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Peanut Butter Chocolate Chip Lactation Cookies

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  • First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray. Set aside.

  • Cream the butter, brown sugar, maple syrup, and vanilla together in a large mixing bowl (we used an electric mixer but you can use a whisk and do it by hand, too). Then, add the egg and peanut butter to the creamed mixture and mix until combined.

  • Next, add the oats, flaxseed meal, brewers yeast, baking soda, and salt to the bowl and mix until combined. Add the chocolate chips and mix again. Your dough should be the consistency of cookie dough.

  • Place the batter into fridge to chill for 15-30 minutes to firm up.

  • Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!* Sprinkle the tops with sea salt.

  • Repeat the process above until you’ve fit 12 cookies on your baking sheet.

  • Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

  • Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.

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