Lee Ann 
These cookies taste delicious and are great for the whole family! But if you’re nursing or pumping and need a little help boosting your supply, these are perfect!
Ingredients
- 4 tablespoons finely ground flaxseed
- 8 tablespoons Water
- 1 cup non-dairy butter softened
- 1 cup unrefined cold pressed coconut oil
- 2 cups Sugar
- 2 cups brown sugar packed
- 4 eggs
- 2 teaspoons Vanilla
- 5 cups flour
- 8 heaping tablespoons brewers yeast
- 2 teaspoons baking soda
- 2 teaspoons Salt
- 5 cups old fashioned oats
- 2 cups chocolate chips You can also use raisins!
Servings: cookies
Instructions
- Preheat oven to 350 degrees
- Mix the ground flaxseed with the water and let them sit for 5 minutes
- In a mixer, beat the butter, coconut oil, sugar and brown sugar until it is well combined
- Add eggs. (I add mine 2 at a time).
- Add the flaxseed mixture and vanilla. Mix well.
- In a large bowl, sift flour, baking soda, salt and brewers yeast.
- Stir in the oats and mix well.
- Add the butter/sugar mixture to the dry ingredients.
- Stir in the chocolate chips. I used 1 cup of Enjoy Life semi-sweet mini chips and 1 cup of Enjoy Life semi-sweet mega chunks.
- Put mixture in the refrigerator for about 15 minutes to harden up a little to make for easier scooping. (You can skip this step if you'd like).
- Using an ice cream scooper (I used this one), scoop out level spoonfuls onto a baking sheet. I used a spoon to get the mixture out of the scoop easily. (I alternated 2 baking sheets and kept putting the mixture back in the fridge in between so they didn't get mushy).
- Bake for 13-14 minutes. They should have a nice golden color on the bottom and a light golden color on top.
- Let the cookies cool a little before moving them to a cooling rack to make sure the chocolate sets a bit.
Recipe Notes
You can always make these with dairy if you do not have to worry about being dairy free!
Share this Recipe
Powered byWP Ultimate Recipe
