It’s TACO TUESDAY!!!!
Unless you don’t like tacos. Then it’s just Tuesday. And that sounds stupid.
So today I’m going to post a recipe to try.
This recipe has nothing to do with tacos…. But if you are breastfeeding these will do wonders for you! I plan on picking up the rest of the ingredients and making some myself.
yield: makes about 20 to 22 cookies, depending on your scoop
total time: 45 mintues
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks (I like ghirardelli)
feel free to add: unsweetened flaked coconut, chopped almonds, 1 to 2 tablespoons of almond butter
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
Another thing is you can freeze the dough too to make it easier next time you want them!
I will post a review once I make these!
Recipe courteous of How Sweet It Is