Last week we showed you how to make oat milk at home to reduce your carbon footprint and waste.
Because we can’t bear waste, we have found a recipe for cookies using the residual pulp left after straining the milk. Thank you to the Panicked Food Junkie for this great (vegan) recipe!
For other brilliant sustainable tips, visit our Tallis Tribe homepage.
- 1/3 cup oat (or nut) milk pulp
- 1/4 cup extra light olive oil
- 1/2 cup milk of your choice (e.g. homemade oat milk, you can also use dairy)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup packed light brown sugar
- 1/3 cup quick oats
- 1 1/2 cups all-purpose flour
- 1/2 vegan chocolate chips (or regular)
Preheat oven to 190C / 375F.
In a large bowl, combine oat or nut milk pulp, olive oil, milk and vanilla extract. Mix until combined.
Add baking powder, cinnamon, salt, brown sugar and oats to the large bowl. Mix until combined.
Add in flour, stir until combined. Fold in chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet. Push down on cookie with a fork (or you hand) to flatten slightly.
Bake for 10-12 minutes, or until the edges start to turn a golden colour.