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Oh-Em-Gee!  These cookies are so delicious and great for breastfeeding mothers! They are moist and super yummy and they help boost and/or maintain milk supply. And yes, husbands can eat them too! 

I do believe that the key ingredients (oats, brewers yeast, coconut oil, flax) work. I also think that these cookies are the perfect excuse to treat yourself to guilt free sweets.  This is why I think they are especially great – in those first few weeks when the cravings and struggles are real.

INGREDIENTS:

3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast 
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks

feel free to add: unsweetened flaked coconut, chopped almonds, 1 to 2 tablespoons of almond butter or 1 teaspoon of almond extract.

 

DIRECTIONS:

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

 

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