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Oat Pulp Cookies

Made oat milk and don't know what to do with the pulp? Make these cookies.

Ingredients

  • 1/4 cup vegetable shortening

  • 1/2 cup brown sugar

  • 2 flax eggs (2 tbsp ground flax + 3 tbsp water, blended)

  • 1 teaspoon vanilla

  • 1 cup oat pulp, squeezed and drained

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • a pinch salt

Method

  • Preheat oven to 350˚ F.
  • Line a baking tray with parchment paper. Get two spoons ready.
  • Cream shortening and brown sugar, until even.
  • Mix in flax eggs and vanilla, whip it up a bit.
  • Mix in oat pulp. Set this wet ingredient mix aside.
  • Sift together flour, baking soda, cinnamon, and salt.
  • Dump the dry ingredients into the wet ingredients. Stir gently to combine. The baking soda should be reacting and making the mixture a bit airy and puffy. Avoid overmixing, as this will make the mix lose its airiness, and the cookies will be unrisen and dense.
  • Drop small spoonfuls of the mixture onto the baking sheet. Smooth out the tops with a spoon. (You could even try rolling the mix into balls, but it's probably way too sticky, so if you're okay with rough-looking cookies, don't worry about it).
  • Bake at 350˚ F for 25 minutes.

Notes

  • The "dough" for these cookies is quite moist, probably cause of all the extra water in the oats. Might be worth trying to squeeze the oats out more, and leaving them on a tray to dry. Then maybe you could reduce the amount of flour and the cookies would cook faster.
  • That being said, they're really not bad as is. And it's kind of nice to just be able to use the wet oat pulp directly without worrying about fully drying it out.

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/oat-pulp-cookies.md",
  "ingredients": [
    "1/4 cup vegetable shortening\n",
    "1/2 cup brown sugar\n",
    "2 flax eggs (2 tbsp ground flax + 3 tbsp water, blended)\n",
    "1 teaspoon vanilla\n",
    "1 cup oat pulp, squeezed and drained\n",
    "3/4 cup all-purpose flour\n",
    "1/2 teaspoon baking soda\n",
    "1/4 teaspoon cinnamon\n",
    "a pinch salt\n"
  ],
  "method": "*   Preheat oven to 350˚ F.\n*   Line a baking tray with parchment paper. Get two spoons ready.\n*   Cream shortening and brown sugar, until even.\n*   Mix in flax eggs and vanilla, whip it up a bit.\n*   Mix in oat pulp. Set this wet ingredient mix aside.\n*   Sift together flour, baking soda, cinnamon, and salt.\n*   Dump the dry ingredients into the wet ingredients. Stir gently to combine. The baking soda should be reacting and making the mixture a bit airy and puffy. Avoid overmixing, as this will make the mix lose its airiness, and the cookies will be unrisen and dense.\n*   Drop small spoonfuls of the mixture onto the baking sheet. Smooth out the tops with a spoon. (You could even try rolling the mix into balls, but it's probably way too sticky, so if you're okay with rough-looking cookies, don't worry about it).\n*   Bake at 350˚ F for 25 minutes.\n",
  "notes": "*   The \"dough\" for these cookies is quite moist, probably cause of all the extra water in the oats. Might be worth trying to squeeze the oats out more, and leaving them on a tray to dry. Then maybe you could reduce the amount of flour and the cookies would cook faster.\n*   That being said, they're really not bad as is. And it's kind of nice to just be able to use the wet oat pulp directly without worrying about fully drying it out.\n",
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