Vegan Lactation Cookies / Oatmeal Cookie
(Originally publsihed on 19 March 2016 at https://CornFreeHippie.com)
Today I'm posting my "go-to" cookie. This is my favorite cookie recipe since discovering my corn allergy for several reasons:
(1) It is an easy way to get added vitamins without corny supplements.
(2) It is easy to make.
(3) It is vegan and the raw dough is awesome too!
(4) It is the BEST excuse to have a cookie for breakfast! AND you do not have to feel guilty about letting the kids have some too because these are essentially portable baked oatmeal.
About the Ingredients
The sunflower seeds are not necessary, BUT they add a nice "peanut buttery" flavor that adds to the layers of yum. Note that these contain baking soda so when baked it will react with the chlorophyll in the sunflower seeds and result in green specks which are harmless, but very cool to look at.
I find that with a liquid sweetener less is sweet enough and that with coconut sugar 1/2 cup is sweet enough, but feel free to play around with your preferred level of sugar.
The combination of oats and vitamins and nutrients from the nutritional yeast and seeds are great to add for lactating mamas, but that doesn't mean that these cookies can't be enjoyed by all. In fact, all the Mini-Foodies and the Foodie-in-Crime enjoy these cookies more than others...these never make it to the next day in our home.
I hope you enjoy these as much as the Corn-Free Hippie household!
Vegan Lactation Cookies (Corn & Gluten-free)
Makes about 24 cookies 1 Tbsp sized cookies
1/4 cup (4 Tbsp.) ground flax seeds
1/2 cup water
2 cups GF Harvest gluten-free oats
1/2 cup roasted, unsalted sunflower seeds (these add a "peanut buttery flavor)
6 Tbsp. (3/8 cup) coconut oil
1/2 cup coconut sugar or 1/4 cup or maple syrup or honey
1/4 cup unfortified nutrional yeast
1 tsp. vanilla extract or powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup gluten-free oats
Optional add ins:
1/2 cup Equal Exchange chocolate chips or cacao nibs
1/2 cup raisins or dried cranberries
1/4 - 1/2 cup seeds (chia, hemp or sunflower seeds) or nuts, chopped
Preheat oven to 350F. Line a baking sheet with parchment paper.
Make flax egg by mixing ground flax seeds & water in a large bowl. Place 2 cups oats & sunflower seeds in food processor. Process into a fine flour.
Add flax egg & remaining ingredients except 1/2 oats & add ins. Process until well incorporated.
Add oats & add ins. Pulse a few times until well distributed. Alternatively, place dough, oats & add ins in bowl used for flax egg & incorporate by hand.
Using a 1 Tbsp., make cookie balls. Place in baking sheet. Flatten.
Bake 10-12 minutes, until cookies show a bit of color on the edges. Allow to cool & enjoy!