Healthy Eggless Oatmeal Chocolate Chip Lactation Cookies

When my milk supply was low, I tried several lactation cookie recipes. I really did not like any of them and they all seemed to have an odd texture. I set out to make the perfect healthy and tasty lactation cookie recipe and this is what I came up with. I make them eggless since I have a sensitivity to eggs. I started with my Chocolate Oatmeal Chocolate Chip Raisin Cookies recipe and then modified it from there. This recipe is for regular oatmeal chocolate chip cookies, but if you want chocolate oatmeal cookies, I've added the option within the recipe. I prefer to use bittersweet dark chocolate chips, but you can you any kind you prefer. This recipe has half the amount of sugar of most recipes, but just as yummy! I actually prefer even less sugar and use only 1/4 cup each of the white and brown sugars. The raisins and chocolate chips will add even more sweetness. You could add nuts to recipe as well. This recipe makes 16 cookies.

You will need:

• 1 cup All Purpose Flour
• 1 teaspoon Aluminum Free Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Ground Cinnamon
• 2 tablespoons Ground Flaxseed
• 3 tablespoons Brewers Yeast
• 1/2 cup (1 stick) salted butter
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1-1/2 teaspoons Vanilla extract or make your own
• 3-1/2 tablespoons applesauce
• 1-1/2 cup Old Fashioned Oatmeal
• 1/2 cup Chocolate Chips (I like the Enjoy Life Brand)
• 1/3 cup Raisins
• Optional: 3 tablespoons Unsweetened Cocoa Powder
• Silicone Baking Mat

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Instructions

Preheat oven to 350 degrees F. Stir together the flour, baking powder, baking soda, flaxseed, brewers yeast and cinnamon. (Add 3 tablespoons of cocoa powder to this mix if you'd like chocolate cookies)

In a separate bowl, cream together the margarine or butter, brown sugar, white sugar and vanilla using a wooden spoon. Stir in the applesauce. Stir in the dry ingredients from other bowl and mix completely.

Add the oats and mix completely. Then fold in the chocolate chips and raisins.

Roll approx. 1 heaping tablespoon into a ball and then flatten slightly. The mixture will be sort of wet. Place 8 cookies per cookie sheet lined with a silicone baking mat.

 

 

Bake for 10 - 11 minutes until lightly browned. Allow cookies to cool on baking sheet for 10 minutes. Transfer to wire rack to cool completely.