Dairy Free Lactation Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 1/2 cups Rolled oats, old-fashioned

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 tbsp Brewer's yeast
  • 1/4 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips, dairy-free
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 cup Coconut oil, virgin

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground
  • 1 tbsp Hemp seed, ground

Found on tasteslovely.com

Description

Ingredients

• 1-1/2 cups old fashioned rolled oats (NOT quick cooking oats)
• ¾ cup all purpose flour
• 3 tablespoons brewers yeast
• 1 tablespoon ground flaxseed
• 1 tablespoon ground hemp seed
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup virgin coconut oil, room temperature (not melted)
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• ¾ cup dairy free semi-sweet chocolate chips (I prefer Trader Joes or Kirkland brands, both are dairy free)

Directions

• Preheat oven to 350 degrees with the oven rack in the upper and lower third. Line 2 baking sheets with parchment paper.
• In a medium size bowl, combine the oats, flour, brewers yeast, flaxseed, hemp seed, baking soda, baking powder and salt. Stir to combine. Set aside.
• Using your stand mixer (or in a large bowl with a hand mixer) beat the coconut oil, granulated sugar and brown sugar over medium high until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Beat another minute until combined. Turn the speed down to low, and slowly add the dry ingredients. Beat until combined. Add the chocolate chips and beat briefly until just combined.
• Using a medium size cookie scoop (1.5 tablespoons), scoop the cookie dough onto the cookie sheets, 12 per sheet. Will make exactly 24 cookies. No need to chill the dough.
• Bake for 12-14 minutes, or until the cookies are just starting to turn golden on the edges. Remove from the oven and allow to cool on the sheet for 5 minutes before eating. Will keep in an airtight container for 1 week.