Lactation Cookies With Chocolate And Cranberries Recipes

OATMEAL LACTATION COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit
• In a mixing bowl, mix the coconut oil and sugar until soft. Add the egg and vanilla and mix.
• Combine the milled flaxseed and water in a separate bowl and then add to the mixing bowl.
• Add the flour, brewer's yeast, cinnamon and salt to the mixing bowl and mix again.
• By hand, mix in the oats, raisins and whole flaxseed.
• Scoop out the batter onto a baking tray lined with parchment paper. Flatten the cookies slightly. Recipe will make 12 cookies.
• Bake for 12 minutes.

LACTATION COOKIES WITH CHOCOLATE AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
• Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
• Scoop cookies onto a baking sheet, flattening a little so they are not balls.
• Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

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.

CHEWY DOUBLE-CHOCOLATE LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
• Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

LACTATION COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Mix flax seed meal with water in a small bowl and let stand for 5 minutes. Mixture will get thick and gelatinous.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the flax mixture, egg yolks, vanilla, baking soda, salt, and yeast. Mix until combined and smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated. With mixer still on low add in the oats until just combined.
• Stir in the chocolate chips, walnuts, coconut, and raisins until evenly distributed.
• Using a medium (2- tablespoon) sized cookie scoop, portion the dough out and place on prepared cookie sheet 2- inches apart.
• Bake for 9-10 minutes, or until the edges are golden.
• Transfer 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.