OATMEAL CHOCOLATE CHUNK LACTATION COOKIES

Oatmeal Chocolate Chunk Lactation Cookies image

Provided by Mandy Major

Yield Makes 26 cookies

Number Of Ingredients 21

3 cups old-fashioned oats
1 cup whole wheat flour
3/4 cup all-purpose flour
5 Tbsp. brewer's yeast powder
1/4 cup ground flaxseed
3 Tbsp. white chia seeds
1 tsp. ground cinnamon
1/2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
1 1/4 cups sugar
6 Tbsp. virgin coconut oil, melted, cooled slightly
6 Tbsp. unsalted butter, room temperature
2 large eggs
2 1/2 tsp. vanilla extract
6 Tbsp. unsweetened applesauce
1 1/2 cups semisweet chocolate chips
3/4 cup dried cranberries (optional)
3/4 cup unsweetened coconut flakes (optional)
Nonstick vegetable oil spray
Flaky sea salt

Steps:

Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).
Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.
Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.