Name: Oatmeal Chocolate Chip Cookies (Lactation Cookies)
Prep time: 30 min
Cook time: 14 min
Total time: 54 min
Ingredients: 4 tbsp Finely Ground Flaxseed; 8 tbsp Water; 1 cup Dairy Free Butter, softened; 1 cup Unrefined Cold Pressed Coconut Oil; 2 cup Sugar; 2 cup Brown Sugar, packed; 4 Eggs; 2 tsp Vanilla; 5 cup Flour; 8 tbsp Brewers Yeast; 2 tsp Baking Soda; 2 tsp Salt; 5 cup Old Fashioned Oats; 2 cup Chocolate Chips (Dairy Free)

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, 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).

This is the scooper I used
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.

Oatmeal Chocolate Chip Cookies (Lactation Cookies)

Oatmeal Chocolate Chip Cookies (Lactation Cookies)

Ingredients

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.

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, 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.

Note

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