As delicious as they are effective! Watch out for these—they are easy to eat and effective at boosting milk supply thanks to the breastmilk-supporting ingredients: oats, brewer’s yeast, and ground flaxseed. If you already have an abundant supply, consider replacing the yeast and flaxseed with an equal quantity of flour or ground almonds.
Makes approximately 40 bite-size cookies
Ingredients
3 ½ cups rolled (coarse) oats (NL: havermout grof)
1 ¾ cups white flour
5 tablespoons brewers’ yeast (or nutritional yeast, NL: edelgistvlokken)
3 tablespoons ground flaxseed (NL: lijnzaad), soaked until soft in 3 tablespoons water
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
12 tablespoons (170 g) butter or butter substitute
4 tablespoons (57 g) coconut oil
1 ½ cups sugar
2 large eggs (or 3 small eggs)
2 teaspoons pure vanilla extract (Nielsen Massey Madagascar bourbon vanilla extract)
1 ½ cups dark chocolate chunks (chop a 125 g chocolate bar of pure 70% dark chocolate)
½ cup coconut flakes
¼ cup maple syrup
Directions
- Preheat the oven to 180 °C.
- In a small bowl, combine coconut flakes and maple syrup. Set aside to allow the coconut flakes to absorb the syrup and soften.
- In a large bowl, whisk together the oats, flour, yeast, baking powder, soda, cinnamon, and salt.
- In the bowl of your electric mixer (or just in a large bowl using a stick blender or hand mixer), beat the butter and coconut oil on medium speed until creamy. Add in the sugar, fold into butter with a spatula, and beat on medium-high speed until fluffy (about 4-5 minutes) scraping down the sides of the bowl as needed.
- Add eggs, vanilla extract, and softened flaxseed, beating until combined (2-3 minutes). Mix in maple-soaked coconut flakes.
- Gradually add in the dry ingredients and soaked coconut flakes, beating on low speed until just combined or mixing with a spatula in a rotating motion to incorporate dry ingredients fully.
- Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds using an ice cream scoop or tablespoon measure so they are uniform in size. Place on a baking sheet about 2 inches apart. Bake for 12 to 16 minutes, or until just golden. Let cool completely before storing in a sealed container.