{"id":2256,"date":"2014-11-22T18:37:00","date_gmt":"2014-11-22T18:37:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2014\/11\/waste-not-a-recipe-with-oat-pulp\/"},"modified":"2022-09-11T16:16:00","modified_gmt":"2022-09-11T23:16:00","slug":"waste-not-recipe-with-oat-pulp","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/waste-not-recipe-with-oat-pulp\/","title":{"rendered":"Oat Pulp Thumbprint Soft Cookies – Oat Pulp Recipe"},"content":{"rendered":"\n

Soft thumbprint cookies recipe<\/strong> made with leftover oat pulp<\/em>. If you make oat milk at home, this is a great cookie recipe to use up the leftover pulp.<\/p>\n\n\n

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\"Oat <\/picture><\/figure><\/div>\n\n\n

This is probably a long overdue post. Here’s why: to date, my homemade oat milk recipe<\/a> is one of the most popular post on this blog. And as such, some of you have been asking how they could use the leftover oat pulp. Yes, we all agree that we are not wasting food by throwing away the oat pulp. <\/p>\n\n\n\n

So far, I have only been responding back by giving examples of how oat pulp can be used in a number of recipes like cookies, cakes, bread, burgers and so on; these are the ways I use oat pulp. But using oat pulp in existing recipes does require some adjustments to the recipe because oat pulp already carries some amount of moisture. So, the liquids in the recipes as well as the method may need to be adjusted.<\/p>\n\n\n\n

After a few trials and tweaks, I’ve now got the hang of incorporating the pulp in my recipes and can pretty much use up most, if not all, of the leftover oat pulp every time I make oat milk. I do regularly make oat milk at home; it is my staple milk \u2014 easy, cheap, no additives, tastes great and can be used in almost everything. (I have yet to try and make ice-cream with it though!)<\/p>\n\n\n\n

So, here’s one of my go-to recipe that uses up all of the oat pulp in one go – thumbprint soft cookies. I usually make these straight after I’ve made oat milk. But if you can’t find the time, then the pulp keeps well in the refrigerator for a couple of days to be used later. Or you can freeze it for longer.<\/p>\n\n\n\n

I like to bake these cookies in a square mold. This makes the cookies rather soft. But you drop spoonfuls of dough on a baking tray and shape them individually if you prefer; they will turn out crispier around the edges. <\/p>\n\n\n\n

Also, you may want to adjust the baking time to your liking, if you bake them for longer, they make crunchier cookies. I prefer them soft as I like to have them as a breakfast bar on the go for those mornings where I really need some comfort \u2014 they tend to become more and more frequent these days!<\/p>\n\n\n\n

By the way, I am having so much fun making videos that I made one for these thumbprint soft cookies<\/strong> too! I hope you are enjoying them too.<\/p>\n\n\n\n

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