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1 cup peanut butter ¾ cup sugar, 1 egg 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon kosher salt ⅓ cup oat pulp, leftover from oat milk ¾ cup chocolate chips
Pre-heat oven to 350F/176C + line a rimmed baking sheet with parchment paper or a silpat mat.
Start with a new jar of room temperature peanut butter (or make your own). Be sure to stir any oil that pools at the top back into the almond butter. You want the peanut butter to be smooth, creamy and almost pourable.
In a large bowl, combine peanut butter, sugar, egg, oat pulp, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
Add in chocolate chips and gently stir so they are evenly distributed throughout the batter.
Scoop up about a tablespoon of the batter and drop it on a prepared baking sheet. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!