Healthy Almond Butter-Oat Lactation Cookies - Gluten-Free
These easy lactation cookies have the comforting textures and flavors of oats and almond butter. They're seasoned with fennel and have only a small amount of sweetener. A light, quick cookie, they're the perfect gift for a new mama in your life - and the rest of the family will love them, too!
Servings 24 cookies
Equipment
- Baking Sheets
- Silpat
- Parchment
- Spatula
- Food Processor
Ingredients
- 2 cups organic rolled oats gluten-free
- ¼ cup tapioca flour or organic corn starch
- ¼ cup brewer’s yeast we use nutritional yeast
- 1 tablespoon fennel seed ground
- ½ teaspoon allspice
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup almond butter
- ¼ cup plus 2 tablespoons coconut oil melted
- 2 eggs
- 3 tablespoons honey
- ½ teaspoon vanilla extract
Instructions
- Place oats in a food processor and pulse until the consistency is that of a coarse flour.
- Pulse in all other dry ingredients in the food processor bowl.
- Add the almond butter and eggs, then the melted coconut oil, honey and vanilla.
- Blend all the ingredients together until you have a moist dough.
- Preheat oven to 350 degrees F while you let the dough hydrate.
- Use a 2-tablespoon cookie scoop or a tablespoon to scoop the dough. Roll the cookies in your hands to smooth them out, then flatten slightly into silver dollar-sized cookies and place on silpat or on parchment-lined baking sheet.
- Bake 13-15 minutes until cracks form on top and the cookies just slightly browned.
Notes
Original recipe calls for ½ cup coconut sugar (we omit it and increase the honey by 1 tablespoonful to 3 tbs)