Clean Eating Lactation Cookies

INGREDIENTS:

3 cups old-fashioned rolled oats

1 1/2 cups whole wheat flour

2 1/2 tablespoons brewers yeast

5 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

3 eggs

2 teaspoons vanilla extract

Optional add-ins

bittersweet chocolate chips (I like ghirardelli)

sliced almonds

dried cranberries

shredded coconut

DIRECTIONS:

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter, coconut oil, eggs and vanilla together. Slowly add in the sugar and beat for 3 minutes until smooth. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips and toppings with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds and place on a baking sheet lined with parchment paper about 2 inches apart. Bake for 10 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

This recipe makes a few dozen cookies so I like to use a cookie scoop and pre-scoop all my cookies and place them on a baking sheet before freezing them. Once solid I put them in a freezer bag for later consumption. When you want to bake some more, simply place a few on a lined cookie sheet and bake for the allotted time. No thawing necessary.