Healthy Ish Lactation Cookies Food

LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

HEALTHIER LACTATION COOKIES

Steps:

• Preheat oven to 350°.
• Mix the flaxseed meal and water and let sit for 3-5 minutes.
• Beat butter,applesauce, sugar, and brown sugar well.
• Add eggs and mix well.
• Add flaxseed mix and vanilla, beat well.
• Sift together flour, brewers yeast, baking soda, and salt.
• Add dry ingredients to butter mix.
• Stir in oats, cranberries and chips.
• Scoop onto baking sheet.
• Bake for 12-14 minutes.
• Let set for a couple minutes then remove from tray.

HEALTHY-ISH LACTATION COOKIES

Steps:

• Preheat oven to 350 F and put parchment paper down on a large cookie sheet.
• Combine 2 TB flax seed meal with 4 TB water in a small bowl. Set aside.
• Place butter and sugar in large bowl. Use hand mixer to cream until light and fluffy. Add flax/water mixture (will be very gelatinous) and mix well. Add in eggs one at a time, mixing well. Lastly, add vanilla and almond extracts and mix well.
• In a medium bowl, mix flours, sea salt, baking soda and brewer's yeast.
• In a few batches, add dry ingredients in medium bowl to the butter/sugar mixture in the large bowl. Mix thoroughly (you may have to switch to a wooden spoon during this step, as the dough gets thick!).
• Add in oats, chocolate chips, coconut flakes and almonds, mixing well.
• Scoop dough onto cookie sheet with space between the cookies.
• Bake for about 15 minutes or until desired brownness is achieved.
• Remove from oven, let sit in pan for a few minutes and then transfer to a cooling rack.

LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
• Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
• Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.

LACTATION-FRIENDLY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix water and flaxseed together in a bowl; soak 3 to 5 minutes.
• Beat coconut oil, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add vanilla with the second egg and beat until smooth.
• Stir flour, brewer's yeast, and salt together in a separate bowl; add to the large bowl and mix until just incorporated into the coconut oil mixture forming a dough. Fold oats and cocoa nibs into the dough; roll into small balls, arrange onto baking sheets, and flatten slightly.
• Bake in preheated oven until lightly browned, 10 to 12 minutes.