Updated: Nov 9, 2020
Several of our friends have said that these are the best dairy-free cookies that they've ever had! They're easy to make, don't take a lot of fussy ingredients either and are a great way to use up your leftover oat pulp too.
225g gluten free or all purpose flour
1 tsp baking soda
1/4 tsp salt
100g oat pulp
80g dairy free butter
100g sugar (we used brown sugar, but you can use whatever takes your fancy)
1 tsp vanilla essence
100g chocolate chips
'Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap.' Barbara Jordan
Preheat the oven to 175C.
In a bowl, combine the flour, baking soda and salt. Set aside.
Beat the butter, oat pulp and sugar until combined.
Add the vanilla.
Gradually add the flour mixture.
Add the chocolate chips.
Put the mixture in the fridge for at least 10 minutes.
Roll the mixture into 12 balls and place them on a lined baking tray.
Bake for around 12 minutes (each oven is different and you may like them to be crunchier or a little softer).
Leave to cool completely before eating.
These cookies taste amazing when they're freshly baked and warm, or when they've been put in the fridge and the chocolate chips have a bite to them. Consume within a few days- if you can wait that long!
Want more recipes? How about these:
Thank you to @nm_meiyee, whose recipe we adapted to bring you these cookies.