Lactation Cookies (Vegan & GF)
 
Prep time
Cook time
Total time
 
Try these cookies to boost your milk supply! [vegan, gluten-free]
Author:
Recipe type: Snack/Dessert
Serves: 24 cookies
Ingredients
  • 1 cup sorghum flour
  • ¼ cup all-purpose GF flour (I use Bob's Red Mill)
  • ½ cup tapioca starch
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. fine sea salt
  • 1 t. xanthan gum
  • 1 T. brewer's yeast (optional)
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¾ cup Earth Balance or coconut oil
  • 1½ cup coconut sugar
  • 1 T. vanilla extract
  • 2 T. milled flax + 6 T. warm water (equivalent to 2 eggs)
  • 3 cups GF rolled oats
  • ¾ cups vegan chocolate chips
Instructions
  1. Preheat your oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.
  2. In a large mixing bowl, combine the dry ingredients except for the oats and chocolate chips.
  3. In another bowl, cream together the Earth Balance and coconut sugar. Stir in the vanilla and flax eggs.
  4. Pour wet ingredients into dry and stir until well combined.
  5. Add the oats and stir, then fold in the chocolate chips.
  6. Spoon balls of dough onto the baking sheets and press them down a bit to form a cookie shape.
  7. Bake for 12 minutes for a golden, chewy cookie. Bake for 15 minutes for firm cookies.
  8. Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for about 15 minutes.
  9. Keep in an air-tight container up to 4 days, or wrap cookies in foil and freeze in freezer bags for future treats.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/21/lactation-cookies/