Name: Vegan Lactation Cookies Recipe
Total time: 45 min
Yield: 40
Ingredients: For the Dry Mix:; 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g); 6 ounces dark-chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing; 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped; 3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note); 3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g); 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g); 2 ounces flax meal (about 1/2 cup, spooned; 55g); For the Oat Slurry:; 1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant (about 1/2 cup minus 2 1/2 teaspoons; 42g); 3 ounces water (about 1/3 cup plus 1 tablespoon; 85g); For the Cookie Dough:; 8 ounces refined coconut oil (about 1 1/3 cups; 225g), solid but creamy, about 70°F (21°C); 7 ounces white cane sugar (about 1 cup; 200g); 2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g); 1 ounce vanilla extract (about 2 tablespoons; 30g); 1 1/4 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon freshly grated nutmeg; 2 ounces prepared oat slurry (about 1/4 cup; 55g)

Ingredients

(Servings: 40)

7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g)

6 ounces dark-chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing

5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped

3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note)

3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g)

2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g)

2 ounces flax meal (about 1/2 cup, spooned; 55g)

1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant (about 1/2 cup minus 2 1/2 teaspoons; 42g)

3 ounces water (about 1/3 cup plus 1 tablespoon; 85g)

8 ounces refined coconut oil (about 1 1/3 cups; 225g), solid but creamy, about 70°F (21°C)

7 ounces white cane sugar (about 1 cup; 200g)

2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g)

1 ounce vanilla extract (about 2 tablespoons; 30g)

1 1/4 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

1/4 teaspoon freshly grated nutmeg

2 ounces prepared oat slurry (about 1/4 cup; 55g)

Vegan Lactation Cookies Recipe

Ingredients

For The Dry Mix

For The Oat Slurry

For The Cookie Dough

Steps

Nutrition Facts

Comments

Vegan Lactation Cookies Recipe

Ingredients

For The Dry Mix

For The Oat Slurry

For The Cookie Dough

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts