Recipe of the month
APPLE SPICE LACTATION COOKIES
Ingredients
3 cups old-fashioned rolled oats
1 ½ cups unbleached organic all-purpose flour or gluten-free
4 tablespoons brewer’s yeast
2 tablespoons ground flaxseed
1/2 teaspoon baking soda
1 ½ teaspoon pumpkin pie spice or cinnamon
¼ teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup dried apples sliced into small chunks (optional)
1 cup chocolate chips, walnuts, or pecans (optional)
Instructions
In a large bowl, whisk together the oats, flour, yeast, flaxseed, soda, pumpkin pie
spice/cinnamon, and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed
until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to
5 minutes, scraping down the sides of the bowl if needed. Add in the eggs, beating until
combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined
again. Gradually add in the dry ingredients, beating on low speed until just combined
and mixed. Stir in the dried apples, nuts, or chocolate chips with a spatula until they are
evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform
in size) and freeze the dough for 2 hours or until ready to bake.
Preheat the oven to 350 degrees F.
Place on a baking sheet with parchment paper about 2 inches apart. Bake for 10 to 14
minutes, or until the bottoms are just golden. Let cool completely before storing in a
sealed container.
