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Thursday, May 19, 2016

Dairy Free Lactation Cookies

My wonderful step mom came to visit this past week to help out and meet my new daughter.  We had a wonderful visit and really enjoyed our time together.  One of the things I have been wanting to make are Lactation Cookies. Since I have been diary free, we found a recipe to try to that we could easily adapt to this need.  My Step Mom whipped these up for me and they are AWESOME! See our recipe below!!

Dairy Free Lactation Cookies

yield: makes about 20 to 22 cookies, depending on your scoop total time: 45 minutes


3 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

5 tablespoons wheat germ

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons vegan butter

4 tablespoons unrefined organic coconut oil

1 1/4 cups organic white sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups vegan chocolate chips

1/2 cup sliced almonds


Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again.

Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.  Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Note: To freeze the dough- scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp - they may or may not need an extra minute or 2 - your preference!
My step mother went ahead and baked all of the cookies and froze them in individual bags of four cookies each so I can thaw them as needed.

This recipe's inspiration from HOW SWEET IT IS

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