Pumpkin Lactation Cookies

A couple of months ago my good friend sent me two of these cookies. She made them for herself and wanted to share their deliciousness with me. I'm so glad she did because if I would have come across this recipe on my own I would have thought twice about making it myself. I like pumpkin in desserts but I'm still not sure what desserts exactly I like pumpkin in. The pumpkin flavor in the cookies is mild and what the pumpkin really does for these cookies is make them soft and cakey.

Pumpkin Lactation Cookies
Source: WhyClothDiaper.com
Yields about 6 dozen cookies

4 cups whole wheat flour
3 cups old-fashioned oats (uncooked)
2 tsp baking soda
3 tsp cinnamon
1 tsp sea salt
1 1/2 cups unsalted butter (softened)
2 cups firmly packed brown sugar
4 Tbsp water
1 Tbsp flaxseed meal
2-4 Tbsp brewer’s yeast
1 egg
1 tsp. vanilla
1 16oz. can of pumpkin
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans (I omitted)

Preheat oven to 350 degrees.

In a small bowl combine the water and the flaxseed meal; let sit for 5 minutes.

In one bowl, combine flour, baking soda, yeast, cinnamon, and salt. Set aside.

In a large mixing bowl, beat the softened butter until creamy. Slowly beat in the sugars. Add vanilla, egg, and flaxseed mixture. Beat until smooth. Add pumpkin and mix well. Slowly add your dry ingredients and beat until well mixed. Stir in oats, chocolate chips, and nuts.

Place dough in 1.5 inch lumps, 1-2 inches apart, with a medium scoop. You can use a spoon, but the scoop makes awesome looking cookies! Bake for 13-15 minutes on an ungreased cookie sheet. Remove from oven and transfer from cookie sheet immediately to a cooling rack.