Chocolate chip lactation cookies are a treat for breastfeeding mommies! Brewer's yeast, flaxseed, and oatmeal are the special ingredients.
ingredient
- 2 tablespoons water
- 1 tablespoon flaxseed meal
- ½ cup butter, softened
- ½ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour, or all-purpose flour
- 2 tablespoons brewers yeast
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon, ground
- ⅛ teaspoon nutmeg, grated
- 1 ¼ cups old-fashioned rolled oats
- ¼ cup mini chocolate chips, semi-sweet
- ¼ cup chocolate chips, semi-sweet, plus extra for topping the cookies
- ¼ cup sweetened coconut flakes, plus 2 tablespoons chopped for topping cookies
Directions
- In a small bowl stir together the flax and water, set aside.
- In a large bowl, use an electric mixer to cream together the butter and sugars until smooth.
- Add the egg and vanilla and beat on high until creamy. Stir in the flax mixture.
- In a medium-sized bowl, lightly whisk together the flour, yeast, baking soda, baking powder, salt, cinnamon, and nutmeg until just combined.
- Sprinkle the flour mixture over the butter mixture and mix on low speed until just incorporated.
- Fold in the oats, chocolate chips, and coconut flakes.
- Scoop 2 tablespoons of dough into rounded mounds and place them on a baking sheet lined with parchment paper.
- Use your fingers to flatten the rounds slightly, pressing down more if you like the cookies flatter.
- Sprinkle with chopped coconut flakes and extra mini chocolate chips (if desired).
- Bake cookies in the center part of the oven at 350°F for 8-10 minutes or until the edges are golden.
- After 2 minutes, transfer cookies to a wire cooling rack.
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