These cookies satisfy your sweet tooth AND help with milk production if you're nursing. Peanut butter, oatmeal and chocolate chips are combined to make these chewy cookies with crispy edges. Perfect sweet treat!
Preheat oven to 350º
In medium bowl, add oatmeal, flour, brewer's yeast, flax, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl (or stand mixer bowl), add butter, coconut oil and sugar. Mix until creamy, about 2 minutes.
Add one egg at a time and mix until combined. Slowly pour in vanilla extract and peanut butter. Mix 1 minute to incorporate.
Slowly add dry ingredients to the bowl. Mix over medium speed until just combined. Sprinkle in chocolate chips.
Using a cookie scoop (or Tablespoon), scoop dough onto lined cookie sheets. There will be about 12 per sheet. Press each cookie down slightly on top.
Bake 10-12 minutes, until edges start to get crispy. DON'T OVERBAKE. Put on cooling rack.
Store in an air-tight container for 4 days. Trust me, they won't last that long!
Note: These are safe for the whole family to enjoy! See note below for freezing instructions.
To freeze: Using a cookie scoop, scoop dough onto a lined cookie sheet. Freeze until solid (about 4 hours), then transfer to a freezer bag. To reheat, bake at 350 for about 12-14 minutes, or until golden.
Note: I cannot guarantee these will help your milk supply, but they've worked for quite a few people. Remember, I'm not a Dr :)
Adapted from How Sweet Eats