Hugonweb | Lactation Cookie Recipe

Modified by Rachael Hugon from recipe by Lorna Putnam-Duhon, mother of twins.

Ingredients

• 1 cup flour
• ½ cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbsp cocoa
• 1 cup sugar
• 1 tsp vanilla
• ¾ cup coconut oil (can substitute with shortening if needed)
• 2 large eggs
• 1 Tbsp brewers yeast
• 2 Tbsp ground flaxseed
• 2 cups oats (can be quick oats)
• ½ bag dairy-free mini chocolate chips
• 1 cup pecans
• add ½ tsp cinnamon, m&m's, raisins, or whatever mix-in you feel like! The original recipe is dairy free. Substitute as needed. :)

Instructions

1. Heat oven to 350° F (325° F convection)

2. In medium bowl: sift flours, baking soda, baking powder, salt, and cocoa

3. In stand mixer on medium speed: add sugar, coconut oil, and vanilla. Then add eggs one at a time. Mix on medium-high for 1-2 min to ensure well combined.

4. Turn mixer to lowest setting and slowly add flour mixture. Mix until just combined.

5. Remove bowl from mixer and add in oats, mini chocolate chips, yeast, flaxseed, and pecans. Mix by hand.

6. Cookies work best on silicone mat/silpat or parchment paper on baking sheet. I made each cookie roughly a tablespoon and placed about 2 inches apart.

7. Bake for 7-9 minutes and then cool on cooling rack. Keep a close eye on these cookies and remove when edges are just barely browned. The center may appear slightly "wet," and that is okay. Cookies will finish baking after they are removed from oven.

8. Enjoy!