Preheat the oven to 180C and line a cookie sheet or baking tray with baking paper.
In a small bowl, combine the mylk pulp, banana, maple syrup and coconut oil.
In a mixing bowl, combine flour, baking soda, cinnamon and salt. Then mix in the oats, coconut and sultanas.
Make a well in the centre of the dry ingredients and pour in wet ingredients. Mix until a moist dough forms and the flour is completely mixed in. Use your hands if needed!
With wet hands, form approximately ⅓ C size balls, then flatten to a cookie shape and place on the lined cookie sheet. Bake for 25 minutes or until golden brown on top but still soft in the middle.
Enjoy with a glass of your cashew, oat and hemp mylk!
Notes
Mylk pulp is the wet mash left after straining your plant milk. Visit our recipe for Cashew hemp and oat mylk here. These are best fresh but will keep in an airtight container for 2 days.