Ingredients •1/2 C Country Crock Olive Oil Butter •1/2 C creamy almond butter •1/4 C sugar free maple syrup •1/2 C coconut sugar •1/3 C Stevia •1/2 Tbsp vanilla •1 Tbsp flaxseed •1 C + 1 Tbsp oat flour* •1 tsp baking soda •2 tsp baking powder •1 tsp cinnamon •1/2 tsp sea salt •1/4 tsp nutmeg •1 C quick oats •1/2 C sugar free dark chocolate chips 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a large mixing bowl, melt the butter in the microwave and allow it to cool for at least 10 minutes. 3. Combine the flaxseed with 3 tablespoons of water, stirring well. Let it sit for 5 minutes to thicken, then give it a final stir. 4. Whisk together the cooled butter, almond butter, maple syrup, flax mixture, and vanilla extract until smooth. Add the coconut sugar and Stevia, whisking until fully combined. 5. Gradually mix the oat flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt into the wet ingredients until just combined. Once a few streaks of flour remain, fold in the oats and chocolate chips. 6. Use a 3-tablespoon cookie scoop (also called a
#20 scoop or ice cream scoop) to portion out 6 cookies per baking sheet. Bake for 12–14 minutes. For slightly underdone centers, remove at 12 minutes. For golden brown and fully baked cookies, bake closer to 14 minutes. 7. Sprinkle the freshly baked cookies with coarse or flaky sea salt. Allow them to cool on the baking sheet for 15 minutes before transferring to a cooling rack.
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