Chewy chocolate chip peanut butter oatmeal cookies that just so happen to be perfect for breastfeeding moms! Loaded with oats, brewer’s yeast, flax and whole wheat flour, these are a delicious way to get your milk supply up!
Ingredients
120 milliliters / 4 fluid ounces water
26g (~4 tablespoons) ground flaxseed
130g (~1/2 cup) creamy peanut butter (recipe not yet tested with natural)
113g (1/2 cup) unsalted butter, softened at room temperature
Pre-heat oven to 350 degrees and line baking sheets with parchment paper
In a small bowl, stir together flaxseed and water; set aside
In a medium bowl, whisk together flours, brewer’s yeast, baking soda and salt; set aside
In the large bowl of an electric mixer, beat peanut butter, butter and sugars on medium-high speed for several minutes or until light and fluffy; scrape sides of the bowl with a spatula
Add flaxseed mixture and vanilla and mix on medium speed for one minute; reduce speed to low and add flour mixture
Stir in oats and chocolate chips
Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
Bake for 10-12 minutes or until cookies appear set and edges are lightly browned; allow to cool before eating
Store in an airtight container at room temperature up to one week or freeze up to two months