For all the sleep deprived (or miraculously not) mothers out there who want a boost for their breast milk- this is for you! And also for whoever else ends up catching a whiff of these cookies.
This recipe is packed with B vitamins, fibre, omega 3 fatty acids, and more from the ingredients included. In truth, it could made even healthier by reducing the sugar if that's something you can handle.
You can add other ingredients as well, such as shredded coconut, cranberries, almonds, walnuts and so on.
These cookies will last for around seven days in an airtight container at room temperature.
For more recipe ideas, please visit my IG: olivia_homecook
Soak the flaxseed meal with water for 5 minutes
- ¼ cup flaxseed meal
- ½ cup water
- ¾ cup coconut sugar or soft brown sugar
- 1/3 cup coconut oil, room temperature
- 1 tsp vanilla extract
- 1 1/3 cups wholemeal flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup old fashioned rolled oats
- ¼ cup brewer’s yeast
- ¼ - ½ cup dark chocolate chips
- Sea salt flakes, for sprinkling the cookies (optional)
- Prepare the baking trays lined with baking sheet. Preheat the oven to 350°F or 175°C.
- In a large bowl soak the flaxseed meal in water for 5 minutes. Then add sugar, coconut oil, vanilla extract and using a spatula, mix well.
- Next add flour, baking soda, cinnamon and salt, and mix again. Then add the oatmeal and brewer's yeast. Lastly, add the chocolate chips.
- Onto a prepared sheet, scoop 20 heaping tablespoons of dough spaced 1" apart. If you want thicker cookies, leave it as it is. If you want slightly thinner cookies, gently flatten the top of the cookie slightly. Don’t over flatten.
- Bake in the oven for about 10 - 12 minutes until the edges are slightly browned.
- Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.