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Vegan Oatmeal Chocolate Chip Cookies
Vegan Chocolate Chip Cookies
with Oatmeal and Cinnamon
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Vegan Chocolate Chip Cookies

with Oatmeal and Cinnamon

INGREDIENTS

Makes 36 cookies
  • 3 cups gluten-free old-fashioned oats*
  • 1 cup coarsely ground flax seeds
  • 1/2 cup arrowroot starch
  • 8 heaping tablespoons gluten-free Brewer’s yeast
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt, plus more for sprinkling
  • 1 1/3 cups dark chocolate chips
  • 1/2 cup chopped pecans
  • 1/2 cup virgin coconut oil, softened at room temperature (not melted)
  • 1 1/3 cup maple syrup
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

These deliciously healthy lactation cookies make a great snack for nursing moms. Adapted from a recipe by Amethyst Hertsens.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In food processor, pulse together 1 cup oats, flax seeds, arrowroot starch, Brewer’s yeast, cinnamon, baking soda, baking powder, and sea salt until finely ground. Dump into a large bowl, along with the remaining 2 cups of oats, the chocolate chips, and the pecans.

In the food processor (no need to clean out), combine the coconut oil and maple syrup and process on high for 2-3 minutes until light and fluffy. Add to the dry ingredients, and mix with a spatula until well combined.

Spoon heaping tablespoons onto the baking sheets. Wet hands slightly and lightly flatten the tops of the cookies (dough will feel a bit loose). Lightly sprinkle the tops with a bit of sea salt, if desired.

Bake for 12 minutes, until lightly browned. Let cool on cooling racks. When completely cool, store in an airtight container at room temperature, or put in a Ziplock freezer bag and freeze.

* You can use regular old-fashioned oats if you’re not gluten-free.

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