Almond Butter Chocolate Chip Lactation Cookies
These cookies can be made as lactation cookies or without! If you want a regular cookie, just remove the brewer's yeast. The ground flaxseed and oats are delicious and fiber-rich, so keep them in the recipe!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons ground or milled flaxseed
2 tablespoons brewer’s yeast
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup almond butter, unsalted
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1/2 cup raw sugar
1/2 cup dark brown sugar
1 1/2 cup rolled oats
1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Set aside two greased (or parchment-lined) cookie sheets.
In a medium bowl, stir together the dry ingredients, except the oats and chocolate chips. Set aside.
In a large bowl, cream the butter and almond butter using a handheld mixer or by hand. Stir in the remaining wet ingredients.
Transfer the dry ingredients to the large bowl of wet ingredients and stir to combine. Add in the oats and chocolate chips.
Using a cookie scoop or small spoon, drop one tablespoon of the dough at a time onto the cookie sheet. Make sure cookies are evenly spaced. Bake for 10-12 minutes or once they start to start to brown.
Notes
Optional: chill the dough in the refrigerator for a half hour to an hour prior to scooping the dough on the cookie sheets. This helps form the dough for better shaping.
