It took me a couple tries to get these right! Let me tell you, most recipes taste okay, but these are absolutely delicious! My husband is even in LOVE with them!
I would recommend getting all good ingredients. Meaning, organic, non processsed, etc. I got all ingredients from Sprouts Farmers Market except for the salt. I think using these ingredients makes a huge difference in the taste. I do also believe they work! The brewers yeast, coconut oil, oats, and flax make the difference. Now let’s be real, you aren’t going to see a drastic change in your milk supply, but you will see some. If you want a drastic change, stay tuned as I’ll be writing another post on all I did to increase my milk supply drastically.
Ingredients list: (Makes about 32 Cookies)
3 cups old-fashioned rolled oats – DO Not use instant oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter -COLD
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar
1/2 tablespoon of organic dark brown sugar
1/2 tablespoon of organic light brown sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
Preheat the oven to 350 degrees F.
In a large bowl mix in most of the dry ingredients. ,Oats, Flour, Yeast, Flaxseed, Baking Powders, Baking Soda, Cinnamon, and Salt. Set aside.
In your electric mixer bowl, beat butter and coconut oil on medium speed until completely creamy. (Its important its creamed all together with no chunks of butter)
Add in all the sugars (Cane, Dark Brown, and Light Brown) and beat on high until creamy and fluffy about 3-4 minutes. Make sure you are scraping the sides of the bowl down periodically so everything is mixed.
Add in the Egg and Egg Yolk, beat until mixed. Then add in the Vanilla extract and mix everything for about a minute.
After all wet ingredients and sugar is mixed in, set the mixer on low speed and slowly start spooning in the dry ingredients.
Lastly, mix in the chocolate chips with a spoon to distribute them throughout the dough.
Scoop the dough in about an 1 inch rounds, I find it easy to use a small ice cream scoop to make them all the same size. They do spread so make sure you leave about 1-2 inches in between the cookies.
Bake them for 10-14 minutes just until the bottoms are slightly golden. Let them cool slightly, then scoop them on a cooling rack for resting. DO not place them in a container until they are cooled completely.
I hope you all enjoy this recipe, these cookies seriously taste amazing! If you make them, please let me know what you think!!! I’d love to hear.