Chocolate Chunk Lactation Cookies
A delicious cookie recipe that every mum needs (breastfeeding or not)!
Ingredients
- 295 g (3 cups) rolled oats
- 190 g (1 + ½ cups) all-purpose flour
- 50 g (5 tablespoons brewers yeast) I get mine from Bin Inn Or omit and replace with flour 5 tablespoon of plain flour.
- 30 g (3 tablespoons) ground flaxseed or almond meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 170 g (12 tablespoons) butter, softened
- 65 mls ⅓ cup virgin coconut oil or flavourless oil
- 200 g (1 cup) soft brown sugar
- 100 g (½ cup) white sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 170 g (1+ ½ cups) dark chocolate, roughly chopped (I like Whittakers)
Instructions
- Preheat the oven the 175C (350F) and line two trays with baking paper.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- Cream the butter, oil and both sugars together until light an fluffy, making sure you scrape the sides of the bowl as you go. Add in the egg, egg yolk and vanilla beating until combined.
- Using a wooden spoon, fold in the dry ingredients until just combined and mixed. Stir in the chocolate chunks.
- Roll dough into walnut-sized balls and place on baking tray about 4cm apart. Slightly flatten the balls down with a fork.
- Bake cookies for 12 minutes or until the cookies can slide on the baking tray when gently pushed.
Notes
These cookies freeze really well before they’re baked! Just freeze the uncooked cookie dough on a baking tray until the balls harden, then transfer into a freezer bag.
If you don't have any brewers yeast, you can leave it out, or add equivalent amount of extra flour/oats.