Lactation Cookies (Vegan & GF)
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Snack/Dessert
Serves: 24 cookies
- 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
- Preheat your oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, combine the dry ingredients except for the oats and chocolate chips.
- In another bowl, cream together the Earth Balance and coconut sugar. Stir in the vanilla and flax eggs.
- Pour wet ingredients into dry and stir until well combined.
- Add the oats and stir, then fold in the chocolate chips.
- Spoon balls of dough onto the baking sheets and press them down a bit to form a cookie shape.
- Bake for 12 minutes for a golden, chewy cookie. Bake for 15 minutes for firm cookies.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for about 15 minutes.
- 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/
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