Monday, October 8, 2012
Pumpkin Lactation Cookies
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 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.