and then added a banana for creaminess and sweetness (I add banana to anything if I can get away with it!)
When I noticed I had all this leftover steel cut oat pulp, I wondered how I could get creative with it. The recipe I came up with is so tasty and satisfying for dessert, pre-workout or breakfast.
Oatmeal chocolate chip and cranberry cookies
1/2 cup oat pulp (leftover from oat milk)
1/2 cup coconut oil
1/2 cup maple syrup
1/2 tsp cinnamon, ground
1 tsp vanilla
1 flax egg (1 tbsp ground flaxseed + 2 tbsp hot water)
1/2 tsp salt
1 1/4 tsp baking powder
1 1/4 cup light spelt flour or gluten free baking flour (look for a buckwheat base)
1/2 cup vegan chocolate chips
1/3 cup cranberries or raisins
Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed and warm water and let sit for 5 minutes.
In a separate bowl, combine oat pulp, oil, maple syrup, cinnamon, vanilla, flax egg, salt, baking powder, and vanilla. Mix until combined.
Add flour, cranberries, and chocolate chips.
Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes.
Makes 10 cookies.