Oat Mama, Lactation Brewer's Yeast, 14 oz (397 g)

Our Favorite Chocolate Chip Lactation Cookie Recipe

• 1 cup all-purpose flour 
• 1/4 cup Oat Mama Brewer's Yeast 
• 2 tablespoons ground flax 
• 1/2 teaspoon baking soda 
• 3/4 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1 cup packed brown sugar 
• 10 tablespoons (1 1/4 stick) butter, at room temperature 
• 1 large egg 
• 2 teaspoons pure vanilla extract 
• 2 cups organic old-fashioned rolled oats 
• 3/4 cup semi-sweet, or dark chocolate chips 
• 1 cup chopped walnuts, pecans, or almonds

Preheat oven to 350 degrees Fahrenheit. In a medium bowl mix flour, brewer's yeast, ground flax, baking soda, baking powder, and salt together until combined, and then set aside. In a separate large bowl, or standing mixer, cream butter and sugar together until light and fluffy (about two minutes). Add the egg and vanilla extract and mix well, scraping down the sides of the bowl. Slowly stir in dry mixture until fully incorporated into the wet batter. Fold in oats, chocolate chips, and nuts. Scoop tablespoon amount of dough onto a parchment-lined baking sheet and bake for 10-12 minutes. 

Allow to cool and store in a sealed container for up to two weeks. Cookies also freeze well for up to a month.