Eat to Feed Cookbook Recipe: Cowgirl Lactation Cookies

These are one of our well-loved lactation cookie recipes in our cookbook, Eat to Feed. Make a large batch to freeze and bake anytime during postpartum and thank us later. 

This Recipe from Eat to Feed

Ingredients

1/2 cup almond flour

3/4 cup organic oat flour 

1/4 cup Oat Mama Brewer's Yeast

1/2 teaspoon baking soda 

1/2 teaspoon Himalayan pink salt or sea salt 

10 tablespoons of unsalted butter (1 1/4 sticks)

1 1/4 cups dark brown sugar 

1 large egg

2 teaspoons pure vanilla extract 

2 cups organic old-fashioned rolled oats 

1 cup pecans, roughly chopped 

1 cup shredded unsweetened coconut 

3/4 cup dark chocolate chips 

1. Preheat the oven to 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
2. In a medium-size bowl, mix together the flours, brewer's yeast, baking soda, and salt. Set aside. 
3. In the bowl of a stand mixer fitted with a the paddle attachment, beat the butter and brown sugar together until smooth, about 3 minutes. Add the egg and vanilla and beat until incorporated. 
4. On a slow setting, carefully pour the flour mixture into the butter mixture. Add the oats, pecans, coconut, and chocolate chips and mix until just incorporated, but be careful not to overmix the dough. 
5. Scoop the dough by rounded tablespoons and form into balls (each should be about 2 tablespoons of dough). Place the balls 2 inches apart on the prepared cookie sheet. Gently press down the balls with your hands, or the back of a tablespoon, to lightly flatten. 
6. Bake for 12-14 minutes, or until the edges are deeply golden. Remove from the oven and transfer to a wire rack to cool. Leftover cookies can be stored in an airtight container for up to 3 days to a week.