Oatmeal Chocolate Chip Lactation Cookies

Recipe View Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View In a small bowl, combine water and flaxseed meal. Allow to sit for 5 minutes to thicken into a gel-like consistency. This acts as an egg replacer and adds beneficial nutrients. (5 minutes)

Recipe View In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie. (5 minutes)

Recipe View Beat in the eggs one at a time, followed by the flax mixture and vanilla extract. Ensure each ingredient is fully incorporated for a smooth batter. (3 minutes)

Recipe View In a separate bowl, whisk together the flour, brewer's yeast, baking soda, and salt. This ensures even distribution of leavening agents and a consistent texture. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. (3 minutes)

Recipe View Stir in the rolled oats, chocolate chips, and honey until evenly distributed throughout the dough. (2 minutes)

Recipe View Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. (12-15 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)