Prep 20 mins
Cook 15 mins
A friend gave me a recipe for lactation cookies but I can devour those things like they're water, so I wanted to make them a tad bit healthier to ease the guilt. :) One note is that if you are using table salt, reduce the salt to 1 teaspoon! I love the way sea salt adds a little more crunch and depth to these cookies. So satisfying. Enjoy!
- 1 cup unsalted butter, softened
- 1 1⁄2 cups turbinado sugar
- 2 tablespoons flax seed meal
- 4 tablespoons water
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon baking soda
- 4 tablespoons brewer's yeast
- 3 cups old fashioned oats (extra thick)
- 1 cup dark chocolate chips
- 1 cup unsweetened flaked coconut (large flakes)
- 3⁄4 cup sliced almonds
- Preheat oven to 350 F and put parchment paper down on a large cookie sheet.
- Combine 2 TB flax seed meal with 4 TB water in a small bowl. Set aside.
- Place butter and sugar in large bowl. Use hand mixer to cream until light and fluffy. Add flax/water mixture (will be very gelatinous) and mix well. Add in eggs one at a time, mixing well. Lastly, add vanilla and almond extracts and mix well.
- In a medium bowl, mix flours, sea salt, baking soda and brewer's yeast.
- In a few batches, add dry ingredients in medium bowl to the butter/sugar mixture in the large bowl. Mix thoroughly (you may have to switch to a wooden spoon during this step, as the dough gets thick!).
- Add in oats, chocolate chips, coconut flakes and almonds, mixing well.
- Scoop dough onto cookie sheet with space between the cookies.
- Bake for about 15 minutes or until desired brownness is achieved.
- Remove from oven, let sit in pan for a few minutes and then transfer to a cooling rack.