Lactation Breakfast Cookies

Know a new mom that needs a boost? Gift these, uh, stimulating cookies. She'll be thankful for the thought and the homemade snack.
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 12 cookies
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Ingredients

1 cup old-fashioned rolled oats

1 cup whole-wheat flour

2 tablespoons brewer's yeast

2 tablespoons flaxseeds

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 ripe banana, mashed

1 large egg

1/2 cup virgin or extra-virgin coconut oil, warmed until liquid

2 teaspoons vanilla extract

1/3 cup light brown sugar

3 tablespoons granulated sugar

2 small carrots, shredded 

1/2 cup dried cherries

Directions

  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
  3. Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined. 
  4. Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days. 
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