The recipe has been slightly altered but is almost exactly the same as the BellyBelly website’s recipe for “Very Effective Lactation Cookies” By Kelly Winder. My friend Chenine recommended it to me. Her favorite combinations are dark chocolate chips & cranberries or white chocolate chips & apricots. I like using orange oil instead of vanilla.
Yields 15 tablespoon sized cookies.
- 1/2 cup whole wheat flour
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/2 cup butter or virgin coconut oil
- 3/4 cup brown sugar
- 2 tablespoons flaxseed meal
- 2 eggs
- 2-3 tablespoons of water
- 1 teaspoon vanilla or other flavoring
- 1 teaspoon cinnamon
- 1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast)
- 1/2 teaspoon salt (use a grey sea salt like celtic sea salt)
- 1 1/2 cups old fashioned oats
- 1/2 cup chopped nuts, dried fruits or chocolate as desired
DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.
- Preheat oven to 350.
- In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
- In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
- Add the flours and baking powder and cinnamon and mix well again.
- Stir in the oats and nuts/chocolate/dried fruits.
- Make the cookies into balls and place onto a lightly greased or lined baking tray.
Bake for around 10-12 minutes depending on desired crunchiness.