1/2 cup butter or virgin coconut oil
1/2-3/4 cup brown sugar or cocunut sugar
1 egg
1 tablespoon vanilla extract
1 1/2 cups oats, steel cut oats are best, rolled oats are fine
2 tablespoons flaxseed meal
3 tablespoons water
1 cup self raising wholemeal flour (or plain flour + 1/2 teaspoon baking powder)
1 teaspoon cinnamon
1-2 tablespoons brewers yeast
1/2 teaspoon salt
1/2 cup of your favourite additions (optional)
Coconut and banana
Choc chip and cranberry
Dried apricot and white chocolate
1. In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well. Then add the steal cut oats and set aside.
2. In a separate bowl, combine the flaxseed and water, let them sit for a few minutes before adding to mix.
3. Add the dry ingredients (apart from your additional ingredients) and mix well again.
4. Finally, stir in your additional ingredients.
5. Make the cookies, use a teaspoon to scoop the dough and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squash them down too much. Or you can just make them into balls – I do this and I love the soft centre!
6. Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like them.
DO NOT leave out or substitute the brewers yeast when making lactation cookies. It’s one of the main ingredients that makes them work. Nutritional yeast and bakers yeast are different and will not work in the same way.