S & B's Lactation Cookies

Makes 24

• 1/2 C almond flour

• 1/3 C coconut flour

• 2/3 C gluten free rolled oats

• 2 tbsp brewer’s yeast

• 1/2 tsp vanilla powder (vanilla extract works too)

• 1/4 tsp baking powder

• 1/4 tsp sea salt

• 1/4 tsp cinnamon

• 1 egg

• 1/4 C coconut oil

• 1/4 C olive oil

• 1/2 C maple syrup

• 1/2 C – 3/4 C dark chocolate chips

• 1/4 C unsweetened coconut flakes

• 1/4 C roasted and salted pepitas (or sunflower seeds)

• 1 tbsp flax seeds

• 1 tbsp chia seeds

• 1 tbsp hemp seeds

Instructions

Preheat the oven to 375°F. In a large mixing bowl, combine the almond flour, coconut flour, rolled oats, brewer’s yeast, vanilla powder, baking powder, sea salt, and cinnamon.

In a separate bowl, whisk together the egg, coconut oil, olive oil, and maple syrup. Combine the wet and dry ingredients. Fold in the chocolate chips, coconut flakes, pepitas, flax seeds, hemp seeds, and chia seeds.

Using an ice cream scooper, drop cookie dough balls onto a parchment-lined baking sheet. Press down the cookie dough balls. Bake for 8-10 minutes, until you have golden edges. Cool completely.