Homemade oatmeal raising cookies Recipe with Mylky

Oatmeal Raisin Cookies

Prep Time: 10 minutes (and 15 minutes baking)

Servings: 10 cookies

Ingredients

• 120 g (1 cup) oat pulp (leftover from your mylky oat milk)
• 100 g (1 cup) rolled oats
• 60 g (½ cup) almond flour or coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 tablespoons (30 ml) maple syrup or agave syrup
• 2 tablespoons (30 ml) coconut oil or avocado oil, melted
• 1 teaspoon (5 ml) pure vanilla extract
• 60 g (½ cup) raisins
• 30 g (¼ cup) chopped nuts (walnuts, almonds, or pecans) (optional)

Instructions

1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. In a bowl, mix the leftover oat pulp, rolled oats, almond flour, baking soda, salt, and cinnamon.

3. Add the maple syrup, coconut oil, and vanilla extract. Stir until well combined.

4. Fold in the raisins and nuts, gently, ensuring even distribution.

5. Scoop the dough into 10 equal portions, flatten slightly, and place on the baking sheet.

6. Bake for 12–15 minutes, until slightly golden brown and set.

7. Let cool for a few minutes before transferring to a wire rack.

Zero-Waste Tip: Store leftover cookies in an airtight container for up to 5 days, or freeze for later! You can also crumble the cookies and use them on top of coconut yogurt, on your fruit salads, or use them to make a very autumnal apple crumble!