Powered by
Vegan Chocolate Chip Raisin Macadamia Nut Oat Lactation Cookies
Serves 60
10 mins prep
15 mins cook
25 mins total
Vegan, gluten free, no oil and free of refined sugar. A cookie filled with ingredients to help nursing moms but delicious enough to be devoured by everyone!
Dry
Wet
Add ins
Congratulations!
Save $4 cashback on Forager Project Cashewmilk Yogurt, Organic, Probiotic, Blueberry. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Forager Project Cashewmilk Yogurt, Organic, Probiotic, Blueberry. Scan QR-code and claim coupon
Preheat oven to 350°F (180°C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
Mix together the oats, flours, baking soda, nutritional yeast, cinnamon and salt in a bowl and set aside. Make sure you break up any clumps, using a whisk works well.
Add the coconut butter, date paste, molasses, flax eggs and vanilla into a large bowl and using a stand or hand mixer, beat until mixed well.
Using the paddle attachment on your stand mixer or a spoon, mix in dry ingredients putting in half first, then the rest. Mix until just combined. Add in raisins, macadamia nuts, and chocolate chips if using. Mix together well.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. Pat down flat with your fingers. You want them about 2 inches in diameter.
Bake at 350°F (180°C) for 13-15 minutes or until they become golden brown at the edges. Cookies will harden a bit more as they cool.
