Oat Pulp Cookies
Selected by Sam* (Senior Guide)
Prep time: 5 minutes + 20 minutes in freezer or fridge to firm
Cook Time: 10 - 12 minutes
10 - 12 cookies
Keep in the freezer in a sealed container for 2 weeks and allow cookies to come to room temperature before serving.
Preheat. Set the oven to 340°F.
Mix it up. Except for the chocolate and nut butter, combine 2 tablespoons of coconut oil along with all other ingredients in a bowl, and mix until you have a thicker and firm cookie batter.
Shape. Roll about 1 - 2 tablespoons of cookie batter in the palm of your hands. Place your forefinger in the centre and create an indent as you would when making a 'thumbprint cookie'. Place on a baking sheet and bake for 10 - 12 minutes until slightly browned.
Chill. Remove the cookies from the oven and add a small dollop of nut butter to the centre of each pocket and place in the freezer for 10 minutes to firm up.
Melt. Whilst your cookies are firming up in the freezer, melt your chocolate and one remaining tablespoon of coconut oil, stir over heat until smooth and creamy. Set aside.
Coat. Remove cookies from the freezer and one at a time, place gently in the chocolate mixture and cover completely. With two forks remove any excess chocolate and place the chocolate covered cookie on a plate and repeat.
Chill again. Place the chocolate-coated cookies back in the freezer for the chocolate to set. After 5 - 10 minutes you'll be ready to enjoy your homemade oat pulp cookies.
Vegan chocolate chips can be purchased from zero waste market sections of select Green Moustache Cafe's. You can bring your own jars to re-use, or pay a deposit and get it in ready-filled jars that you can re-fill or return in future.
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!