Oatmeal Lactation Cookies Recipes

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.

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.

OATMEAL-CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
• Mix butter, brown sugar, and white sugar together in a large bowl until creamy. Add eggs and mix well. Add flax mixture and vanilla extract and mix well.
• Stir flour, yeast, baking soda, and salt together in a bowl. Mix into the butter mixture and stir well. Stir in oats, chocolate chips, and honey. Spoon cookie dough onto a baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.

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

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.

OATMEAL PEANUT BUTTER LACTATION COOKIES

Steps:

• Preheat oven to 350°F.
• In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly.
• If dough is too sticky add another 1/2 to 1 cup oatmeal.
• Scoop large tablespoon-sized balls and place on cookie sheet.
• Bake at 350°F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.

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.

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.