Oatmeal Chocolate Chip Lactation Cookies
Baking
Ingredients
1 cup (226 grams) butter, room temperature
1 cup (213 grams) brown sugar, packed
1/2 cup (99 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (180 grams) all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons ground flaxseed
1/3 cup brewer’s yeast
2 tablespoons almond butter (substitute in peanut butter or leave out altogether)
3 cups (267 grams) old-fashioned rolled oats
1 1/2 cups (255 grams) chocolate chips
Directions
Preheat oven to 350 °F. Line two baking sheets with silicone baking mats or parchment paper.
Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.
Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.
Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.
Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.
Notes
Brewer's yeast is not the same as baker's yeast! Brewer's yeast can be purchased at some health food stores or directly from Amazon.
Lactation cookies can be stored in an airtight container for up to a week or frozen in a an airtight container for up to 3 months.
Nutrition
PROTEIN: 4.5G