Lactation Cookies (Gluten-Free, Vegan)
If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Lactation Cookies (Gluten-Free, Vegan) might be a recipe you should try. This recipe makes 18 servings with 152 calories, 2g of protein, and 7g of fat each. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up arrowroot starch, chocolate chips, coconut oil, and a few other things to make it today. 1954 people were impressed by this recipe. It works well as a very affordable dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Caras Cravings. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, you might also like recipes such as Real-Food Lactation Cookies (Gluten Free), Loaded Vegan Breakfast Cookies (gluten free!) & Sponsor Spotlight: GLUTEN FREE CALGARY ….and The Vitamix + More Giveaway, and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar).
Servings: 18
Ingredients:
1/4 cup arrowroot starch
1/2 teaspoon baking powder
1 teaspoon baking soda
2/3 cup chocolate chips (I prefer Enjoy Life Mini Chocolate Chips)
1 teaspoon cinnamon
1/4 cup (2oz) virgin coconut oil, slightly soft at room temperature (not melted)
1/2 cup ground flax seed
2/3 cup maple syrup
1 1/2 cups gluten-free rolled oats, divided
4 heaping tablespoons gluten-free Brewer's yeast
Equipment:
baking paper
baking sheet
oven
food processor
bowl
mixing bowl
wire rack
Cooking instruction summary:
Preheat oven to 350ºF and line two cookie sheets with parchment paper.Combine 1/2 cup oats, flax, arrowroot, brewers yeast, cinnamon, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Process for about 2 minutes, until oats are finally ground. Pour into a mixing bowl and add remaining 1 cup oats and chocolate chips. Stir to combine. Add coconut oil and maple syrup to the food processor (no need to wash it from the previous step) and process until creamy and emulsified, about 3-4 minutes, stopping several times to scrape down the sides of the bowl. Pour over the dry ingredients and stir until fully combine. Using a medium size scoop to scoop the cookie dough onto the sheets. Moisten hands and slightly flatten the mounds of dough. Bake for 10-12 minutes, and allow to cool for about 5 minutes before transferring to a cooling rack. Store in an air-tight container.
Step by step:
1. Preheat oven to 350ºF and line two cookie sheets with parchment paper.
2. Combine 1/2 cup oats, flax, arrowroot, brewers yeast, cinnamon, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Process for about 2 minutes, until oats are finally ground.
3. Pour into a mixing bowl and add remaining 1 cup oats and chocolate chips. Stir to combine.
4. Add coconut oil and maple syrup to the food processor (no need to wash it from the previous step) and process until creamy and emulsified, about 3-4 minutes, stopping several times to scrape down the sides of the bowl.
5. Pour over the dry ingredients and stir until fully combine. Using a medium size scoop to scoop the cookie dough onto the sheets. Moisten hands and slightly flatten the mounds of dough.
6. Bake for 10-12 minutes, and allow to cool for about 5 minutes before transferring to a cooling rack. Store in an air-tight container.
Nutrition Information:
covered percent of daily need
