Lactation Cookie Bars Recipes

LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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 COOKIE BARS

Steps:

• Preheat oven to 375-degrees (F).
• In a small cup or bowl, combine flaxseed meal and water. Allow to sit 3-5 minutes.
• Cream coconut oil and sugars until well blended.
• Add eggs, one at a time beating well after each one.
• Stir in vanilla and flaxseed mixture.
• In a separate bowl, stir together flour, baking soda, salt and nutritional yeast.
• Add flour mixture slowly to coconut oil mixture and mix well.
• Add oats and chocolate chips, cherries, and almonds ("add ins").
• Press dough into a greased 9x13 pan and bake for 20-25 minutes.

LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
• Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
• Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.