Weeks ago, I shared on my blog and social media the recipe to make homemade oat milk, which has enormous economic, health, and environmental benefits! As explained in my article, the leftover by-product from this homemade production is called okara, a precious and nutrient-rich ingredient that should not be thrown away. On the contrary, its versatility in cooking allows us to create many sweet and savory recipes! But concretely, how can we use the pulp that remains after pressing to obtain plant-based milk, in this case, oat milk? Many of you have asked me this question on social media. So here I am, to give you an additional tip. First, know that the almost neutral consistency and taste of this ingredient make it particularly suitable for multiple preparations, from bread to crackers, from plum-cakes to muffins, and more, cookies, patties, etc. Not to mention that you can use it to make soups, broths, and velvety creams creamier, enriching them with nutrients. Today, therefore, I will start by showing you the recipe to make cookies based on almond flour and oat okara, which we were literally conquered by! I recommend doubling the doses because they are irresistible! They will be excellent as a sweet treat after a meal, believe me, they melt in your mouth, but every moment of the day will always be the right one to enjoy them!
If, like me, you’re interested in using the okara from your homemade plant-based milk, also try these other recipes below:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 13 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 cup type 2 flour
- 2/3 cup almond flour
- 1 cup oat okara (by-product from homemade oat milk)
- 1/4 cup peanut oil
- 1/3 cup sulla honey (or wildflower honey)
- 1/4 cup chocolate chips
- 1 teaspoon ground cinnamon
- as needed oat flakes
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Sieve
- 1 Wooden spoon
- 1 Baking tray
- 1 Baking mat
Steps
In a large bowl, sift the two flours (fig. 1).
Mix them with a wooden spoon, then create a well in the center and add the oat okara and honey (fig. 2).
Continue working and gradually add the oil (fig. 3).
Add the ground cinnamon and work until you get a soft but workable dough. If it’s too hard, you can add a little almond milk, but only if needed, which wasn’t necessary for me (fig. 4).
Finish by adding the chocolate chips last (fig. 5).
Knead with your hands until you get a rough but homogeneous dough (fig. 6).
With slightly greased hands, take small portions from the dough and make balls slightly larger than a walnut, flattening them (fig. 7).
Gradually place the cookies on a baking tray lined with parchment paper and garnish the surface with a handful of oat flakes, pressing slightly to adhere (fig. 8).
Bake in a preheated static oven at 356°F for about 12′-13′. Remove from oven and let cool your cookies on a rack (fig. 9).
Once cooled, sprinkle with powdered sugar if desired.
And voila… cookies with oat okara, honey, and almonds are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 Once cooled, you can store the cookies with oat okara, honey, and almonds at room temperature in an airtight container for several days.
Tips, notes, variations, and suggestions
🟣 Sulla honey is a precious and rare food, produced exclusively in our peninsula. Sulla is a leguminous plant cultivated in the central-southern regions and is distinguished by its delicate taste. The product is a natural sweetener and also constitutes a rich source of minerals and vitamins for the body. Sulla honey can be purchased at specialized stores or from producers throughout the Italian territory. Alternatively, you can replace it with orange honey or wildflower honey.
🟣 Since okara is the pulp left after pressing to obtain plant-based milk, and since there are different types of plant-based beverages, it is evident that various types of okara can be produced (based on soy milk, rice milk, almond milk, and hazelnut milk, etc.). Therefore, depending on your preparation, you can make these cookies by replacing oat okara with another type of by-product of your choice.
🟣 If you prefer, you can replace the chocolate chips with an equal amount of raisins previously soaked for 10 minutes in hot water and then squeezed.
