Oatmeal Chocolate Chunk Lactation Cookies Recipes

OATMEAL-CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
• Mix butter, brown sugar, and white sugar together in a large bowl until creamy. Add eggs and mix well. Add flax mixture and vanilla extract and mix well.
• Stir flour, yeast, baking soda, and salt together in a bowl. Mix into the butter mixture and stir well. Stir in oats, chocolate chips, and honey. Spoon cookie dough onto a baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.

OATMEAL CHOCOLATE CHIP LACTATION COOKIES BY NOEL TRUJILLO

Steps:

• Preheat oven to 350°.
• Mix the flaxseed meal and water and let sit for 3-5 minutes.
• Beat butter, sugar, and brown sugar well.
• Add eggs and mix well.
• Add flaxseed mix and vanilla, beat well.
• Sift together flour, brewers yeast, baking soda, and salt.
• Add dry ingredients to butter mix.
• Stir in oats and chips.
• Scoop onto baking sheet.
• Bake for 12 minutes.
• Let set for a couple minutes then remove from tray.

LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

OATMEAL CHOCOLATE CHUNK LACTATION COOKIES

Steps:

• Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
• Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).
• Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
• Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.
• Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
• Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.